Aloo Baingan masala is an Indian vegan curry recipe made with eggplant and potatoes. Make it in 30 minutes and pair this eggplant curry as a side dish with any Indian breads.
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King of vegetables
Eggplant also known aubergines, or brinjal has many Indian names too. It's called Baingan in Hindi, Vangi in Marathi, Kathrikai in Tamil and Brinjal. It's known as the king of vegetables because its top part resembles a crown.
It is a high-fiber, low-calorie vegetable that's also rich in nutrients. Although many like it, I am one of those who disliked eggplants when I was growing up.
They have a strong distinct flavor. Over the years, I have grown comfortable with eggplants. I have made and liked a few recipes with it.
Bharli Vangi is one such vegan eggplant curry recipe. Aloo Baingan masala comes a close second! Moroccan Zaalouk is another classic side dish that I make with eggplant.
Aloo means potato and baingan means eggplant in Hindi. It has a semi-gravy consistency and is commonly prepared in the north Indian and Maharashtrian cuisine.
This popular vegan Indian eggplant curry recipe has many different variations because of the spices used and they all taste great because potatoes and brinjals make a great combo.
The recipe I am sharing today is more Maharashtrian style because it calls for a specific spice blend used in this cuisine called goda masala.
Read notes below to make this vegan eggplant curry recipe North Indian style.
Why make this
- Naturally vegan
- Great way to include eggplants to your weekly diet
- Simple, easy and quick to make
- Made with basic ingredients
- Can be made under 30 minutes
- Nourishing and flavorful
Ingredients needed 🧾
Eggplants - Use fresh tender small/baby eggplants (green or purple colored) that are normally used in Indian cooking.
You can also use the large eggplants that's available in the US. That is what I have used in this recipe of Aloo Baingan.
Potatoes - Gold, red, Russet, Yukon potatoes can be used. It helps if its not too starchy. They bring in a lot of flavor and volume to the dish. Cooking time will vary depending upon which potatoes you use.
Goda masala - This is a special spice blend that's normally used in Maharashtrian cooking. I have used this spice blend in these Tendli Bhaat, Bharli Vangi and Matki Usal.
Peanuts - I use roasted and unsalted peanuts in this potato curry. I also like to keep a small batch of crushed peanuts handy to be used in such recipes.
Spices and herbs - Garlic, curry leaves, mustard seeds, cumin seeds, asafoetida, turmeric and cilantro are the other basic ingredients needed in this eggplant side dish.
How to make it 🔪
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- Wash and peel the potatoes. Then cut them lengthwise. Similarly cut the eggplants lengthwise (do not peel) and thick. This prevents them from becoming mushy when cooked. Chef Tip - Soak both these chopped veggies in salt water. This will prevent them from turning black (oxidization) and it also helps remove the bitterness (if any) from the eggplants.
- Heat oil in a Kadai. Temper mustard seeds, and cumin seeds. Then add asafoetida, curry leaves, and turmeric powder.
- Add minced garlic and fry till they turn light golden.
- Now add the potatoes along with salt. Cover and cook for 2-3 minutes till the potatoes are almost halfway done. Chef Tip - Keep stirring regularly to prevent them from sticking to the bottom of the pan.
- Now add the eggplants.
- Also, add the goda masala and peanuts powder.
- Add water to get the desired consistency. Cover and let it cook for 12-14 minutes on low to medium flame. Keep stirring at intervals.
- Once the potatoes and eggplants are done, garnish with cilantro. It may appear a bit watery but its fine. It will thicken up as it cools due to the peanuts. Chef Tip - You can also garnish it with lemon juice.
Serving suggestions 🍽
Serve Aloo Baingan masala with any flatbread like roti, chapati, naan, Kulcha, paratha, puri, crepes, bhakhri or even regular bread.
You can also serve it with Indian dal, raita and rice. It even tastes good with Masala Khichdi. Cauliflower rice or cooked alternate grains like quinoa can also be served with it.
Serve it as a weekday meal or make it on weekends. This vegan eggplant curry recipe is perfect for lunchbox too. Aloo Baingan masala can also be served on special occasions and/or family brunches.
