How To Make Pakistani Aloo Baigan (Potato & Eggplant)
Learn How To Make Pakistani Aloo Baigan (Potato & Eggplant) is a Pakistani recipe. Potato and eggplant wrapped together, so flavorful.
Servings: 6 people
Calories: 20kcal
Ingredients
- 2 eggplants medium
- 1 medium potato
- ¼ cup olive oil
- 2 tsp ginger garlic paste
- 1 tomato
- ¼ cup water
Whole spices
- 1 dried long red pepper
- 1 tsp cumin seeds
Powdered spices
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1¼ tsp red chili powder
- 1¼ tsp salt
Instructions
- 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.
Video
Nutrition
Calories: 20kcal | Carbohydrates: 4g | Fat: 1g | Monounsaturated Fat: 1g | Sodium: 50mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 3mg