About Aloo Baigan ki Sabji
This is a dry dish where eggplants and potatoes are cooked in a mix of bold and tangy spices. Eggplants are also called as brinjals and aubergines. In Hindi language they are known as baingan or baigan. Aloo is the Hindi word for potatoes. There are many ways you can make baingan ki sabzi. We usually add potatoes in this dish to make it more filling and tasty. Of course if you are not fond of potatoes then either reduce the spices or increase the amount of eggplants. Most varieties of small to medium sized eggplants work well in this dish. Avoid using the large variety of eggplant that we use to make Baingan Bharta as it can become mushy after cooking. The smaller varieties of eggplant are the best to be used in this recipe. In this baigan sabji recipe, we simply slice or chop the aubergines instead of keeping them whole. Then mix them with the ground spices, seasonings and cook further on low heat. I have used mustard oil in this recipe but even with a simple vegetable oil like sunflower oil the aloo baingan taste fabulous. I have learned to make this recipe of aloo baingan sabji from my mother-in-law. Being a fantastic cook, my mother-in-law dishes out awesome Punjabi recipes. Her trademark is that her recipes are easy to make and yet super yum. They are so easy that even a novice in cooking can make her recipes. This aloo baingan is one such easy veggies recipe. You can check more simple veggie recipes like:
Aloo gobiAloo methiPotato fryBhindi do pyaza
You can enjoy this delicious aloo baingan with paratha, phulka and even with whole wheat bread. It makes for a perfect healthy side dish with dal rice or khichdi. You can also make it for tiffin box.
How to make Baingan ki Sabji
Before you begin to make this easy baigan ki sabji, you need to prep the vegetables. Use any variety of small to medium-sized eggplants but make sure they are fresh and tender. But the smaller variety or baby brinjals give a really good taste. For the potatoes you can regular potatoes or new potatoes or baby potatoes. 2. Meanwhile peel 5 to 6 medium-sized potatoes. Then cut them into thin to medium-thin slices or wedges as shown in the below photo. 3. In a pan, heat 3 tablespoons of mustard oil or vegetable oil or any neutral flavored oil. Mustard oil gives a nice pungent aroma to this baigan sabji. I usually make this sabji with mustard oil. 4. Add the potatoes to the oil. Keep the heat to medium-low to medium. Make sure that the pan is well seasoned so that the potatoes don’t stick on to it. 5. Next add the sliced brinjals. 6. Stir and mix well. 7. Saute in the oil for 4 to 5 minutes on a medium heat. 8. Add 2 teaspoons red chili powder, 1 teaspoon turmeric powder and salt as required. You can add regular salt or pink salt. 9. Mix the spice powders and salt evenly with the veggies.
Cooking aloo baingan ki sabji
- Now cover the pan with a lid and let the veggies cook on a low heat for 15 to 20 minutes.
- In between keep checking the aloo baingan sabzi after a few minutes, so that the veggies do not stick to the bottom of the pan. Do stir occasionally. If the aloo baigan gets stuck to the pan then add a splash of water. Mix well. Cover with lid and continue to cook on low heat.
- Here in below photo, the aloo baingan are cooked till fork tender and softened.
- Once the veggies are cooked, then sprinkle 2 teaspoon garam masala powder and 2 teaspoon amchur powder (dried mango powder). The dry mango powder imparts a lovely tangy tasty to the sabzi. If you don’t have dry mango powder then swap with 1 teaspoon of lemon juice.
- Mix well again.
- Cook for a minute without the lid.
- Close the heat and serve the aloo baingan sabji hot or warm with phulka or paratha accompanied with a side of dal, curd or raita of your choice. It makes for a good dish to be packed in lunch box with a side of roti or whole wheat bread. If you are looking for more Baingan recipes then do check: Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Bagara Baingan (Eggplant Curry For Biryani) Begun Bhaja (Baingan Bhaja) Brinjal Curry (Baingan Masala) Vangi Bath Recipe (Karnataka Style) This Aloo Baingan ki Sabji post from the archives (April 2011) has been updated and republished on 17 October 2021.
