Indian · serves 2

Aloo Baingan

Two cheap vegetables that taste far better together than apart.

30 min Easy Vegetarian

Ingredients

  • 3 potatoes, cubed
  • 3 small brinjals, cubed
  • 1 onion, chopped
  • 2 tomatoes
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • 1/2 tsp amchur
  • 4 tbsp oil

Method

  1. Fry the potato cubes first till the edges go golden. Take out.
  2. Same oil, cumin, then the brinjal. Let it brown properly, 6 minutes — brinjal cooked fast tastes raw and spongy.
  3. Onion, then tomatoes and powders with salt.
  4. Potatoes back in, cover, 8 minutes on low.
  5. Amchur and coriander off the heat. Roti.

Questions people ask about Aloo Baingan

How long does Aloo Baingan take?

About 30 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of potato in Aloo Baingan?

Use waxy potatoes hold their shape, floury ones fall apart. For curries you want waxy.

Can I make Aloo Baingan ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Aloo Baingan vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Aloo Baingan?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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