How to Make Aloo Baingan – A Traditional Indian Potato & Aubergine Curry

 

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Introduction

Aloo Baingan, also known as potato and aubergine curry, is a classic North Indian dish that combines humble vegetables – potatoes (aloo) and aubergines (baingan) – with fragrant spices to create a comforting and flavourful curry.

Simple, rustic, and bursting with traditional Indian flavours, aloo baingan sabzi is a popular choice for everyday meals in many Indian households. It’s commonly enjoyed with chapati, paratha, or steamed rice, and can be made dry, semi-dry, or in a light tomato-based curry depending on regional preferences.

In this blog article, you’ll learn how to make authentic aloo baingan using British English. We’ll walk you through step-by-step instructions, expert tips, serving suggestions, and complete SEO-optimised content to help your food blog or personal kitchen thrive.

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What is Aloo Baingan?

Aloo means potato and baingan refers to aubergine (also known as eggplant or brinjal). Together, they create a delicious vegetable dish that can be cooked in various ways – dry fry (sukhi sabzi), gravy (sabzi), or even roasted (baingan bharta style).

In this version, we’ll be making a semi-dry aloo baingan curry, perfect for roti or rice.

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Why You’ll Love This Aloo Baingan Recipe

✅ Easy to prepare with everyday ingredients

✅ Vegan and gluten-free

✅ Packed with flavour and texture

✅ Budget-friendly and meal-prep friendly

✅ A traditional dish with a homely touch

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Ingredients You’ll Need (Serves 3–4)

Main Vegetables:

2 medium potatoes (peeled and diced)

2 medium aubergines (baingan), chopped into cubes

2 tablespoons oil (sunflower, mustard or vegetable oil)

For the Masala:

1 medium onion, finely chopped

2 medium tomatoes, finely chopped or puréed

1–2 green chillies, chopped (optional)

1 tsp ginger-garlic paste

Spices:

½ tsp cumin seeds

A pinch of asafoetida (hing) – optional

½ tsp turmeric powder

1 tsp coriander powder

½ tsp red chilli powder (adjust to taste)

½ tsp garam masala

Salt to taste

Fresh coriander leaves for garnish

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Preparation Tips Before Cooking

Wash and chop aubergines and soak in salted water for 10 minutes to remove any bitterness.

Dice potatoes into small cubes to ensure even cooking.

Keep ingredients prepped and ready – Indian cooking is fast-paced once you start tempering.

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How to Make Aloo Baingan – Step-by-Step Recipe

Step 1: Heat Oil and Temper Spices

1. Heat 2 tablespoons of oil in a heavy-bottomed pan or kadhai over medium flame.

2. Add cumin seeds and allow them to crackle.

3. Add a pinch of hing (optional) for digestive benefits.

4. Add green chillies and sauté for 30 seconds.

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Step 2: Add Onion and Ginger-Garlic Paste

1. Add chopped onions and cook until soft and golden brown.

2. Stir in the ginger-garlic paste and sauté for 1 minute until fragrant.

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Step 3: Add Tomatoes and Spices

1. Add chopped tomatoes or tomato purée.

2. Mix well and cook for 3–5 minutes until the tomatoes soften and the oil begins to separate.

3. Add turmeric powder, red chilli powder, coriander powder, and salt. Mix and cook for 1 minute.

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Step 4: Add Potatoes and Cook

1. Add diced potatoes to the masala and stir to coat them evenly.

2. Add 2–3 tablespoons of water, cover the pan with a lid, and let the potatoes cook for 6–8 minutes on low to medium heat.

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Step 5: Add Aubergines

1. Once potatoes are halfway cooked, add the chopped aubergines.

2. Mix gently to avoid breaking the vegetables.

3. Cover again and cook for 10–12 minutes, stirring occasionally until both vegetables are tender and fully cooked.

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Step 6: Finish and Garnish

1. Once done, uncover and cook on high for 2–3 minutes to evaporate excess moisture if needed.

2. Add garam masala and mix gently.

3. Garnish with freshly chopped coriander leaves.

4. Serve hot.

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Serving Suggestions

Pair with roti, chapati, or paratha for a classic Indian meal.

Serve with steamed basmati rice and a side of dal for a complete thali.

Add curd or raita for a cooling balance.

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Tips for Perfect Aloo Baingan

Choose firm aubergines – avoid overripe or spongy ones.

Soaking aubergines in salt water helps prevent bitterness and discolouration.

Don’t overcook aubergines – they can become mushy if left too long.

Use mustard oil for a Punjabi touch or ghee for richness.

You can also roast the aubergines separately for extra flavour and texture.

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Variations You Can Try

1. Dry Aloo Baingan – Skip tomatoes and cook with just spices for a drier sabzi.

2. Aloo Baingan Curry – Add ½ cup water and simmer for a thinner gravy.

3. South Indian Style – Temper with curry leaves, mustard seeds, and add coconut.

4. With Peas – Add green peas for added texture and protein.

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Health Benefits of Aloo Baingan

Aubergines are low in calories and rich in antioxidants.

Potatoes provide energy, fibre, and vitamin B6.

This dish is vegan, gluten-free, and suitable for most diets.

Minimal oil makes it a healthy and light everyday option.

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Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat gently on the hob or in the microwave with a splash of water if needed.

Not suitable for freezing – aubergines tend to become mushy when thawed.

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Nutritional Information (Per Serving – Approximate)

> Varies depending on oil used and portion size.

Calories: 190–220 kcal

Carbohydrates: 24g

Protein: 3g

Fat: 10g

Fibre: 6g

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Frequently Asked Questions (FAQs)

Q1: Can I make aloo baingan without onions and garlic?

Yes. Simply skip onions and garlic, and rely on tomatoes, ginger, and dry spices for a no-onion-garlic version.

Q2: Can I use baby aubergines?

Absolutely. Baby aubergines work well in this recipe and hold shape better.

Q3: Is aloo baingan spicy?

This dish is mildly spiced. Adjust the chilli according to your preference.

Q4: Can I cook this in a pressure cooker?

You can sauté the masala in the cooker, add the vegetables, and cook on low pressure for 1 whistle. Quick and easy!

Q5: What oil is best for this recipe?

Use mustard oil for authentic Indian flavour. Sunflower or vegetable oil works too. For a richer taste, a bit of ghee can be added at the end.

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Conclusion

Aloo Baingan is a comforting, flavour-packed dish that celebrates simple ingredients and traditional Indian cooking. It’s perfect for everyday meals, quick to prepare, and endlessly customisable. Whether you're a beginner in Indian cooking or looking for a nostalgic taste of home, this recipe will hit the spot.

Give this easy recipe a try and bring the warm, spiced aromas of the Indian kitchen straight to your table.

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Learn how to make traditional aloo baingan 

– a flavourful Indian potato and aubergine curry. Step-by-step recipe using British English. Vegan, gluten-free, and ideal with roti or rice.

--- write ✍️ by foodie Parmod.