About Baingan Aur Aloo Ki Sabji:
Baingan aur aloo ki sabji is a very simple and delicious Indian vegetarian recipe. It is made with baingan known as brinjal or eggplants, aloo known as potatoes, some powdered spices, garlic and ginger paste, and some herbs. This simple recipe has different variations and today I am sharing the most common method of making baingan aloo ki sabji.
Watch Video Tutorial In Hindi:
- 250 gm of brinjal washed and cut into cubes or any shape.
- 1 large potato washed, peeled, and cut into cubes or any shape.
- 1 medium sized onion finely chopped.
- 2 medium sized tomatoes finely chopped.
- 1-1/2 tablespoon of garlic ginger paste.
- 1 whole dry red chilli.
- 1/2 teaspoon hing (asafoetida).
- 1/2 teaspoon cumin seeds.
- 1/2 teaspoon cumin powder.
- 1/2 teaspoon turmeric powder.
- 1/2 teaspoon cumin powder.
- 1/2 teaspoon red chilli powder or to taste.
- 1/2 teaspoon garam masala.
- 1 teaspoon coriander powder.
- 5-6 tablespoons of cooking oil.
- Finely chopped green chillies to taste.
- Some finely chopped coriander leaves.
- Salt to taste.
- Water as required.
Note: You may increase or decrease the quantity of ingredients depending on for how many people you are making for.
Method of Making Baingan Aur Aloo Ki Sabji:
- Take a kadai and turn on the flame.
- When kadai is hot, add 2-3 tablespoons of oil.
- When oil is hot, add potatoes cut into cubes and shallow fry them on a medium to high flame until potatoes are light golden brown in color and then remove them and keep aside.
- Now in the remaining oil, shallow fry the brinjal for 1-2 minutes and keep aside.
- Now in the same kadai, add 2-3 tablespoons of oil.
- When oil is hot, add 1 whole dry red chilli break into halves, 1/2 teaspoon hing, and 1/2 teaspoon cumin seeds and let the cumin seeds to splutter.
- Now add finely chopped onions and saute the onions on a medium to high flame until its turns light golden brown in colour.
- Now add 1-1/2 tablespoons of garlic ginger paste and cook the garlic ginger paste on a low to medium flame for 1-2 minutes or until the raw flavour of garlic ginger is gone.
- Now add all powdered spices like turmeric powder, chilli powder, coriander powder, and cumin powder and cook them on a low flame for 10-20 seconds.
- Now add finely chopped tomatoes, salt to tase, and some finely chopped green chillies to taste and mix them well.
- Now cover the lid and cook the tomatoes on a medium flame until its soft and mushy. Stir occasionally.
- When tomatoes are soft, remove the lid and cook the masala on a medium flame for 5-7 minutes or until oil gets separated from the masala.
- Now add shallow fried potatoes and brinjal and mix them well.
- Now fry them on a medium flame for 1-2 minutes.
- Now add water as require and mix them well.
- Now cover the lid and cook the vegetables on a low flame until they are soft and tender, stir occasionally.
- Now add 1/2 teaspoon garam masala and mix well.
- Now cover the lid and cook the vegetable for 2-3 minutes more.
- Now add some finely chopped coriander leaves and mix them well.
- Now turn off the flame and remove the sabji into a serving bowl.
- You can serve this with roti, rice, or with paratha.