title: “Baingan Ki Sabji Aloo Baingan Ki Sabji Aloo Baingan Recipe” ShowToc: true date: “2024-09-24” author: “Thomas Sager”
About Aloo Baigan ki Sabji
This is a dry dish where eggplants and potatoes are cooked in a mix of bold and tangy spices. Eggplants are also called as brinjals and aubergines. In Hindi language they are known as baingan or baigan. Aloo is the Hindi word for potatoes. There are many ways you can make baingan ki sabzi. We usually add potatoes in this dish to make it more filling and tasty. Of course if you are not fond of potatoes then either reduce the spices or increase the amount of eggplants. Most varieties of small to medium sized eggplants work well in this dish. Avoid using the large variety of eggplant that we use to make Baingan Bharta as it can become mushy after cooking. The smaller varieties of eggplant are the best to be used in this recipe. In this baigan sabji recipe, we simply slice or chop the aubergines instead of keeping them whole. Then mix them with the ground spices, seasonings and cook further on low heat. I have used mustard oil in this recipe but even with a simple vegetable oil like sunflower oil the aloo baingan taste fabulous. I have learned to make this recipe of aloo baingan sabji from my mother-in-law. Being a fantastic cook, my mother-in-law dishes out awesome Punjabi recipes. Her trademark is that her recipes are easy to make and yet super yum. They are so easy that even a novice in cooking can make her recipes. This aloo baingan is one such easy veggies recipe. You can check more simple veggie recipes like:
Aloo gobiAloo methiPotato fryBhindi do pyaza
You can enjoy this delicious aloo baingan with paratha, phulka and even with whole wheat bread. It makes for a perfect healthy side dish with dal rice or khichdi. You can also make it for tiffin box.
How to make Baingan ki Sabji
Before you begin to make this easy baigan ki sabji, you need to prep the vegetables. Use any variety of small to medium-sized eggplants but make sure they are fresh and tender. But the smaller variety or baby brinjals give a really good taste. For the potatoes you can regular potatoes or new potatoes or baby potatoes. 2. Meanwhile peel 5 to 6 medium-sized potatoes. Then cut them into thin to medium-thin slices or wedges as shown in the below photo. 3. In a pan, heat 3 tablespoons of mustard oil or vegetable oil or any neutral flavored oil. Mustard oil gives a nice pungent aroma to this baigan sabji. I usually make this sabji with mustard oil. 4. Add the potatoes to the oil. Keep the heat to medium-low to medium. Make sure that the pan is well seasoned so that the potatoes don’t stick on to it. 5. Next add the sliced brinjals. 6. Stir and mix well. 7. Saute in the oil for 4 to 5 minutes on a medium heat. 8. Add 2 teaspoons red chili powder, 1 teaspoon turmeric powder and salt as required. You can add regular salt or pink salt. 9. Mix the spice powders and salt evenly with the veggies.
Cooking aloo baingan ki sabji
- Now cover the pan with a lid and let the veggies cook on a low heat for 15 to 20 minutes.
- In between keep checking the aloo baingan sabzi after a few minutes, so that the veggies do not stick to the bottom of the pan. Do stir occasionally. If the aloo baigan gets stuck to the pan then add a splash of water. Mix well. Cover with lid and continue to cook on low heat.
- Here in below photo, the aloo baingan are cooked till fork tender and softened.
- Once the veggies are cooked, then sprinkle 2 teaspoon garam masala powder and 2 teaspoon amchur powder (dried mango powder). The dry mango powder imparts a lovely tangy tasty to the sabzi. If you don’t have dry mango powder then swap with 1 teaspoon of lemon juice.
- Mix well again.
- Cook for a minute without the lid.
- Close the heat and serve the aloo baingan sabji hot or warm with phulka or paratha accompanied with a side of dal, curd or raita of your choice. It makes for a good dish to be packed in lunch box with a side of roti or whole wheat bread. If you are looking for more Baingan recipes then do check: Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Bagara Baingan (Eggplant Curry For Biryani) Begun Bhaja (Baingan Bhaja) Brinjal Curry (Baingan Masala) Vangi Bath Recipe (Karnataka Style) This Aloo Baingan ki Sabji post from the archives (April 2011) has been updated and republished on 17 October 2021.
