Aloo Baingan Ki Sabzi (Potato and Eggplant Curry) Recipe
Introduction
Embark on a culinary journey to the heart of Indian cuisine with this delightful Aloo Baingan Ki Sabzi, a comforting and flavorful dish featuring tender potatoes and succulent eggplant, simmered to perfection in a medley of aromatic spices. Perfectly suited for a leisurely lunch, this vegetarian delight brings the warmth of traditional Gujarati flavors right to your table, and pairs beautifully with roti, rice, or even a side of Gujarati kadhi and methi thepla.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplant (Baingan), chopped | 3 cups |
| Potatoes (Aloo), peeled and chopped | 1 cup |
| Nigella seeds (Kalongi) | ½ teaspoon |
| Ginger, chopped | 1 teaspoon |
| Cumin seeds (Jeera) | ½ teaspoon |
| Tomato puree | ½ cup |
| Turmeric powder (Haldi) | ½ teaspoon |
| Asafoetida (Hing) | ½ teaspoon |
| Red chili powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Garam masala powder | ½ teaspoon |
| Sugar | ½ teaspoon |
| Fresh coriander (Dhania), chopped | 2 tablespoons |
| Oil | 2 teaspoons |
| Salt | To taste |
| Water | 2 cups |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 3g |
| Carbohydrates | 30g |
| Dietary Fiber | 6g |
| Fat | 5g |
| Saturated Fat | 1g |
| Sodium | 200mg |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Servings
- Servings: 4
Instructions
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Heat the Oil: Begin your culinary adventure by heating the oil in a kadhai (wok) over medium heat. Once hot, add the cumin seeds and nigella seeds, allowing them to sizzle for about 15 seconds until fragrant.
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Add Aromatics: Introduce the chopped ginger to the kadhai and stir-fry for a minute before adding the tomato puree. Sprinkle in the turmeric powder, asafoetida, red chili powder, and garam masala. Cook this mixture until the tomatoes soften and the oil starts to separate from the spices, approximately 5-7 minutes.
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Incorporate the Vegetables: Next, add the chopped potatoes and eggplant to the pot. Season with salt and pour in 2 cups of water. Stir well to combine all the ingredients.
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Simmer: Reduce the heat to low and cover the kadhai with a lid. Allow the vegetables to simmer until they are tender, which should take about 20-25 minutes. Stir occasionally to prevent sticking and ensure even cooking.
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Final Touches: Once the vegetables are cooked through, remove the lid and check the consistency. If the sabzi seems too watery, you can increase the heat slightly and cook uncovered for a few minutes until it thickens. Finally, sprinkle the sugar and chopped coriander over the dish, mixing gently to incorporate.
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Serve: Turn off the heat and let the flavors meld for a few minutes before serving. Aloo Baingan Ki Sabzi is best enjoyed hot, accompanied by Gujarati kadhi and methi thepla for a truly authentic experience.
Conclusion
This Aloo Baingan Ki Sabzi encapsulates the essence of Gujarati home-cooking, showcasing how simple ingredients can come together to create a dish bursting with flavor and nourishment. Whether you are preparing a special meal for family or simply indulging in a cozy lunch, this recipe will undoubtedly become a cherished addition to your culinary repertoire. Enjoy your meal, and may it bring joy to your table!
