Alu Brinjal Simple Indian Dish Recipes

ALOO BAINGAN RECIPE | POTATO EGGPLANT SABZI

Steps:

• Peel and slice potatoes lengthwise to ½ inch thickness and keep them immersed in a bowl of water until used.
• Add ¼ teaspoon salt to a large bowl of water. Rinse and slice eggplants lengthwise to 1 inch thickness and add them to the salted water.
• Pour oil to a hot pan and add cumin seeds. When they sizzle add onions and saute them until lightly golden. Don't brown them. (To make this in the Instant Pot Check the instructions above the recipe card)
• Add ginger garlic paste and saute just for 30 to 40 seconds, do not brown it.
• Remove the sliced potatoes from the water and add them to the pan. Stir fry for 2 to 3 minutes until they look slightly transparent.
• Lower the heat and cook them covered until half cooked. They are slightly tender but still undercooked at this stage.
• Then remove the eggplants and add them to the pan. Stir fry for 2 to 3 minutes until the skin of eggplants discolor.
• Cover and cook on a low heat until potatoes are completely cooked and fork tender, but not mushy. While you cook keep checking in between and give a stir to ensure the veggies are not burnt.
• Once the potatoes and eggplants are tender and fully cooked, sprinkle salt, turmeric, red chilli powder, garam masala and coriander powder. Gently mix and stir fry for 1 to 2 minutes.
• Turn the flame to medium, pour the tomato puree and mix well. Fry the aloo baingan until all of the raw smell from tomatoes vanishes. By then the masala also turns thick and clings on to the veggies.
• Pour ¼ cup water to make a semi dry aloo baingan. For a gravy version, pour 1 to 1¼ cup hot boiling water and mix. Taste test and add more salt if required. Simmer for a few minutes without covering until the curry thickens.
• Turn off the heat and garnish with coriander leaves.

ALOO BAINGAN RECIPE CURRIED POTATO EGGPLANT

Steps:

• Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and cook them until cumin seeds change color and get fragrant. A few seconds or a minute depending on how hot the plan and oil are.
• Add curry leaves carefully. Add garlic ginger and chili and cook for a minute or until the garlic is golden.
• Add the coriander powder and turmeric and mix in. Add potatoes and eggplants and mix in.
• Add the tomatoes, salt and water and mix in. Cover and cook for 15 minutes. Stir, reduce heat to medium-low and continue to cook until the eggplants and potatoes are tender to preference. about 15 minutes. Taste and adjust salt and spice and mix in.
• Garnish with a good sprinkle of cayenne or garam masala or both, and cilantro and serve.

ALOO BAINGAN RECIPE | ALOO BAIGAN KI SABJI | POTATO BRINJAL CURRY

Steps:

• firstly, in a large kadai heat 2 tbsp oil and saute spices.
• now add 1 onion and saute until they turn golden brown.
• further, add spice powder and saute on low flame.
• add 4 potato, ½ tsp salt and saute on a low flame.
• add 2 tbsp water, cover and cook until the aloo is almost cooked.
• now add 1 tomato and saute for a minute.
• further, add 400 grams brinjal, ¼ tsp salt and mix gently until the spices are combined well.
• cover and cook or until brinjal is cooked well.
• finally, add coriander and enjoy aloo baingan recipe with roti.

INSTANT POT ALOO BAINGAN MASALA | POTATO EGGPLANT CURRY

Steps:

• Firstly, peel the potato skin and cut it into 1-inch pieces. Also cut Eggplant (baingan) into large pieces, 1 to 1.5 inches. If you finely chop them, eggplants will all turn mushy.
• Press SAUTE mode on Instant Pot. Add oil to the POT. Once hot, add cumin seeds, let them splutter.Then add minced ginger, garlic, and green chili. Saute for 30 secs.
• Add chopped onion and saute till onions turn light brown in color.
• Next add tomatoes, all the dry spices like turmeric powder, red chili powder, coriander powder, garam masala, and cook for 2 more minutes till tomatoes turn soft.
• Then add potato, eggplant pieces, water, salt and mix well. Make sure to scrape (deglaze) any spice if sticking to the pot.
• Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 3 minutes.
• When the instant pot beeps, do a QUICK RELEASE (QR) by moving the valve from sealing to venting position.
• Remove lid away from you, squeeze in some lemon juice and garnish with cilantro (coriander leaves), and Mix well.
• Aloo Baingan Masala is ready, serve with hot with chapatis, roti & parathas.
• Follow the process mentioned above until step 5.Cover pan/Kadai with a lid and cook till potato and eggplant get soft. Do stir once or twice in between.
• Once potato and eggplant are cooked, squeeze in some lemon juice & garnish with cilantro. All the other steps remain the same. Note: eggplant cooks faster than potato. Serve aloo baingan masala with roti or parathas.

