Published: by Absolutely Recipes, in the Indian recipes category.

Aloo Baingan Masala Recipe.

Ingredients:

1 Cup chopped onions (110 to 120 grams)
250 grams potatoes
250 grams eggplants
3/4 cup tomato puree (150 grams tomatoes pureed in a grinder)
1 green chilli (optional)
2 tbsps oil
1/2 to 3/4 tsp cumin seeds
1/2 tbsp ginger garlic paste (or 1/2 inch ginger, 3 cloves of garlic chopped)
1/8 tsp turmeric
1/2 to 3/4 tsp salt (adjust to taste)
3/4 to 1 tsp red chili powder (adjust to taste)
1 to 1 1/4 tsp garam masala (adjust to taste)
1 to 1 1/2 tsp coriander powder (adjust to taste)
1/4 cup water for semi dry (or 11/4 cups hot water for gravy)
1 tbsp coriander leaves fine chopped

Recipe Instructions:

Peel and slice potatoes lengthwise to 1/2 inch thickness and keep them immersed in a bowl of water until used.
Add 1/4 tsp salt to a large bowl of water.
Rinse and slice eggplants lengthwise to 1 inch thickness and add them to the salted water.
Make aloo baingan
pour oil to a hot pan and add cumin seeds.
When they sizzle add onions and saute them until lightly golden.
Don??t brown them.
Add ginger garlic paste and saute just for 30 to 40 seconds, do not brown it.
Remove the sliced potatoes from the water and add them to the pan.
Stir fry for 2 to 3 minutes until they look slightly transparent.
Lower the heat and cook them covered until half cooked.
They are slightly tender but still undercooked at this stage.
Then remove the eggplants and add them to the pan.
Stir fry for 2 to 3 minutes until the skin of eggplants discolor.
Cover and cook on a low heat until potatoes are completely cooked and fork tender, but not mushy.
While you cook keep checking in between and give a stir to ensure the veggies are not burnt.
Once the potatoes and eggplants are tender and fully cooked, sprinkle salt, turmeric, red chilli powder, garam masala and coriander powder.
Gently mix and stir fry for 1 to 2 minutes.
Turn the flame to medium, pour the tomato puree and mix well.
Fry the aloo baingan until all of the raw smell from tomatoes vanishes.
By then the masala also turns thick and clings on to the veggies.
Pour 1/4 cup water to make a semi dry aloo baingan.
For a gravy version, pour 1 to 11/4 cup hot boiling water and mix.
Taste test and add more salt if required.
Simmer for a few minutes without covering until the curry thickens.
Turn off the heat and garnish with coriander leaves.

Back To Main Recipe List...