Zutaten für Aloo Baingan Sabzi
- 2 medium eggplants, diced
- 2 medium potatoes, diced
- 2 medium fresh tomatoes, pureed
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder, divided
- 1 teaspoon red chili powder
- 1 tablespoon ground coriander
- 1 teaspoon garam masala
- salt to taste
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons cooking oil, divided
- 1 large onion, finely chopped
- 2-3 green chilies, slit lengthwise
- 1/4 cup water or vegetable broth (optional)
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Zubereitung von Aloo Baingan Sabzi
- Preheat oven to 400°F (200°C). Toss diced eggplant and potatoes with 1 tbsp oil, salt, and half of the turmeric powder. Roast for 20-25 minutes, or until tender and slightly browned.
- While vegetables are roasting, heat remaining oil in a large pan or pot over medium heat. Add onions and sauté until golden brown.
- Add ginger and garlic, sauté for 30 seconds until fragrant.
- Stir in green chilies and remaining spices (turmeric, cumin, coriander, chili powder, garam masala). Sauté for another minute until fragrant.
- Add tomato puree and cook for 5-7 minutes, or until oil starts to separate from the mixture.
- Add the roasted eggplant and potatoes to the pan. Gently mix everything together.
- Simmer for 5-10 minutes, allowing the flavors to meld. Add more salt if needed.
- Garnish with fresh cilantro and serve hot with roti, naan, or rice.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
45g
Fat
5g
Carbs
14g
