Aloo baingan ki sabzi or potato eggplant vegetable is a mildly spiced Pakistani vegan dish made with eggplant and chopped potatoes.
Depending on the country you are from "baingan / baigan" is known by different names. In the USA, Australia & New Zealand, they are known as eggplant; in UK / Ireland, France and other European countries it's known as aubergine, and in South Asia it's known as brinjal. Raw eggplant can have a bitter taste, but once it's cooked it becomes soft and tender, with a rich, complex flavour.
Due to it's flavour, texture and bulk, eggplant is a popular ingredient for vegetarian and vegan cuisines, with many Indian and Pakistani vegetarian recipes incorporating it. Such as baingan bharta (roasted eggplant in gravy), baghar-e-baingan (Hyderabad style spicy eggplant gravy), baighan ki borani (eggplant with yoghurt) and of course the recipe I am sharing -aloo baingan ki sabzi, or potatoes and eggplant in an onion-tomato gravy.
It's a simple recipe to put together and makes for a hearty meal. It can be served as a main dish or as a side dish depending on the occasion. Serve with roti or rice along with pickles (achaar) on the side for additional flavour.
If you are looking for other vegetarian recipes, do try out the following:
- Aloo Matar Sabzi (Potato with Peas Curry)
- Aloo Hari Piyaaz (Potato curry with Spring Onions)
- Baigan ki Borani (Eggplant with Yoghurt)
- Kaali daal or khari masoor ki daal (Black gram lentils)
- Black eyed peas curry or Lobia ka salan (Stovetop and Pressure Cooker method)
Would love it if you could try out and rate the recipe, and let me know how it was in the comments below!
Aloo baingan ki sabzi or potato eggplant vegetable
- 3 tablespoon oil
- 1 medium onion sliced
- ½ teaspoon cumin seeds zeera
- 2 tomatoes chopped
- ½ teaspoon salt adjust to taste
- ½ teaspoon red chili powder or chili flakes
- ¼ teaspoon turmeric /haldi
- ½ kg long eggplants baingan
- 2 medium potatoes chopped
- 2 green chili’s
- Handful of coriander for garnish
- Cut eggplants into thirds length-wise and then chop. Keep them in salted water to prevent them from discoloring.
- Heat oil in a medium pan or a deep frying pan. Fry onion till light golden brown.
- Add cumin seeds and cook for a minute till they splutter, and they release their aroma.
- Add the tomatoes, and cook for a minute or so. Add the rest of the spices (salt, red chili powder, turmeric) and saute for about 30 - 45 seconds.
- Cook on low heat till tomatoes soften (10-15 minutes). Add chopped potatoes and eggplants. Cover pot and keep on low simmer (dam) for 10-15 minutes. Make sure that the potatoes and eggplant are tender.
- Add green chili’s and cook for 30-45 seconds. Take off the heat, garnish with coriander and serve with roti or rice.