Top recipe tips 💭
You need to half cook the potatoes before adding the eggplants because they take longer to cook. To make a dry version, just add ½ cup of water.
If you want to give this eggplant curry a semi-gravy consistency to serve as a side dish with flatbreads, then this much water should be enough. But if you plan to serve it with rice, add half a cup more water.
To give this baingan masala a different flavor, you can also fry the potatoes first and then add to the dish. Instead of potatoes you can also use sweet potatoes.
You can make the same recipe using cauliflower, soya chunks, sweet potatoes, zucchini, okra, or squash.
Recipe FAQs 📖
Use small/baby eggplants (green or purple colored) that are normally used in Indian cooking. You can also use the large eggplants that's available in the US.
If you are in India, do not use the baingan that we normally use to make Bharta. It will become mushy when cooked.
It's important to cut both potatoes and eggplants uniformly. They need to be cut lengthwise and thick. That will ensure even cooking.
If cut too small or thin, there are chances of them getting mushy and overcooked.
Add the potatoes first to the pan and only when they are half done, add the eggplants.
You can find goda masala in any Indian grocery store or even on Amazon. You can also easily make it at home.
If the goda masala you use is not spicy enough then add a teaspoon of chilly powder or 2-3 minced green chillies with it.
If you don't find or have goda masala, you can use garam masala and amchur powder. However, the flavors will vary. You may also use Vangi bath powder.
You can skip adding them but the flavor will alter. You can also try adding toasted and crushed pumpkin or sunflower seeds to this baingan masala if you want.
You can make this eggplant curry ahead of time and store in the fridge. It stays well for 4-5 days. It also freezes well for 2-3 months.
Thaw it overnight in the fridge and then reheat it on the stovetop. You may need to adjust the consistency by adding water. Don't forget to season it accordingly.
Yes, you can. Add all the ingredients one after the other in saute mode. Saute the veggies for 1-2 minutes. Then add the water. Deglaze the pot and close the lid.
Cook in manual/pressure mode for 3 minutes. Do a quick manual release. Open the lid and add the garnish. In case you get a burn notice, add ¼ cup of water and give it a stir.
If you don't have an Instant Pot or want to use the regular pressure cooker. Cook it for 2 whistles. Let the pressure release naturally.
Instead of adding goda masala, add a teaspoon each of coriander powder, cumin powder, garam masala, chilly powder and ½ a teaspoon of turmeric powder.
At the time of garnish, crush a tablespoon of Kasoori methi and add. Also, use mustard oil if possible when cooking.
Some also like to add 1-2 tomatoes or a cup of tomato puree after the potatoes are cooked. The onion-tomato gravy gives this eggplant side dish a nice flavor.
Popular potato curries
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Recipe 📖
Aloo Baingan
Equipment
Ingredients
- 1 big eggplant or 5-6 small eggplants
- 2 potatoes
- 2 tablespoon oil
- 3 cloves garlic
- 5-6 curry leaves
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida
- 1 teaspoon turmeric
- 2 tablespoon goda masala
- 2 tablespoon cilantro
- ⅓ cup crushed peanuts
- 1 cup water
Instructions
- Wash and peel the potatoes. Then cut them lengthwise. Similarly cut the eggplants lengthwise (do not peel) and thick. This prevents them from becoming mushy when cooked.
- Soak both these chopped veggies in salt water. This will prevent them from turning black (oxidization) and it also helps remove the bitterness (if any) from the eggplants.
- Heat oil in a Kadai. Temper mustard seeds, and cumin seeds. Then add asafoetida, curry leaves, and turmeric powder.
- Add minced garlic and fry till they turn light golden.
- Now add the potatoes along with salt. Cover and cook for 2-3 minutes till the potatoes are almost halfway done. Keep stirring regularly to prevent them from sticking to the bottom of the pan.
- Now add the eggplants.Also, add the goda masala and peanuts powder.
- Add water to get the desired consistency. Cover and let it cook for 12-14 minutes on low to medium flame. Keep stirring at intervals.
- Once the potatoes and eggplants are done, garnish with cilantro. It may appear a bit watery but its fine. It will thicken up as it cools due to the peanuts. You can also garnish it with lemon juice.
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