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Aloo Baigan Sabji Recipe I How To Make Aloo Baingan Sabji

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Aloo baigan sabji- A North Indian style dry curry of potatoes and aubergine

Aloo baigan sabji- This North Indian style Aloo baigan is a simple and delicious dry dish ,Potatoes are very well paired with soft and melt in mouth brinjals and tomato and make’s it a great combo, the main flavor of this dish comes from the flavor of its tempering.

The tadka of mustard seeds, fenugreek and fennel seeds gives a very nice flavor and taste to this simple curry. I have used mustard oil but you can substitute it with any cooking oil of your choice.  I have not added fresh peas in it but you can add some fresh peas or choliya/ fresh chick pea in this aloo baingan sabji .

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3.80 from 10 votes

Aloo Baigan Ki Sabji

Aloo baigan ki sabji- A North Indian style dry curry of potatoes and aubergine

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dry curry, Main Course
Cuisine: Indian, Uttar Pradesh Cuisine
Keyword: aloo baigan, no onion garlic, potato brinjal curry, sabji, Vegan
Servings: 6 people
Calories: 152kcal
Author: Anjana Chaturvedi

Ingredients

  • 1/2 kg Brinjals / Baingan diced
  • 2 Potatoes / Aloo chopped
  • 1/2 cup Tomatoes / Tamatar chopped
  • 1 tsp Ginger / Adrak chopped
  • 1 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1.5 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1.5 tsp Mango Powder / Amchoor Powder
  • 1/4 tsp Garam Masala Powder
  • to taste Salt / Namak

Tempering / Tadka

  • 4.5 tbsp Mustard Oil / Sarso ka tel
  • 1 tsp Mustard Seeds / Rai
  • 1/2 tsp Fenugreek Seeds / Methidana
  • 1/2 tsp Fennel Seeds / Saunf
  • 1/2 tsp Asafoetida / Hing powder

Instructions

  • Wash brinjals and chop to make small cubes or make long slices.
  • Peel and chop potatoes in cubes.(peeling is optional,you can also chop them without peeling).
  • Heat oil in a deep pan ,when it become warm then add the tempering ingredients.
  • When mustard seeds start crackling and fennel become golden,then add chopped potatoes and turmeric.
  • Stir for few seconds and then cover the pan and cook for approx 5 minutes on medium heat.
  • Now open the lid and add chopped brinjals,ginger and salt.
  • Mix well ,cover and cook on low heat till the vegetables are almost cooked .
  • Add chopped tomatoes and all the remaining spices and mix gently.
  • Cover and cook on low heat till cooked completely.(approx 1-2 minutes)
  • Garnish with chopped coriander and serve.

Notes

Serving suggestions-serve with roti or parathas(any Indian bread) or jeera rice.

Nutrition

Calories: 152kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1180mg | Potassium: 364mg | Fiber: 5g | Sugar: 3g | Vitamin A: 700IU | Vitamin C: 9.9mg | Calcium: 30mg | Iron: 1.1mg

Comments

  1. steve says

    I have been reading quite a few of your recipes and a ready to try several of them. I am not terribly experienced with Indian cuisine nor with the (new) pressure cooker but since still in modified lockdown and have been given a large eggplant (aubergine) and and lots of potatoes. I currently lack the fresh coriander and the mustard seeds. How much should I increase the dried coriander (if at all) and any suggestion for a replacement for the dried mustard seeds? Also, I note that this is the first recipe I have seen that does not call for Kashmiri Chili powder (which I do not have) and Just wanted to be sure this was not inadvertently omitted since I know when using Non Kashmiri chili powder, less is called for

    • anjanaskc says

      Hi Steve
      Most of the times kashmiri chili powder is added to enhance the bright red colour of the curries , not much for the flavour or aroma
      No need to increase the quantity of dried coriander, add cumin instead of mustard seeds,i have added fresh coriander for garnish and for fresh aroma, you can easily skip it if not available

  2. pallavi says

    Very tasty, simple preparation. I have repeated the subzi many times. This tempering combination is the highlight of this and takes it to another level

    • anjanaskc says

      Thank you Pallavi ! glad you liked it 🙂

  3. Anonymous says

    Hi,

    I am chandrika from Trivandrum..I Tried this reciie of yours…its a refreshing chaange from the usual onion and tomato combination..My entire family loved this!!!

  5. Anonymous says

    Tried it today and it was yummy. Just like mom's version.

  15. krishna says

    wow!! simple and delicious.. i'll do it, but i'll replace brinjal with zucchini..as all the family members have allergy with brinjal..