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This simple Aloo Baingan sabzi is a mildly spiced vegetarian dish with eggplant/Baingan and chopped potatoes/aloo. Eat with roti or rice.
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5 from 1 vote

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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dinner
Cuisine: Pakistani, Vegetarian
Servings: 4 people
Calories: 220kcal
Author: Kiran

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

Calories: 220kcal
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