Aloo Baigain Potato And Eggplant Aubergine Recipe

Ingredients for Aloo Baigain Potato And Eggplant Aubergine

• 1 lb potatoes, peeled and cubed
• Eggplants
• Red Chili Powder
• ½ teaspoon cumin seeds
• Coriander Powder
• Turmeric Powder
• 1 teaspoon salt (or to taste)
• 2 cloves garlic, minced
• Mustard Seeds

How to Make Aloo Baigain Potato And Eggplant Aubergine

1. Wash and chop 1 lb potatoes and 1 lb baby eggplants into ½-inch cubes.
2. Heat 1 tablespoon of vegetable oil in a large frying pan or skillet over medium heat.
3. Add ½ teaspoon cumin seeds and ½ teaspoon mustard seeds. Cook until the mustard seeds begin to pop (about 30 seconds).
4. Add the chopped potatoes and eggplants to the pan. Sauté for 2-3 minutes, stirring frequently, until lightly browned.
5. Stir in 2 cloves minced garlic, 1 teaspoon ginger paste, ½ teaspoon turmeric powder, 1 teaspoon chili powder (adjust to taste), and ½ teaspoon garam masala.
6. Pour in 1 cup of water, add 1 teaspoon salt (or to taste).
7. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender but not mushy. Stir occasionally to prevent sticking.
8. Garnish with fresh cilantro (optional) before serving with basmati rice or pulao.