Aloo Baingan Sabzi
Aloo Baingan is an easy to make North Indian style vegetarian recipe using potatoes, brinjals and minimal spices. Its vegan too and makes for a delectable side with rotis
Aloo Baingan Sabzi
Ingredients
13Instructions
- 1
Heat 1 tbsp oil in a cooking vessel. Add the cubed potatoes and saute on low to medium high for 9-10 mts. Keep sauteing so tthat they do not burn but turn lightly crisp on the exterior. Remove the sauteed potatoes onto a plate.
- 2
Add another 1/2 tbsp of oil in the same vessel and saute the chopped brinjals for 7-8 mts on low to medium flame. Remove the brinjals onto a plate.
- 3
In the same vessel, add 1/2 tbsp of oil, once the oil heats up, add the cumin seeds and let them turn lightly brown. Add ginger green chili paste, asafoetida, turmeric powder, red chili powder, coriander powder and 3 tbsps of water.
- 4
Add the chopped tomatoes and saute for 4 mts. Add the sauteed potatoes and brinjals to the tomato base and mix well.
- 5
Add salt and garam masala powder and mix. Add 1/4 cup of water, reduce flame, place lid and cook for 8-10 mts. Stir once in a while in between to ensure they don't stick to the pan or burn.
- 6
Turn off heat, remove onto a serving bowl. Garnish with chopped coriander leaves.
- 7
Serve warm with rice or rotis.
Chef's Tips
- —You can deep fry the potatoes till crisp instead of shallow frying.
- —Use white or green brinjals which are tender and not too mature.
About This Recipe
A few weeks ago, I received an email from a loyal reader to post North Indian style sabzis to go with rotis. I got down to making one such recipe, Aloo Baingan, an easy to make North Indian dish. Brinjal and potato make for a fantastic combination and when roasted together in a perfect blend of spices, these vegetables are a match made in heaven.
You have guests at home and want to make something simple yet special with rotis? Go for Aloo Baingan recipe to celebrate good times with friends. The recipe is as simple as you might guess. You need to keep in mind the vegetables need to be well roasted till fork tender and try to use farm fresh green/white brinjals.
