Ingredients for Aloo Bengun
- 2 medium eggplants
- 500g potatoes
- 1 large onion
- 1 inch ginger
- 2 cloves garlic
- 2 tbsp curry powder
- 1 tsp cumin powder
- 1/2 tsp red chili powder
- 1/2 tsp turmeric
- 1/4 cup fresh coriander leaves, chopped
- 2 tbsp vegetable oil
- 1 tsp salt
- 1L water
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How to Make Aloo Bengun
- Boil 500g potatoes, peeled and cubed, with 1L water, 1 tsp salt, and ½ tsp turmeric for 10-15 minutes until almost tender. Drain and set aside.
- Heat 2 tbsp vegetable oil in a large pan or pot over medium heat. Add 1 large onion, finely chopped, and sauté until translucent (about 5 minutes).
- Stir in 2 tbsp curry powder, 1 tsp cumin powder, 2 cloves garlic (minced), and 1 inch ginger (grated). Sauté for 2 minutes until fragrant.
- Add 2 medium eggplants, chopped into 1-inch cubes, to the pan.
- Simmer uncovered on medium heat for 20-30 minutes, or until the eggplant is tender. Add the cooked potatoes during the last 5 minutes of cooking. Stir well to combine and allow to simmer for the remaining time.
- Once cooked, carefully remove as much excess oil as possible. Garnish with fresh coriander leaves (chopped) before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
18g
Fat
36g
Carbs
9g
