Aloo Baingan Dry | Potato Eggplant Dry

Aloo Baingan Dry is a super easy and quick recipe. You can relish it with hot phulkas or parathas and even with dal & rice. 

Aloo try: Aloo Baingan Curry or Baingan Bharta.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 5 Mins, Cooking – 20, Total – 25 Mins

Servings: 2-3


  1. Eggplant – 1 medium (peeled and cut into cubes)
  2. Potato – 2 medium (peeled and cut into cubes)
  3. Tomato – 1 medium (finely chopped)
  4. Cumin Seeds – 1 tsp
  5. Asafoetida (Hing) – a large pinch
  6. Coriander Powder – 1 tsp
  7. Red Chilli Powder – 1/2 tsp
  8. Turmeric Powder – 1/2 tsp
  9. Garam Masala Powder – 1/2 tsp
  10. Coriander Leaves for garnishing
  11. Oil – 2 tbsp
  12. Salt to taste.

How to make Aloo Baingan Dry:

  1. Heat oil in a pan or kadai. Add cumin seeds and asafoetida, let it splutter
  2. Add eggplant and saute for 2-3 mins on medium flame
  3. Add potatoes, coriander powder, red chilli powder, turmeric powder and salt. Mix well
  4. Cover and cook on low flame for 12-15 mins or until potatoes are soft. Keep stirring occasionally
  5. Now make a circle in the centre till the bottom of the pan and add chopped tomatoes (pic below for your reference). Cover and cook for another 2-3 mins
  6. Uncover and mix, cook on high flame for a min
  7. Turn off the flame. Add coriander leaves and garam masala powder, mix well. Your Aloo Baingan Dry is ready.



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