Aloo baingan ki sabzi or potato eggplant vegetable

This simple aloo baingan ki sabzi or potato eggplant vegetable is a mildly spiced Pakistani vegetarian / vegan dish made with eggplant and chopped potatoes. Eat with roti or rice.

This Aloo Baingan dish is simple to make but makes for a hearty meal. It can be served as a main dish or as a side dish depending on the occasion. It’s a great way to use up surplus baingan/eggplant as well. Serve with roti or chawal along with a bit of achaar for added flavor.

I guess we all get tired of eating meat all the time and aloo baingan makes for a satisfying alternative. With eggplants being so widely available nowadays its also a good way to use up surplus eggplant in the house.

I was confused on what recipe to post next and so I decided to hold a simple Facebook poll. It was a choice among aloo qeema (minced chicken with potato), aloo baingan (potato eggplant vegetable) and aloo ki sabzi (potato vegetable gravy) . Honestly, I thought aloo qeema would be the preferred option because well it’s meat and everyone loves meat.

Or so I thought.

I am glad I was wrong and there are quite a few people out there who love their veggies. In fact, if you want more recipes, just check out the vegetarian section on my blog. If you have any other requests I would be happy to oblige.

Would love it if you could try out and rate the recipe, and let me know how it was in the comments below! 

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Aloo baingan ki sabzi or potato eggplant vegetable

This simple aloo baingan ki sabzi or potato eggplant vegetable is a mildly spiced Pakistani vegetarian / vegan dish made with eggplant and chopped potatoes. Eat with roti or rice.

Course Dinner

Cuisine Pakistani, Vegetarian

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4 people

Calories 880 kcal

Ingredients

• 3-4 tablespoon oil
• 1 medium onion sliced
• ½ teaspoon cumin/zeera
• 2 tomatoes chopped
• ½ – ¾ teaspoon salt
• 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

Instructions

1. Cut eggplants into thirds length-wise and then chop. Keep them in salted water to prevent them from discoloring.

2. Heat oil in a medium pan or a deep frying pan. Fry onion till light golden brown.

3. Add cumin seeds and cook for a minute till they splutter, and they release their aroma. 

4. 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. 

5. 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 are cooked through.

6. Add green chili’s and cook for 30-45 seconds. Take off the heat, garnish with coriander and serve with roti or rice.

Recipe Notes

Based on personal preference the eggplants can also be peeled. That will result in a lighter color of the final dish.