Aloo baingan is a popular Indian dish that combines tender potatoes (aloo) and eggplant (baingan) in a flavorful, spiced curry. Its easy to make. The dish typically features cooked potatoes that are added to flavorsome baked eggplant. The eggplant is simmered in a sauce made with sautéed onions, garlic, ginger and tomato passata. Along with tamarind paste and a blend of spices like cumin, coriander, and turmeric.

Not a one pot curry

Aloo baingan is a curry with a dry sauce. The eggplant is therefor cooked separately from the potatoes, allowing it t absorb alle the flavors. Usually the potatoes are cooked on the side, but I prefer steaming. The potatoes not only taste better when steaming, but also keep their nutrients.

Pre-cooked potatoes

This dish is also great with leftover cooked potatoes, like the Indian potato curry’s with green peas (aloo matar) or spinach (aloo patak). But unlike those curry’s, using pre-cooked potatoes will not save you time since the eggplant determines the needed cooking time.

Indian potato curry with eggplant (aloo baingan)

ME (Marjolein Eikenboom)

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Aloo baingan is an Indian dish that combines tender potatoes (aloo) and eggplant (baingan) in a flavorful, spiced curry. The dish typically features cubed potatoes that are simultaneously boiled while you prepare the eggplant. The eggplant is baked first and then you let it simmer in a tomato sauce with sautéed onions, garlic, and ginger, along with a blend of spices like tamarind, cumin, coriander, and turmeric.

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Cook Time 30

Total Time 30

Free from (speudo)grains, beef, chicken, ferment, fish, legumes, nuts, peanuts

Diet Medical Medium, vegan

Dish & season curry

Cuisine Asian, Indian

Course dinner

Servings servings

Calories 457

Equipment

1 large ceramic non-stick pan
or medium/large cast iron skillet
1 cooking pot or steamer
potato peeler
garlic press
grater
little bowl optional, to soak tamarind in an block

Ingredients

3 cups potato cubed (450 grams)
1 large eggplant or 2 to 3 smaller
½ cup tomato passata
extra water if needed
1 red chili pepper
1 red onion
3 cloves garlic
2 tbsp tamarind paste or block
1 tbsp fresh turmeric
1 tbsp fresh ginger
2 tl garam masala (Indian spice mix)
1 tsp coriander seeds preferably whole
½ tsp cumin seeds preferably whole
2 large handfuls fresh cilantro or parsley
3 el coconut oil

Instructions

If you use tamarind in a block: cut it into small pieces and let it soak in an equal amount hot water. If you have paste you can skip this step.
Roast the cumin and coriander seeds in your skillet. Skip this step if you use ground cumin and coriander, then add together with the garam masala.
Chop the red onion and red pepper and fry in the coconut oil until the onions are translucent.
Press the garlic and add.
Grate the ginger and turmeric and add
Wash and cut the eggplant and add. Add some extra oil or water if needed.
When the eggplant pieces are baked on all side and have a bit of brown colour add the tomato passata
Add the garam masala en tamarind paste (or soaked pieces, including the soaking water).
Let the eggplant simmer. This can be done with or without the lid on. Add some extra water if needed (this will absolutely be the case if you simmer with out a lid).
This will take at least 20 minutes. You can test by tasting. The eggplant should be soft and full of absorbed flavors. Nothing tastes worse than raw eggplant.
Wash and dice the potatoes in bite size cubes. Steam for 15 (soft but still firm) to 20 (soft) minutes.
When both the eggplant and the potatoes are ready, mix the potatoes through the sauce.
Top with the fresh herbs.