Ingredients for Aloo Baingan Sabzi
- Eggplants
- Potatoes
- Tomatoes
- Ginger Paste
- 2 cloves garlic, minced
- Cumin Seed
- Turmeric Powder
- Red Chili Powder
- Ground Coriander
- Garam Masala
- Salt
- Coriander Leaves
- Cooking Oil
How to Make 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.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
45g
Fat
5g
Carbs
14g
