Aloo Baigan

I know I know… Not everyone is a fan of Baigan. But once in a while we should give it a try. It has a twist which you might like. Hope you enjoy it.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 Mins, Cooking – 20, Total – 30 Mins

Servings: 2-3


  1. Baigan (Eggplant) – 1 medium (peeled and cut into cubes, you can even keep the peel if you like)
  2. Potato – 2 medium (peeled and cut into cubes)
  3. Onion – 1 medium (finely chopped)
  4. Tomato – 1 medium (finely chopped)
  5. Green chilli – 1 (finely chopped)
  6. Cumin seeds – 1 tsp
  7. Coriander powder – 1 tsp
  8. Red Chilli powder – 1/2 tsp
  9. Turmeric powder – 1/3 tsp
  10. Garam Masala powder – 1/2 tsp
  11. Chana Masala powder – 1 tsp (this is the twist)
  12. Asafoetida (Hing) – 1/6 tsp
  13. Coriander leaves – for garnishing
  14. Olive oil – 2 tbsp (you can choose refined oil as well)
  15. Water – 1/2 cup
  16. Salt to taste

PS: 1 Cup = 250 ML

How to make Aloo baigan:

  1. Heat oil in a pressure cooker. Turn the flame to medium
  2. Add cumin seeds and let it splutter. Add asafoetida
  3. Add onions and saute till they are golden brown
  4. Add tomatoes and green chillies
  5. Add spices – coriander powder, red chilli powder, turmeric powder and chana masala powder. Cook till oil starts to separate
  6. Add baigan, potatoes, salt and water. Mix well
  7. Close the lid and turn the flame to high. Let the first whistle blow then turn the flame to low-medium
  8. Let 2-3 more whistles blow and then turn off the flame
  9. Do not release the pressure
  10. Once the pressure has settled open the lid. Add garam masala powder and mix well (so that the pieces of baigan are mashed)
  11. Your Aloo Baigan is ready. Garnish with coriander leaves and serve hot with phuklas.

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