| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 10g | 2g | 55g |
| sugars | fibre | protein | salt |
| 10g | 12g | 7g | 0.55g |
Why I Love Indian Aloo Baingan
The Aloo Baingan recipe, one of my all-time favorites, has a special place in my heart. A blissfully comforting dish, it’s an Indian culinary marvel that brings together the earthy flavors of eggplant (baingan) and potatoes (aloo). If you’ve spent a cold night under the stars in Colorado, fending off the chill with a hearty meal of elk stew or trout grilled over an open fire, you’ll appreciate the warmth and comfort this dish brings to the table. You can see the image of this tantalizing dish here:
A Blend of Familiar and Exotic
What I love most about Aloo Baingan is its seamless blend of familiar and exotic. On one hand, it speaks to my love of rustic fare with its heartiness that is at level with the game meats and trout dishes I have always been fond of. On the other, it introduces an abundance of Indian spices like turmeric, cumin, and garam masala, offering a taste sensation that’s extraordinarily different from my typical Rocky Mountain fare.
The inspiration for this recipe came from Madhur Jaffrey, a renowned Indian chef whose recipes have been a constant source of enlightenment for my culinary experiments.
Sensational Pairings
The beauty of Aloo Baingan lies not only in its rich and satisfying taste but also in its versatility. This incredibly flavorful dish can stand on its own or be served along with an equally hearty dal (lentil soup), or a choice of protein like tandoori chicken. If you’re looking to balance the robustness of this meal, a cool cucumber raita or a splash of yogurt can complement it perfectly, providing a refreshing contrast.
So there you have it: my take on Aloo Baingan. This recipe has been a culinary adventure for me – a departure from the trout and game meats of Colorado, and a journey into the vibrant world of Indian spices. If you’re looking to step beyond the familiar and sample something distinctive and heartwarming, try making Aloo Baingan. You might just find it becoming a beloved staple in your culinary repertoire, just like I did.
What You’ll Need
- 2 large eggplants (baingan), cubed
- 4 medium potatoes (aloo), cubed
- 2 medium onions, chopped
- 2 medium tomatoes, chopped
- 1 green chili, chopped
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 3 tablespoons vegetable oil
- 1 cup water
- Salt to taste
- Fresh cilantro for garnish
Method
Step One
Start by heating the vegetable oil in a large pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds.
Step Two
Add the chopped onions to the pan and sauté them until they turn golden brown. Then, add the ginger-garlic paste and chopped green chili, cooking for another 2 minutes.
Step Three
Add the chopped tomatoes to the pan and let them cook until they’re soft and the oil starts to separate. This should take around 5-7 minutes.
Step Four
To the pan, add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute.
Step Five
Now, add the cubed potatoes (aloo) and eggplants (baingan) to the pan. Stir everything together and make sure the vegetables are well coated with the spices. Add salt to taste.
Step Six
Add water, cover the pan, and let the vegetables cook on medium heat. This will take between 20-25 minutes. Make sure to stir occasionally to prevent sticking.
Step Seven
After the vegetables are cooked and the water is fully absorbed, add the garam masala powder and mix well.
Step Eight
Your Aloo Baingan is now ready. Garnish with fresh cilantro before serving. Enjoy this dish with warm naan bread or steamed rice for a complete meal.
