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. I love to pair it with masoor dal and 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.
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.
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 optional. I like to occasionally add it at the end, and someday I skip it.
Steps to prepare
1- Marinate the eggplant with salt and turmeric. It helps to enhance the flavor of the eggplant and also releases all the water and that way you can cook this dish with less oil.
2- Fry the potatoes with salt and turmeric and cumin seeds. Fry until it's mildly golden brown.
3- Once the potatoes are almost cooked, add the eggplant and toss it around. Cook for few minutes and then take it off the pan.
4- Mix all the spice powder together. You can add little water to the spice mix or leave it dry.
5- To the pan add a bit more oil, add cumin seeds, ginger, garlic and green chili paste. Stir it around.
6- Add the sliced onion and season with salt. Then add the spice mix and cook for few minutes.
7- Add the sliced tomatoes and toss it around. Add a little sugar to balance the flavor.
8- Cook the onion and tomato until it's softened and looks jam like texture.
9- Add the fried potatoes and eggplant. Toss it around to mix everything. Be gentle so you don't make it mushy.
10- If you are adding garam masala, you can add now. End it with cilantro leaves.
PRO-TIP:
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
Kankana Saxena
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!
Slice the Eggplant and peeled potatoes into small wedges. Place the eggplant in a colander and sprinkle with ½ teaspoon salt and ½ 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.
In a heavy bottom pan or skillet, pour the oil and once it heats up, add the potatoes and give it a stir. Season with salt and turmeric. Cover the pan and let the potatoes fry for 5 minutes.
To the potatoes now add eggplant and fry uncovered for 3 minutes. Take out both the potatoes and eggplant from the pan.
Scatter the cumin seeds, let it sizzle for a few seconds and add the sliced onion, add a pinch of salt and add the sugar. Stir it around and cook for 2 minutes.
Add all the ground spices along with the tomatoes and toss it around to cook until it looks soft.
Add the fried eggplant and potatoes and toss it around for 3 minutes.
Sprinkle the garam masala powder (if using) and finish with chopped cilantro leaves.
Enjoy the Aloo Baigan Ki Sabji warm with rice or paratha.
