Aloo baingan ki sabji halwai style — a simple yet delicious potato and brinjal curry
Baingan aloo is a basic yet flavourful curry cooked to perfection using the pressure cooker. Using brinjal, potato ,peas,tomatoes and made with basic Indian spices . Easy to make rustic style curry cooked in the pressure cooker.
We get brinjal throughout the year but the best brinjals are which we get in winter season. During summer the brinjals have more seeds and often turn slight bitter in taste.
Whenever you buy brinjals try to choose which have shiny firm skin and fresh green crown. It should be light in weight as compared to the size, heavy brinjals are not so fresh and have lots of seeds inside. Don’t store brinjals for long time in the refrigerator as old brinjals often taste slight bitter so try to use fresh brinjals.
There are so many recipes to try with brinjals and each family and community have their favourite way of making baingan ki sabji. my most favourite is Baingan bharta and kashmiri khatte baingan. The recipe I am sharing today is my mothers favourite recipe and she often makes it with garam flaky parathas.
You can pair this aloo baingan tamatar ki curry with poori, paratha ,jeera rice and daal chawal. You can make it more dry or soupy by adding more OR less water or totally skipping it but do remember that the brinjals release water while cooking so don’t add much. addition of peas are optional .
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Aloo baingan Matar Ki sabji Halwai Style
Equipment
- pressure cooker
Ingredients
- 400 gm Brinjals / Baingan
- 3 Big Potatoes / Aloo
- 1 Big Tomatoes / Tamatar
- 1 tbsp Ginger / Adrak
- 3/4 cup Green Peas / Hari Matar
- 1/2 tsp Black Salt / Kala Namak
- to taste Salt / Namak
- 1 tsp Kashmiri Chili powder
- 1 tsp Red Chilli powder / Laal mirch powder
- 1 tbsp Mango Powder / Amchoor Powder
- 1 tbsp Dried Fenugreek / Kasoori Methi
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Coriander Powder / Dhaniya Powder
Tadka/tempering
- 5 tbsp Mustard Oil / Sarso ka tel
- 1 Cumin Seeds / Sabut Jeera
- 3/4 Mustard Seeds / Rai *
- 1/3 tssp Asafoetida / Hing powder
- 2 Green Chillies / Hari Mirch
- 1 Bay leaves/ Tejpatta
- 1 tsp Gram flour / Besan
Instructions
- Cut and chop baingan in medium size pieces and then dip in water to avoid discolouration.
- Peel and chop potato in medium size pieces. chop tomato, ginger and chilies'
- Heat oil add cumin,, mustard seeds ,hing and then 1 tsp besan, hari mirch and tomatoes.saute
- Add salt, black salt, haldi, red chili powder, kashmiri chili powder 3/4 tsp, dhaniya powder 1tsp
- Saute and cook till tomato become soft
- Add chopped potato, 1 tbsp crushed kasoori methi, mango powder, green peas, adrak, baingan and mix and saute for a minute
- Now add 1/2 cup water and mix (can add less or more water as per your curry requirement )
- Cover the lid and cook for 2 whistles on medium heat.
- When cooker pressure cool down then open the lid and add chopped fresh coriander and 1/4 tsp garam masala and stir to mix.
- Enjoy with roti, paratha or rice
Nutrition