Join us to discover the art of crafting How To Make Pakistani Aloo Baigan (Potato & Eggplant) - a quick and delectable vegetarian delight awaits your culinary journey. This recipe boasts distinctive flavors, best enjoyed with a side of roti/chapati. This dish is a staple in various Indian restaurants as well as Pakistani restaurants.
WHAT IS ALOO BAIGAN?
Learn How To Make Pakistani Aloo Baigan (Potato & Eggplant), a harmonious fusion of potatoes and eggplant intertwining their flavors. This simple recipe is also known as aloo baingan subzi, aloo baingan masala, Baingan ki subzi, or potato brinjal curry. It's a dry curry.
This beloved recipe hailing from both North India and Pakistan has consistently dazzled guests with its mildly spiced allure, reminiscent of White Chicken Korma, Chicken Jalfrezi, and Aloo Palak. It's a delightful Pakistani vegetarian option, and I personally relish it paired with homemade yogurt.
This is a superb option for vegans as it does not call for any yogurt or eggs. Furthermore, it's an ideal selection for those adhering to a gluten-free diet; simply pair it with gluten-free chapati or naan. This Pakistani dinner recipe consists hardly any whole spices.
WHY MAKE THIS RECIPE?
- Aloo Baigan is a delicious recipe.
- This recipe is so quick great for a weeknight meal, extra dish for your next dinner party, or when unexpected guests pop in.
- It's mild spiced and a vegetarian recipe.
- This eggplant potato curry is perfect to pair with rice, chapati, or naan. That makes it a versatile option for weekday dinners.
- Pakistani recipes are know for their bright color and this Aloo Baigan recipe is filled with vibrant color.
- This is one of Pakistani easy dish.
- The cook time is bare minimal.
HOW TO CUT A EGGPLANT?
For this recipe, cut the eggplant in half and cut medium sized cubes so they cook easily.
- Potatoes- Strive to acquire medium-sized potatoes with a desirable golden hue.
- Eggplants- Make an effort to obtain eggplants that are of a moderate size and standard variety. If you decide to take small eggplants then take 4-5 small eggplants.
- Ginger garlic paste- I always make homemade ginger garlic paste but store-bought can be substituted.
- Potatoes- In this particular recipe, my preference leans towards employing the golden medium-sized potatoes, yet you are free to opt for any variety of potatoes that suits your preference.
- Dried fenugreek leaves- It adds a unique flavor to the recipe.
- Cilantro- Fresh green cilantro is strongly recommended for this recipe's garnish. Should cilantro be unavailable, mint can serve as a readily accessible substitute.
HOW TO MAKE ALOO BAIGAN?
Add oil and let it heat up.
Now add some ginger garlic paste.
Add a tomato, salt, and powdered spices.
Now add a potato and let it cook.
Add eggplant and mix it well and let it cook.
Cover and let it cook.
It should like this.
Garnish with some cilantro and Garam Masala powder.
Serve it with chapati.
- Eggplant undergoes oxidation, leading to browning when exposed to air, thus it is advisable to cut it just prior to commencing the cooking process.
- Once you've incorporated the tomatoes, salt, and powdered spices, ensure thorough mixing until it reaches an almost paste-like consistency before introducing the potatoes.
- Introduce the eggplant into the mix only when the potatoes are partially cooked.
- Dice the eggplant into small cubes and submerge them in a small bowl of plain or lightly salted water. This step will help prevent oxidation while you prepare the remaining ingredients.
- Don't add curry leaves in this recipe.
- If you want add green chilies just add whole green chilies at the time you add the potatoes.
- Don't cook this recipe on high heat.
WHAT TO SERVE ALOO BAIGAN?
WHAT TO PAIR THIS WITH?
My all time favorite combination to pair Aloo Baigan with is any kind of biryani, like Chicken Biryani or Mutton Biryani. If you make biryani don't forget to make my delicious Cilantro Tomato Yogurt Raita, Pudina Raita, or Green Chutney Raita.
How To Make Pakistani Aloo Baigan (Potato & Eggplant)
- 2 eggplants medium
- 1 medium potato
- ¼ cup olive oil
- 2 tsp ginger garlic paste
- 1 tomato
- ¼ cup water
- 1 dried long red pepper
- 1 tsp cumin seeds
- In medium-size pot, on medium heat, add oil and let it heat up.
- Add cumin seeds and dried long red pepper.
- Sauté it for 10 seconds.
- Add ginger garlic paste and mix it for 30 seconds.
- Next add tomato, salt, and powdered spices.
- Add potatoes and ¼ cup of water.
- Mix for 30 seconds and then let it cook until the potatoes are half done.
- Add eggplants and mix it.
- Cover and let it cook until it's done.
- garnish with cilantro, dried fenugreek leaves, and fresh lemon juice.