ALU BRINJAL: SIMPLE INDIAN DISH

Steps:

• *Garlic Cayenne paste: 4 cloves of garlic pulverized, 1 teaspoon cayenne pepper (more if you want), 1 teaspoon ground cumin mashed into the garlic. It helps to put a little sea or kosher salt in to act as an abrasive.
• Heat oil over medium in large saucepan, add mustard seeds. Once seeds begin to pop, add potato and eggplant and stir-fry for a few minutes (if the start sticking a lot, add a little more oil).
• Add the dry spices and salt and continue stir-frying for a few minutes until all spices are well blended; mix in garlic paste, breaking up any lumps.
• Add 3/4 cup water (you may need more, maybe not; 3/4 cup is a good starting point), lower heat and cover pan.
• Cook about 15 minutes or until the eggplant and potatoes are soft. If the sauce begins to dry up add a little more water.
• Add tomato and cook two or three more minutes.
• Garnish with chopped cilantro if you wish.

BAINGAN ALOO(SPICED EGGPLANT POTATO INDIAN RECIPE)

Steps:

• In a large pan, heat oil on medium heat for 2 minutes.
• Add in the mustard seeds and let them splutter.
• Add in the curry leaves and hing and give it a mix
• Add in the coriander seeds, cumin powder, ginger, garlic and chili and cook for 2 minutes
• Add in the potatoes and turmeric and mix well to coat. Cook for 2-3 minutes
• Add in the eggplants, tomato and salt and mix well to coat with all the spices.
• Cover and cook on low heat for 15-20 minutes stirring occasionally. I like my eggplants well cooked so i cook the dish for a few minutes longer. My mom likes hers just about done and not very mashed, so she cooks on low heat and doesnt stir it much.
• Serve hot garnished with freshly chopped cilantro leaves, with Rotis or Naan and a side dish of Daal(lentil curry)

ALOO BAINGAN (INDIAN-STYLE POTATO & EGGPLANT STIR-FRY)

Steps:

• Heat oil in a deep non-stick pan and in cumin seeds. Once it starts to sizzle, add in ginger, garlic and onions. Fry till the onions become tender and start to lightly brown along the edges.
• Stir in spices, salt and tomato paste to mix well.
• Add in potatoes and stir-fry for 4-5 minutes till they begin to soften. If the potatoes and spices start to stick to the pan, then add in a splash of water to prevent it from burning.
• Once the potatoes are partially cooked, add in the eggplant and tomatoes, and give it all a good mix to coat well with the spices. Cover and cook for another 4-5 minutes till the potatoes and eggplant are completely cooked through.
• Garnish with fresh cilantro and serve warm.

ALOO BAINGAN - EGGPLANT AND POTATO CURRY

Steps:

• Slice off the stem of the eggplant. Then continue to slice the eggplant widthwise into 3/4 inch-thick rounds. Dice the rounds into 1-inch cubes.
• Place a large, nonstick skillet over medium-high heat. Add ¼ cup oil to lightly coat the bottom of the skillet. Add the eggplant in a single layer (you may need to do this in 2 batches) and pan-fry for 3 minutes, until golden brown. Then flip the pieces and pan-fry for another 2-3 minutes. Add oil as needed and distribute as needed because the eggplant has a tendency to absorb oil. Remove onto a plate and set aside. (See Note 1)
• Heat oil in a heavy bottomed pan over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 tbsp of water.
• Once the water dries up, add the garlic and ginger and sauté for another minute, until the raw smell disappears and the onions deepen in color. Add the tomatoes, green chili pepper, all spice powders (except garam masala), and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 minutes). If needed, add 2 tbsp of water to deglaze the pan and help the tomatoes disintegrate into the masala.
• Once the oil has separated from the curry base/masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.
• Turn the heat down to low-medium, cover, and cook for 10 minutes. Stir in the pan-fried eggplant (See Note 2) and cook for another 15-17 minutes, stirring occasionally. If it's sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant should get mushy and the potato should be very tender.
• If needed, raise the heat and sauté for 2-3 minutes, until the oil starts to separate again and most of the eggplant has disintegrated into the masala.
• Adjust salt and seasoning if needed. Turn off the heat and sprinkle in cilantro, garam masala or chaat masala (if using), and lemon juice. Serve hot with roti, naan, or any type of bread.