Servings
Font
Back
4.0 from 3 votes

Indian potato curry with eggplant (aloo baingan)

Aloo baingan is an Indian dish that combines tender potatoes (aloo) and eggplant (baingan) in a flavorful, spiced curry. The dish typically features cubed potatoes that are simultaneously boiled while you prepare the eggplant. The eggplant is baked first and then you let it simmer in a tomato sauce with sautéed onions, garlic, and ginger, along with a blend of spices like tamarind, cumin, coriander, and turmeric.

Cook Time
mins
Total Time
30 mins
Servings: 2 servings
Calories: 457 kcal
Course: Dinner
Cuisine: Asian , Indian

Ingredients

  • 3 cups potato cubed (450 grams)
  • 1 large eggplant or 2 to 3 smaller
  • ½ cup tomato passata
  • extra extra water if needed
  • 1 red chili pepper
  • 1 red onion
  • 3 cloves garlic
  • 2 tablespoons tamarind paste or block
  • 1 tbsp fresh turmeric
  • 1 tbsp fresh ginger
  • 2 tl garam masala (Indian spice mix)
  • 1 tsp coriander seeds preferably whole
  • ½ teaspoons cumin seeds preferably whole
  • 2 large handfuls fresh cilantro or parsley
  • 3 el coconut oil

Instructions

    Cup of Yum
  1. If you use tamarind in a block: cut it into small pieces and let it soak in an equal amount hot water. If you have paste you can skip this step.
  2. Roast the cumin and coriander seeds in your skillet. Skip this step if you use ground cumin and coriander, then add together with the garam masala.
  3. Chop the red onion and red pepper and fry in the coconut oil until the onions are translucent.
  4. Press the garlic and add.
  5. Grate the ginger and turmeric and add
  6. Wash and cut the eggplant and add. Add some extra oil or water if needed.
  7. When the eggplant pieces are baked on all side and have a bit of brown colour add the tomato passata
  8. Add the garam masala en tamarind paste (or soaked pieces, including the soaking water).
  9. Let the eggplant simmer. This can be done with or without the lid on. Add some extra water if needed (this will absolutely be the case if you simmer with out a lid).
  10. This will take at least 20 minutes. You can test by tasting. The eggplant should be soft and full of absorbed flavors. Nothing tastes worse than raw eggplant.
  11. Wash and dice the potatoes in bite size cubes. Steam for 15 (soft but still firm) to 20 (soft) minutes.
  12. When both the eggplant and the potatoes are ready, mix the potatoes through the sauce.
  13. Top with the fresh herbs.

Nutrition Information

Calories 457kcal (23%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 457

% Daily Value*

Calories 457kcal 23%

* Percent Daily Values are based on a 2,000 calorie diet.