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Traditional Indian Vegetarian Recipes from a mother's kitchen

Aloo Baigan Sabji Recipe, How To Make Aloo Baigan 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 flavour of this dish comes from the flavour of its tempering.

The tadka of mustard seeds, fenugreek and fennel seeds gives a very nice flavour 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 in it .

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Print Recipe
3.2 from 5 votes

Aloo Baigan Ki Sabji

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

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dry curry, Main Course
Cuisine: Indian, Uttar Pradesh Cuisine
Keyword: aloo baigan, potato brinjal curry, sabji, Vegan
Servings: 6 people
Calories: 152kcal
Author: anjanaskc

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

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Comments

  1. 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

    Reply

  2. 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!!!

    Reply

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