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 size (peeled and cut into cubes, you can even keep the peel if you wish)
  2. Potato – 2 medium size (peeled and cut into cubes)
  3. Onion – 1 medium (finely chopped)
  4. Tomato – 1 medium (finely chopped)
  5. Green chilli – 2 (finely chopped)
  6. Cumin seeds – 1 /2 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 – 1 tbsp (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. Then 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, garam masala powder and chana masala powder
  6. Saute till oil starts to separate
  7. Add baigan, potatoes, salt and water. Mix well
  8. Close the lid and turn the flame to high
  9. Let the first whistle blow then turn the flame to low
  10. Let 2-3 more whistles blow and then turn off the flame
  11. Do not release the pressure
  12. Once the pressure is released open the cooker. Mix well (so that the baigan pieces are turned into a paste)
  13. Your Aloo Baigan is ready to serve. Garnish with coriander leaves
  14. Serve hot with phuklas.

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