Another incredibly Indian recipe! How about Indian Potatoes with Eggplant? This Aloo Baingan recipe is vegan + gluten free + made with just a few simple ingredients! So healthy + yummy!
Tara’s Tips for Perfect Indian Potatoes with Eggplant (Aloo Baingan):
- Cut all of your eggplant + potato pieces into equal size cubes
- Use avocado oil if you have it. If you are oil-free, you can omit the oil but you will not be able to get the full flavors from the mustard seeds + cumin seeds at the start.
- We eat this dish with basmati rice or roti or bakhuri. Try one of these: Perfect Basmati Rice or Rice Flour Rotli.
- Dried red pepper powder will determine the spice. We use 2 tsp. If you are sensitive to spice, start with 1/2 tsp and adjust to taste at the end. You can find dried red pepper powder in any Indian grocery store. If you cannot find it, you can substitute a finely chopped jalapeño to taste.
- Dried methi seeds also known as fenugreek. This can be found at any Indian grocery store. If you cannot find it, this recipe will be perfectly awesome without it, simply omit it.
- I included microwaving the potatoes in the instructions. This allows for even cooking with the eggplant. If you do not use a microwave, you can simply put your potatoes into the skillet with the tomato mixture 5 minutes before adding the eggplant.
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Indian Potatoes with Eggplant (Aloo Baingan)
July 27, 2022
: 4-5
How about Indian Potatoes with Eggplant? This Aloo Baingan recipe is vegan + gluten free + so easy!
Ingredients
- 3 cups diced potatoes (Russet work best, potatoes washed peeled, diced)
- 3 cups diced eggplant (with skins)
- 2 tsp avocado oil
- 1 tsp mustard seeds
- 1 tsp dried methi (fenugreek) seeds
- 1 tsp grated fresh ginger
- 1 cup finely diced tomatoes
- 2 tsp salt
- 1-2 tsp dried red pepper powder
- 2 tsp turmeric
- 1 tsp garam masala
- 3/4 cup water
Directions
- Step 1 After dicing potatoes, place in a glass bowl and run under cool water, rinse until water runs clear.
- Step 2 Place potatoes in a single layer on a glass dish, cover and microwave for 5 minutes.
- Step 3 Heat oil in a non-stick skillet over medium heat, once hot, add mustard seeds and heat until they sizzle, add dried methi (fenugreek) seeds and ginger, give everything a gentle stir, heat for 1 minute or until ginger is fragrant.
- Step 4 Add tomatoes, turmeric, salt, red pepper powder, garam masala. Give everything a gentle stir, cover and heat for 2-3 minutes stirring intermittently. As you stir, ‘smash’ the tomatoes down with the back of a spoon until tomatoes are melted in with spices.
- Step 5 Next, gently stir in eggplant, potatoes and water. Stir until all coated in tomato mixture. Cover and cook for 10 minutes, stirring occasionally, cook until potatoes and eggplant are tender. Cook up to 5 more minutes until desired tenderness. Taste and adjust salt and spice level. Garnish with fresh chopped cilantro.
- Step 6 Enjoy!
- Step 7 Eat or serve with rice or naan, roti, or bakhuri.
- Step 8
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