Naturally Potato & Eggplant Indian Dish (Aloo Baingan)
Another one of my favorite Indian dishes: Aloo Baingan (Potatoes & Eggplant). ALOO means "potato" and BAINGAN means "eggplant" in Urdu and Hindu. It is a great main dish often served with bread on rice and is considered Indian Soul Food. There are various methods to cook it: some fry the potatoes, set them aside then fry the eggplant. Some boil the potatoes, set them aside, then boil the eggplant. I found that if you simmer the potatoes in a little oil for a long time, the flavor of the potatoes gets nice, soft, and flavorful - especially if you use Ghee, clarified butter. Speaking of which: Ghee is heated butter that allows the liquid and milk portions to separate from the fat. The milk caramelizes and becomes a solid, and the remaining oil is ghee. It is a lactose-free butter, has a higher smoke point, and a nutty flavor . But, if you are vegan, I would suggest the boiling recipe - both options are listed below. Personally, I like any recipe where everything is served out of a pot. To get directly to the Aloo Baingan Recipe, just scroll to the bottom of the page.
Servings: 8
Prep Time: 15 minutes
Cook Time: 2-3 hours
Total Time: 3 hours
Equipment Needed: Large Pot, Skillet, Knife, Peeler, Bowl
Ingredients:
3 teaspoons Ghee (Clarified Butter) OR Olive Oil
1 teaspoon Cumin
1 teaspoon Mustard Seeds
1 teaspoon Curry
4 teaspoons Garlic, minced
1 teaspoon Coriander Powder
1 teaspoon Turmeric
½ inch Ginger, peeled, minced
1 Jalapeno, minced
1 large Potato, peeled, cubed (boiled OR cooked in little oil on medium heat for 2 hours)
1 medium Eggplant, cubed
2 large Tomatoes, chopped OR 2 Cups Diced Tomatoes, canned
1 Cup Water
1 teaspoon Salt
Garam Masala to taste
Cilantro for garnish
Directions:
1.
Cooking Potatoes Method #1: Boil peeled, cubed potatoes until tender.
Cooking Potatoes Method #2 (*preferred): Heat oil on medium heat (3 out of 10) – when cooking the potatoes in a skillet, the oil should hit around ¼” height of the potatoes. Cook for 2 hours turning the potatoes every 15-30 minutes. When potatoes are golden-brown, remove from oil and set aside.
2. In a separate pot, heat up Ghee or Olive Oil.
3. When hot, add Cumin, Mustard Seeds, Curry, Coriander, and Turmeric. Add Ginger & Jalapeno and stir for 1 minute.
4. Add Potatoes and Eggplant and mix in.
5. Add the Tomatoes, Salt, and Water and mix.
6. Cover and Cook for 15 minutes. Stir, reduce to Medium-Low and continue to cook until Potatoes and Eggplant are tender to preference. Taste and adjust adding Garam Masala if needed.
7. Garnish with Cilantro. Eat and Enjoy!
Servings: 8
Prep Time: 15 minutes
Cook Time: 2-3 hours
Total Time: 3 hours
Equipment Needed: Large Pot, Skillet, Knife, Peeler, Bowl
Ingredients:
3 teaspoons Ghee OR Olive Oil
1 teaspoon Cumin
1 teaspoon Mustard Seeds
1 teaspoon Curry
4 teaspoons Garlic, minced
1 teaspoon Coriander Powder
1 teaspoon Turmeric
½ inch Ginger, peeled, minced
1 Jalapeno, minced
1 large Potato, peeled, cubed (boiled OR cooked in little oil on medium heat for 2 hours)
1 medium Eggplant, cubed
2 large Tomatoes, chopped OR 2 Cups Diced Tomatoes, canned
1 Cup Water
1 teaspoon Salt
Garam Masala to taste
Cilantro for garnish
Directions:
1. Cooking Potatoes Method #1: Boil peeled, cubed potatoes until tender.
Cooking Potatoes Method #2 (*preferred): Heat oil on medium heat (3 out of 10) – when cooking the potatoes in a skillet, the oil should hit around ¼” height of the potatoes. Cook for 2 hours turning the potatoes every 15-30 minutes. When potatoes are golden-brown, remove from oil and set aside.
2. In a separate pot, heat up Ghee or Olive Oil. When hot, add Cumin, Mustard Seeds, Curry, Coriander, and Turmeric.
3. Add Ginger & Jalapeno and stir for 1 minute.
4. Add Potatoes and Eggplant and mix in.
5. Add the Tomatoes, Salt, and Water and mix.
6. Cover and Cook for 15 minutes. Stir, reduce to Medium-Low and continue to cook until Potatoes and Eggplant are tender to preference. Taste and adjust adding Garam Masala if needed.
7. Garnish with Cilantro. Eat and Enjoy!
