Punjabi cuisine is filled with many delicious recipes. One such recipe is the Punjabi aloo baingan sabzi. Aloo baingan sabzi is made by cooking potatoes and eggplant in a thick tomato-based curry along with aromatic spices.
Sabzi actually refers to the vegetable-based dishes in India. Potatoes are one of the staple vegetables in the Indian diet. They are combined with other vegetables to increase the taste as well as the volume of the dish. Aloo baingan sabzi is one such dish. People usually eat this sabzi with a chapati. Chapati is a flatbread made with wheat dough. The dough is rolled flat and then cook on a Tava.
To make aloo baingan sabzi, heat oil in a pan and roast cumin seeds, ginger, and garlic in it. Then, add onion, green chili, and spices to it and cook them. After that, add tomatoes and water to it and then add eggplants. Cover and cook the vegetables for some time and then add the potatoes. Cook the vegetables for some more time. Garnish with cilantro and serve.
This is just an overview of the recipe. Find the complete recipe below. There are other main course recipes on our blog as well that you should also check.
1. Vegetable Manchurian– Veg Manchurian is a tasty Indo-Chinese dish of fried veggie balls in a spicy, sweet, and tangy sauce.
2. Bhinda Ni Kadhi– This is a soft textured main course lunch dish for the new excitements in the food. This dish especially challenges creativity by mixing the most repelling ingredients in one dish to create a wonderful sensation of taste on your tongue.
3. Bhagare Baingan Curry– Bhagare Baingan is a Hyderabad cuisine made in Punjabi way and tastes international, eaten in every part of the world. It is eaten with rice and chapatti. It is also called Nune Vankaya Kura in Telegu.
4. Kadai Paneer– This restaurant-style Kadai Paneer gets its unique flavor from freshly ground spices like coriander and red chilies! Enjoy it with naan or paratha.
Punjabi Aloo Baingan Sabzi Recipe
- 1 Eggplant (sliced vertically)
- 2 cups Potatoes (boiled)
- 1 Tomato (finely chopped)
- 1 Onion (finely chopped)
- ½ teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 1 Green Chili
- 1 tablespoon Sunflower Oil
- Water (enough for gravy)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Cumin Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Salt
- ½ teaspoon Garam Masala
- ½ teaspoon Red Chili Powder
- ½ teaspoon Turmeric Powder
- Cilantro Leaves (finely chopped) (to garnsih)
- In a preheated pan, add sunflower oil and let it heat.
- Add cumin seeds, ginger, and garlic paste to it and roast them for a while.
- Then, add onion, green chili, cumin powder, coriander powder, garam masala, salt, red chili powder, and turmeric powder to it.
- Mix it well and cook it until the onions turn golden brown.
- After that, add tomatoes and water to it. Cook them until the gravy becomes thick.
- Put the egpplant in this gravy, mix it well, and cook it for a few minutes.
- Now, add some water and cover the pan with a lid. Let it cook for a few minutes
- Then, add boiled potatoes and cook again for a few minutes.
- Add some more water to and bring it to a boil. Let it reduce for some time.
- Lastly, add coriander leaves, turn off the flame, and cover the pan for a while to let the aroma infuse.
- Serve hot with rice or chapati (Indian flat bread).