Aloo Baigan | Potato Eggplant Curry

Aloo Baigan is a semi dry dish prepared with potatoes, baigan (eggplant), onion and tomatoes. Relish it with hot phulkas.

Also Try: Baigan Bharta.

Course: Main Course

Cuisine: North Indian

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

Servings: 2


  1. Baigan (Eggplant or Brinjal) – 1 medium (peeled and cut into cubes)
  2. Potato – 2 medium (peeled and cut into cubes)
  3. Onion – 1 small (finely chopped)
  4. Tomato – 1 large (finely chopped)
  5. Green Chilli – 2 (finely chopped)
  6. Cumin Seeds – 1 tsp
  7. Coriander Powder – 1 tsp
  8. Red Chilli Powder – 1/2 tsp
  9. Turmeric Powder – 1/4 tsp
  10. Garam Masala Powder – 1/2 tsp
  11. Chana Masala Powder – 1/2 tsp
  12. Asafoetida (Hing) – a large pinch
  13. Coriander Leaves – 2 tbsp (finely chopped)
  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 cook till golden brown
  3. Add tomatoes, green chillies, coriander powder, red chilli powder, turmeric powder and chana masala powder. Cook till oil starts to separate
  4. Add eggplant, potatoes, salt and water. Mix and close the lid
  5. Keep the flame on high and let the first whistle blow, then turn the flame to low and cook for another 2-3 more whistles
  6. Turn off the flame and once the pressure settles down open the lid. Add garam masala powder and coriander leaves. Mix well
  7. Your Aloo Baigan is ready. Enjoy with some hot phuklas.

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