Aloo Baigan Ki Sabji

Potato and Eggplant works together effortlessly in various different recipes. This Aloo Baigan Ki Sabji is a great weeknight vegetarian side dish that comes together in less than 30 minutes. This Aloo Baigan Dish is so good with roti or paratha!

Aloo is Potato and Baigan is Eggplant/ Aubergine, Aloo Baigan Ki Sabji is North Indian side dish. You can make it rasedar sabji which means add more gravy, or keep it sukhi sabji like how I shared here.

Both the dish has it own version and both tastes great with either roti or paratha.

The dish is plant based and has no gluten. My Bong taste bud loves this sabji with rice, which makes it a gluten free meal.

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Ingredients you need for Aloo Baigan Ki Sabji

Potatoes – I used russet potatoes, but any variety should work in this dish. Cooking time will definitely depend on the variety you used. Slice the potato in wedges and sprinkle some salt and turmeric. It helps to season the potatoes evenly.

Eggplant – I used the globe eggplant but typically back at home, the long purple ones are used. You can use either of these.

TIP ON PREPPING EGGPLANT – We all know how eggplant works as a sponge and soaks up a lot of oil. To avoid that, layer the sliced eggplant in a colander and sprinkle salt along with turmeric. Leave aside for 15 minutes. This will season the eggplant, soften the texture, and it will not soak up a lot of oil when you are preparing the dish.

Onion – Onion is absolutely optional. The dish will taste equally good without onion.

Try this Bengali version – Aloo Begun Jhol

Tomato – Tomato with eggplant works beautifully and in this dish you need a just a small red tomato. It creates a creamy texture of the dish and adds a refreshing taste that balances beautifully with potato and eggplant.

Spices Used:

The spices are very minimal:

Cumin Seeds and Fennel Seeds

Cumin Powder, Coriander Powder and Chili Powder – The quintessential spice combo that goes in most North Indian dishes.
Garam Masala is added at the end for the finishing touch of adding warmth flavor to the dish.

Try this homemade Garam Masala Powder

You want to keep a few points in mind when you prepare this sabji.

Make sure you slice the potatoes and eggplant in similar shape and size. Cook the potatoes first before you add the eggplant, or else the eggplant will turn mushy.

This plant based side dish is not only easy and effortless to prepare, but also utterly comforting at every bite.

Aloo Baigan Ki Sabji

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

Potato and Eggplant works together effortlessly in various different recipes. This Aloo Baigan Ki Sabji is a great weeknight vegetarian side dish that comes together in less than 30 minutes. This Aloo Baigan Dish is so good with roti or paratha!

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Ingredients

• 3/4th of a large globe eggplant
• 2 medium size potatoes (about 6 oz each)
• 1 tomato (7 oz), sliced or chopped
• 1 small onion (5 oz), thinly sliced
• 2 tablespoons oil
• 1/2 teaspoon sugar
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1/4 teaspoon cumin powder
• 1/4 teaspoon coriander powder
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala powder
• salt to taste
• 1 teaspoon turmeric powder
• 1/4 cup chopped cilantro leaves

Instructions

1. Slice the Eggplant and peeled potatoes into small wedges. Place the eggplant in a colander and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon turmeric powder. Mix it around and keep aside for 15 minutes. This will soften the eggplant and avoid it from soaking too much oil when you prepare the dish.
2. Place the potatoes in a bowl and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon turmeric. Mix it around and keep aside for 15 minutes.
3. In a heavy bottom pan or skillet, pour the oil and once it heats up, add the potatoes and give it a stir. Cover the pan and let the potatoes fry for 3 minutes. Then take it off the pan.
4. To the same skillet/pan, add a little oil if it looks too dry.
5. Scatter the cumin seeds and fennel seeds, let it sizzle for a few seconds. Scatter the sliced onion, add a pinch of salt and add the sugar. Stir it around and cook for 2 minutes.
6. Scatter the eggplant and stir it around. Cover and let it cook in medium heat for 2 minutes.
7. Add the tomato, fried potatoes along with cumin powder, coriander powder and chili powder. Stir it around and cover the pan. Let it simmer in low heat for 5 minutes.
8. Add 1/4 cup water and give it a stir. Check for salt and add more if needed.
9. Sprinkle the garam masala powder, cilantro leaves and let it cook uncovered for 3 minutes.
10. Enjoy the Aloo Baigan Ki Sabji warm with rice or paratha.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 226Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 170mgCarbohydrates 38gFiber 7gSugar 9gProtein 4g

All nutrition information presented are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment.