Aloo Baigan | Potato Eggplant

Baigan (Eggplant or Brinjal) is a tricky vegetable as many often don’t like it or just like it in Baigan Bharta. This is a semi dry recipe of Aloo (potatoes) and Baigan (eggplant), and trust me it’s delicious. 

Also Try: Baigan Bharta.

Course: Main Course

Cuisine: North Indian

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

Servings: 2-3


  1. Baigan (Eggplant or Brinjal) – 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
  12. Asafoetida (Hing) – a large pinch
  13. Coriander Leaves – for garnishing
  14. Oil – 2 tbsp
  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. Add cumin seeds and asafoetida. Let splutter
  2. Add onions and saute till they are golden brown
  3. Add tomatoes, green chillies and spices – coriander powder, red chilli powder, turmeric powder and chana masala powder. Cook till oil starts to separate
  4. Add baigan, potatoes, salt and water. Mix well
  5. Close the lid and turn the flame to high. Let the first whistle blow then turn the flame to low-medium and cook for another 2-3 more whistles
  6. Turn off the flame and do not release the pressure
  7. Once the pressure has settled down, open the lid. Add garam masala powder and mix well (it’ll be mushy)
  8. Your Aloo Baigan is ready. Garnish with coriander leaves and serve hot with phuklas.

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