Punjabi Aloo Baingan Sabzi Recipe
Aloo baingan sabzi is made by cooking potatoes and eggplant in a thick tomato-based curry along with aromatic spices.
Equipment
- Pan
Ingredients
- 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)
Instructions
- 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).
Video
Nutrition
Calories: 112kcal | Carbohydrates: 9.4g | Protein: 1.4g | Fat: 7.7g | Fiber: 4.4g
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