Aloo Baigan Dry | Potato Eggplant Dry

Long back I had shared the recipe for Aloo Baigan in pressure cooker style. This one is different as it’s completely dry, has no onions. An easy recipe.

Aloo try: Aloo Baigan or Baigan Bharta.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 5 Mins, Cooking – 20, Total – 25 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. Tomato – 1 medium (finely chopped)
  4. Cumin seeds – 1 tsp
  5. Coriander powder – 1 tsp
  6. Red Chilli powder – 1/2 tsp
  7. Turmeric powder – 1/2 tsp
  8. Garam Masala powder – 1/2 tsp
  9. Asafoetida (Hing) – a large pinch
  10. Coriander leaves – for garnishing
  11. Oil – 2 tbsp
  12. Salt to taste.

PS: 1 Cup = 250 ML

How to make Aloo baigan:

  1. Heat oil in a pan or kadai. Add cumin seeds and let it splutter. Add asafoetida
  2. Add baigan and saute for 3-4 mins on medium flame
  3. Add potatoes and spices – coriander powder, red chilli powder, turmeric powder and salt. Mix well
  4. Cover the pan or kadai and cook on low flame for 10-12 mins or till potatoes are soft. Keep stirring in between
  5. When it’s almost cooked make a circle in the center till the bottom of the pan and add chopped tomatoes (pic below for your reference). Cover and cook for another 3-4 mins
  6. Uncover and mix. Turn the flame to high and cook for a min
  7. Turn off the flame. Add coriander leaves and garam masala powder. Mix well
  8. Your Aloo Baigan Dry is ready!!!


5 Comments Add yours

  1. Megala says:

    Yum ! Potato & brinjal, a delicious pair !

    Liked by 1 person

  2. Ramyarecipes says:

    Relishing curry 🙂

    Liked by 1 person

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