Aloo Baingan is a comforting Potato, Peas & Aubergine Curry. Aloo Baingan is an easy recipe to make and is delicious with roti.
Aloo Baingan
Aloo means potato and Baingan means Aubergine/Eggplant/Brinjal/Ringru, Wengru. This is my mum's recipe and one that i love. Aloo Baingan is lovely served with a little plain yoghurt, achaar (pickles) and roti (chapati).
This is a simple recipe that needs no onions. The base is made up of tomatoes and there is very little work involved.
Aubergine types
For this recipe you need to get the small indian aubergines that are slightly oval in shape and a deep purple.
If you can't find them, you can use a larger aubergine cut into 1 inch cubes.
How to make Aloo Baingan
Cut a cross shape in the aubergines from the bottom but don't cut all the way through. Then marinade in oil, coriander powder, cumin powder, chilli powder, salt and turmeric powder. Set aside for 10 minutes.
Boil Peas for 10 minutes over low heat. Then mash half of them slightly using a potato masher.
Add pureed tomatoes, green chilli and garlic to a pot and allow to simmer until the tomato and oil separates at the sides. (Around 15 minutes on low)
Add Cumin Powder, Coriander Powder, Turmeric Powder, Garam Masala, Salt and Chilli Powder and cook for a further 5 minutes on medium high.
Add chopped potatoes, marinaded aubergines and boiled peas to the pot with 250ml Water. Simmer on low for 20 minutes until the curry has thickened and the potatoes and aubergines are cooked through.
Tips to make Aubergine & Potato Curry
- Slit the aubergines in a cross shape from the bottom but not all the way through and marinade in the spices for 10 minutes before you start.
- Boil the peas separately and mash half of them with a potato masher. This make for a thicker and more comforting curry.
- Adjust the spice levels according to your taste.
- Garam Masala that is store brought varies A LOT in taste. So smell it first before adding it in. Some are very overpowering and you may not need much.
- Some people add Onions to this curry. To do that add it first after the oil has been added and allow to turn golden brown before proceeding.
- You can add ginger if you wish. I prefer not to in this curry. (Add 1 tbsp, 1 block or 1 inch grated).
Storage
This curry keeps well in the fridge in an airtight container/bowl for 2 - 3 days.
More Recipes you may enjoy -
Vegan/Vegetarian Healthy Manchow Soup – Indo Chinese
Indian Style Stir Fried Cabbage with Potato
**If you make this recipe, please don't forget to comment/tag. Thank you x
Aloo Baingan
Ingredients
Aubergine Marinade
- 8 small Aubergines Slit in a cross shape from the bottom, but not all the way through
- 1 tablespoon Oil
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- ¾ teaspoon Red Chilli Powder
- Salt
- ½ teaspoon Turmeric Powder
Peas
- 60 g Frozen Peas I used Petit Pois
Curry
- 2 tablespoon Oil
- 250 ml Plum Tomatoes Pureed (I used tinned)
- 4 cloves Garlic Crushed
- 2 Green Chillies Slit or 1 tablespoon Green Chilli Paste/1 frozen block Green Chilli
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Garam Masala Powder
- Salt
- 2 Potatoes Peeled and chopped into 1.5 inch quarters
- 200 ml Water
Instructions
- Cut a cross shape in the aubergines from the bottom but don't cut all the way through. Then marinade in oil, coriander powder, cumin powder, chilli powder, salt and turmeric powder. Set aside for 10 minutes.
- Boil Peas for 10 minutes over low heat. Then mash half of them slightly using a potato masher.
- Add pureed tomatoes, garlic and green chilli to a pot and allow to simmer until the tomato and oil separates at the sides. (Around 15 minutes on low).
- Add Cumin Powder, Coriander Powder, Turmeric Powder, Red Chilli Powder, Salt and Garam Masala and cook for a further 5 minutes on medium high.
- Add chopped potatoes, marinaded aubergines and boiled peas to the pot with Water. Simmer covered on low for 20 minutes until the curry has thickened and the potatoes and aubergines are cooked through.
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