Aloo Baingan ki sabzi

16 Sep Aloo Baingan ki sabzi

Last Updated on September 16, 2023 by blessmyfoodbypayal

Aloo Baingan ki sabzi with step wise pictorial and video method.

Aloo Baingan is a flavorful Journey into Indian cuisine wherein potatoes (aloo) and eggplants (baingan) are bring together alongwith other aromatic spices resulting in a dish that is both hearty and aromatic.

Often served as a part of daily meals, aloo Baingan ki sabji has captivated many hearts by holding a special place therein. It typifies the ease of home-cooked food and the love shared in Indian households.

The term “sabzi” is a Hindi word which means a vegetable dish and Aloo Baingan ki Sabzi embarks the essence of vegetarian cuisine. This simple yet intense dish witnesses a culinary artistry that can be achieved with just a handful of ingredients available in every Indian kitchen.

The core elements of Aloo Baingan are the potatoes and eggplants, which together bring unique qualities to the dish. Potatoes, which are also called as the king of vegetables and a staple in Indian kitchens, are known for their ability to absorb the flavors of those spices with which they are cooked.

Smokey and slightly bitter notes of eggplants, on the other hand, has the unique ability to soak up seasonings like a sponge.

So when the potatoes and eggplants are assembled together, a dish par excellent is created which is full of flavors and textures.

For making this vegetable, Ppotatoes are peeled and cut into size in which you are are cutting the eggplant, be it diced or sliced into rounds. The benefit of cutting both the ingredients into same shape and size is that they take almost the similar time in cooking.

Spices play an important role in the creation of this dish. Turmeric, cumin, coriander and red chili powder are often used to infuse the sabzi with warmth, earthiness, and complexity, ensuring that every bite is a journey through a tantalizing maze of tastes.

Red chilli powder usually comes in two flavours. One is spicy which gives heat to the dish whereas the another one is kashmiri red chilli powder, which is not spicy but gives a vibrant red colour to the sabzi.

The dish may also incorporate a blend of whole spices like cumin seeds, asafoetida and green chilli providing an aromatic and robust profile.

If you go by the ingredients used in making aloo baingan ki sabji, you may find them very basic and regular but once they collide with each other, will be transformed into a dish of extraordinary depth and flavor.

One of the most bewitching features of Aloo Baingan is its adaptability across the vast sweep of India. This dish undergoes regional variations that reflect the diverse cultural influences and locally available ingredients.

In North India, Aloo Baingan are prepared with a onion and tomato-based gravy, while in the South, it might feature coconut milk for a creamy twist. Each regional adaptation bestows its unique character to the dish, showcasing the incredible diversity of Indian cuisine.

Aloo Baingan ki Sabzi is more than just a meal; it’s a celebration of the rich arras of Indian cuisine. Whether served with piping hot rotis or plain steamed rice, it never fails to delight the senses.

STEP WISE PICTORIAL RECIPE OF ALOO BAINGAN KI SABZI

1. Firstly cut the brinjal lengthwise or the way you like.

2. If the length of each slice is too much, you can cut into halves.

3. Put the brinjal into water to prevent them from turning black.

4. Also peel and cut the potatoes into the same length in which brinjal were cut.

5. Put the potatoes as well in water to prevent them from turning dark. Keep aside.

6. Heat 4-5 tbsp of mustard oil in a pan.

7. Add potatoes.

8. Shallow fry them till they attain the begin to turn brown.

9. Bring them out.

10. Likewise shallow fry brinjal for 2-3 minutes.

11. Take the brinjals out and keep aside.

12. Add 1 tsp cumin seeds in oil.

13. Also add 2 green chilies and 1 tbsp ginger garlic paste. Saute for couple of seconds.

14. Add 2 chopped onions.

15. Saute till onion turns slightly brown.

16. Add 3 chopped tomatoes and salt to taste. Salt helps tomatoes to cook faster. Mix.

17. Put a lid and let the tomatoes cook on low heat.

18. Cook tomatoes until they releases oil and begin to leave the sides of the pan.

19. Add 1 tbsp coriander powder, red chilli powder to taste and 1/4 tsp turmeric powder. Mix.

20. Add shallow fried potatoes and brinjal.

21. Give them a good mix and add 1/2 cup water.

22. Put a lid and cook on low heat for 10 minutes or until potatoes turn soft enough to eat.

23. Lastly add 1 tsp of garam masala and mix.

Aloo Baingan ki sabzi is ready. Serve hot after garnishing with fresh coriander leaves.

ALSO SEE

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• Carrots and peas sabzi
• Aloo Gobi dhaba style
• Muli ki sabzi recipe
• Bhindi do pyaza recipe
• mushroom do pyaza restaurant style
• Mix veg recipe restaurant Style

ALOO BAINGAN KI SABZI – RECIPE CARD

Aloo Baingan ki sabzi

blessmyfoodbypayal

Aloo Baingan ki sabzi is a flavorful Journey into Indian cuisine wherein potatoes (aloo) and eggplants (baingan) are bring together alongwith other aromatic spices resulting in a dish that is both hearty and aromatic.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Ingredients

  

• 500 gram baingan/brinjal/eggplant
• 3 potatoes
• 2 big onions (chopped)
• 3 tomatoes (roughly chopped)
• 1 tbsp ginger garlic paste
• Pinch of hing/Asafoetida
• 1 tsp cumin seeds
• 2 green chilies
• Red chilli powder to taste
• 1/4 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp Garam or Thanda Masala
• Salt to taste
• 4-5 tbsp oil
• 1/2 cup water
• Coriander leaves for garnish

Instructions

 

• Firstly cut the brinjal lengthwise or the way you like.
• If the length of each slice is too much, you can cut into halves.
• Put the brinjal into water to prevent them from turning black.
• Also peel and cut the potatoes into the same length in which brinjal were cut.
• Put the potatoes as well in water to prevent them from turning dark. Keep aside.
• Heat 4-5 tbsp of mustard oil in a pan.
• Add potatoes.
• Shallow fry them till they attain the begin to turn brown.
• Bring them out.
• Likewise shallow fry brinjal for 2-3 minutes.
• Take the brinjals out and keep aside.
• Add 1 tsp cumin seeds in oil.
• Also add 2 green chilies and 1 tbsp ginger garlic paste. Saute for couple of seconds.
• Add 2 chopped onions.
• Saute till onion turns slightly brown.
• Add 3 chopped tomatoes and salt to taste. Salt helps tomatoes to cook faster. Mix
• Put a lid and let the tomatoes cook on low heat.
• Cook tomatoes until they releases oil and begin to leave the sides of the pan.
• Add 1 tbsp coriander powder, red chilli powder to taste and 1/4 tsp turmeric powder. Mix.
• Add shallow fried potatoes and brinjal.
• Give them a good mix and add 1/2 cup water.
• Put a lid and cook on low heat for 10 minutes or until potatoes turn soft enough to eat.
• Lastly add 1 tsp of garam masala and mix.
• Aloo Baingan ki sabzi is ready. Serve hot after garnishing with fresh coriander leaves.

Keyword aloo baingan, aloo baingan ki sabji