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Aloo Baingan Recipe

Shweta Arora
Aloo Baingan recipe is a vegan, gluten-free, and extremely flavorful Punjabi-style potatoes and eggplant curry. It is easy and quick to make on the stovetop and Instant pot and pairs perfectly with roti, chapati, or even naan.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main
Cuisine Indian
Servings 4 servings
Calories 223 kcal

Ingredients
  

  • 2-3 tablespoon oil
  • ½ teaspoon cumin seeds zeera
  • teaspoon asafoetida hing
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger finely chopped or grated
  • 1-2 green chillies finely chopped, adjust to taste
  • 1 small small onion finely chopped
  • 2 medium tomatoes approximately 1 cup chopped
  • 7-8 baby eggplants washed and cut one into 2- 4 pieces, or use 1 large cut into 1.5 inch pieces
  • 3 medium potatoes peeled and cut
  • 1 tablespoon lemon juice
  • handful cilantro chopped for garnish.
  • 1 tablespoon dry fenugreek leaves kasuri Methi

Spices

  • ¼ teaspoon turmeric powder
  • ½ teaspoon garam masala adjust to taste
  • 1 teaspoon coriander powder
  • 1 teaspoon kashmiri red chilli powder adjust to taste
  • 1 teaspoon salt adjust to taste

Instructions
 

Stovetop pan Method:

  • In a thick bottomed pan heat, some oil on medium heat, and once hot add the cumin seeds and asafoetida (optional).
  • Once the seeds start spluttering add the ginger, garlic, and green chillies (optional). Saute for 2-3 seconds.
  • Add the onion and cook until golden brown.
  • Stir in the potatoes and cover and cook until they are half cooked.
  • At this point, add the tomatoes and spices. Cover and cook until tomatoes are soft and potatoes are ¾ cooked.
  • Stir in the chopped eggplant, cover and cook till eggplants and potatoes are done.
  • Last but not least add some lemon juice, finely chopped cilantro, and dry fenugreek leaves (crushed between palms). Mix gently and cook for another min or so and turn off the heat!!
  • Easy, vegan, and delicious Aloo Baingan Sabzi is ready. Serve hot with some warm Indian flatbread like chapati/roti/Naan. Enjoy!

Instant Pot Method:

  • Start Instant Pot on sauté mode and let it heat. Add oil and cumin seeds and asafoetida (optional).
  • Once the seeds start spluttering add the ginger, garlic, and green chillies (optional). Saute for 2-3 seconds.
  • Add the onion and cook until golden brown.
  • Stir in the tomatoes and spices. Cover and cook until tomatoes are soft. You can cover with a lid (optional).
  • Add potatoes, eggplant and water (¼ cup). Mix well to make sure nothing is stuck to the bottom of the pan. Press cancel and close lid with a vent in sealing position.
  • Cook on manual or(pressure cook) mode at high pressure for 3 mins followed by a quick release (manually) after 5 mins.
  • Once the pin drops, open the lid and add finely chopped cilantro, lemon juice, and dry fenugreek leaves (crushed between palms). Mix gently.
  • Easy, vegan, and delicious Aloo Baingan Sabzi is ready. Serve hot with some warm Indian flatbread like chapati/roti/Naan. Enjoy!

Stovetop Pressure Cooker Method:

  • Follow the same steps as mentioned for the Instant Pot method on medium-high heat. Then pressure cook on medium heat for 1-2 whistles, then release the pressure manually.

Notes

With Baingan a little more oil always does the trick. It somehow makes the baingan tastier so don't skimp on it.
To prevent the eggplant from oxidation, (the white fleshy part (with seeds) of eggplant has a tendency to turn dark/black) you can either cut them just before it's their turn to get cooked or soaks the cut eggplant chunks in water and salt (1 teaspoon or so) mixture (my mom's tip). 
Eggplants cook faster than potatoes so for stovetop pan cooking, make sure to cook the potatoes till they are almost done before adding the eggplants, or else the eggplant will get mushy. To fasten the stovetop cooking process you can use boiled potatoes instead. 
In the Instant Pot/pressure cooking methodcut both the veggies into larger chunks. Cut the eggplant into just two parts to help retain their shape and prevent them from getting mushy
Skip hing to keep it gluten-free.

Nutrition

Calories: 223kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 675mg | Potassium: 880mg | Fiber: 6g | Sugar: 5g | Vitamin A: 594IU | Vitamin C: 45mg | Calcium: 39mg | Iron: 2mg
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