Saunf Wale Aloo Baingan Recipe – Fennel Spiced Potato and Eggplant
Aromatic, warm, and rich in flavor, Saunf Wale Aloo Baingan is an Indian-style stir-fry dish that brings together the earthy taste of potatoes (aloo) and eggplant (baingan) with the distinctive fragrance of fennel (saunf) and coriander (dhania). This dish is simple yet packed with spices, making it the perfect vegetarian meal for lunch or dinner. When served with chapati (roti) and dal tadka, it forms a wholesome, satisfying meal that is sure to delight your taste buds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1 cup (cut into cubes) |
| Potatoes (Aloo) | 1/2 cup (boiled and cubed) |
| Onion | 1, sliced |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Ginger Garlic Paste | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Sunflower Oil | 2 teaspoons |
| Fresh Coriander (Dhania) Leaves | A few sprigs for garnish |
| Salt | To taste |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Fennel Seeds (Saunf) | 1 tablespoon |
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Total Time: 30 Minutes
Servings: 2
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Instructions:
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Heat the Oil: Begin by heating a wok or a deep pan over medium heat. Add the sunflower oil and let it warm up.
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Temper the Spices: Add cumin seeds (jeera) to the hot oil and allow them to fry for a few seconds, releasing their aromatic flavor.
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Sauté the Onion: Add the sliced onion to the pan. Stir-fry until the onions become translucent and soft, about 3-4 minutes.
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Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and sauté for another 2 minutes. This will help release the fragrant, savory aroma of the paste.
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Cook the Brinjal: Add the cubed brinjal (eggplant) to the wok. Stir them occasionally and cook until they start to soften, about 5-6 minutes.
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Add Potatoes: Once the brinjal is half-cooked, add the boiled and cubed potatoes (aloo) to the wok. Stir the ingredients together and let them cook for another 2-3 minutes, allowing the flavors to blend.
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Spice it Up: Sprinkle the red chili powder, turmeric powder, and salt over the vegetables. Stir everything together, ensuring the spices coat the brinjal and potatoes evenly. Cover the pan with a lid and let it cook for 5-7 minutes, allowing the vegetables to soften completely.
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Prepare the Fennel-Coriander Powder: While the vegetables are cooking, heat a small pan over low heat. Add the coriander seeds and fennel seeds to the pan. Dry roast them until aromatic, which should take about 2-3 minutes. Let the seeds cool slightly, then grind them into a coarse powder using a mixer or mortar and pestle.
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Combine and Stir: Once the vegetables are cooked and tender, open the lid and sprinkle the freshly ground fennel-coriander powder over the mixture. Stir well to ensure the powder is incorporated into the vegetables.
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Garnish and Serve: Garnish with fresh coriander leaves (dhania) for a burst of color and freshness. Serve hot with chapati (roti) or dal tadka for a complete meal.
Tips for the Perfect Saunf Wale Aloo Baingan:
- For Extra Flavor: You can add a pinch of garam masala or amchur (dried mango powder) at the end to enhance the flavor.
- Texture: Adjust the cooking time based on your preference for the texture of the vegetables. If you like your brinjal softer, let it cook a bit longer.
- Variations: You can also add a touch of yogurt or cream to make the dish creamier, but traditionally, it’s a dry preparation.
This Saunf Wale Aloo Baingan is an excellent dish that’s rich in spices, flavors, and textures. It offers a healthy, vegetarian alternative to traditional curries, making it perfect for those seeking a lighter, yet satisfying meal. With the distinctive taste of fennel seeds, this dish is sure to become a new favorite at your dinner table. Enjoy the fusion of flavors, and relish it with your loved ones!
