Ingredients for Aloo Baigain Potato And Eggplant Aubergine
- 1 lb potatoes
- 1 lb baby eggplants
- 1 teaspoon red chili powder (or to taste)
- ½ teaspoon cumin seeds
- Coriander Powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
- 2 cloves minced garlic
- ½ teaspoon mustard seeds
- 1½ tablespoons vegetable oil
- 1 teaspoon ginger paste
- ½ teaspoon garam masala
- 1 cup water
- fresh cilantro (optional, for garnish)
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How to Make Aloo Baigain Potato And Eggplant Aubergine
- Wash and chop 1 lb potatoes and 1 lb baby eggplants into ½-inch cubes.
- Heat 1 tablespoon of vegetable oil in a large frying pan or skillet over medium heat.
- Add ½ teaspoon cumin seeds and ½ teaspoon mustard seeds. Cook until the mustard seeds begin to pop (about 30 seconds).
- Add the chopped potatoes and eggplants to the pan. Sauté for 2-3 minutes, stirring frequently, until lightly browned.
- 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.
- Pour in 1 cup of water, add 1 teaspoon salt (or to taste).
- 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.
- Garnish with fresh cilantro (optional) before serving with basmati rice or pulao.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
68g
Fat
1g
Carbs
19g
