Naturally Potato & Eggplant Indian Dish (Aloo Baingan)
- Yashara
- Sep 2, 2019
- 3 min read
Updated: Dec 3
Another one of my favorite Indian dishes is Aloo Baingan, a comforting combination of potatoes and eggplant. Aloomeans “potato” and Baingan means “eggplant” in Hindi and Urdu. This simple, hearty dish is considered true Indian soul food—warm, flavorful, and deeply satisfying. It’s often enjoyed as a main dish and served with naan flatbread or rice.
There are many ways to prepare Aloo Baingan. Some cooks prefer to fry the potatoes and then fry the eggplant separately. Others boil the vegetables first before bringing them together in the final dish. Through my own experimentation, I’ve found that slowly simmering the potatoes in a little oil creates the best flavor. The potatoes become soft, rich, and infused with the spices—especially when cooked in ghee, or clarified butter.
Speaking of ghee: it is made by gently heating butter until the water evaporates and the milk solids separate and caramelize. What remains is a nutty, aromatic golden oil. Ghee is naturally lactose-free, has a higher smoke point than butter, and gives Indian dishes their signature depth and richness.
If you are vegan, don’t worry—this dish is just as delicious using the boiling method or by substituting another oil. Many plant-based cooks love using a neutral cooking oil, but for a richer flavor, red palm oil makes a wonderful alternative. Its natural color and subtle nuttiness mimic some of the depth that ghee provides, making it a beautiful match for potatoes, eggplant, and spices. Both vegan-friendly options (boiling method and red palm oil) are included below.
Servings: 8
Prep Time: 15 minutes
Cook Time: 2-3 hours
Total Time: 3 hours
Equipment Needed: Large Pot, Skillet, Knife, Peeler, Bowl
Ingredients:
3 teaspoons Ghee (Clarified Butter) OR Red Palm Oil
1 teaspoon Cumin
1 teaspoon Mustard Seeds
1 teaspoon Curry
4 teaspoons Garlic, minced
1 teaspoon Coriander Powder
1 teaspoon Turmeric
½ inch Ginger, peeled, minced
1 Jalapeno, minced (optional)
1 large Potato, peeled, cubed (boiled OR cooked in little oil on medium heat for 2 hours)
1 medium Eggplant, cubed
2 large Tomatoes, chopped OR 2 Cups Diced Tomatoes, canned
1 Cup Water
1 teaspoon Salt
Garam Masala to taste
Cilantro for garnish
Directions:
1.
Cooking Potatoes Method #1: Boil peeled, cubed potatoes until tender.
Cooking Potatoes Method #2 (*preferred): Heat oil on medium heat (3 out of 10) – when cooking the potatoes in a skillet, the oil should hit around ¼” height of the potatoes. Cook for 2 hours turning the potatoes every 15-30 minutes. When potatoes are golden-brown, remove from oil and set aside.
2. In a separate pot, heat up Ghee OR Red Palm Oil.
3. When hot, add Cumin, Mustard Seeds, Curry, Coriander, and Turmeric. Add Ginger & Jalapeno and stir for 1 minute.
4. Add Potatoes and Eggplant and mix in.
5. Add the Tomatoes, Salt, and Water and mix.
6. Cover and Cook for 15 minutes. Stir, reduce to Medium-Low and continue to cook until Potatoes and Eggplant are tender to preference. Taste and adjust adding Garam Masala if needed.
7. Garnish with Cilantro. Eat and Enjoy!
Servings: 8
Prep Time: 15 minutes
Cook Time: 2-3 hours
Total Time: 3 hours
Equipment Needed: Large Pot, Skillet, Knife, Peeler, Bowl
Ingredients:
3 teaspoons Ghee (Clarified Butter) OR Red Palm Oil
1 teaspoon Cumin
1 teaspoon Mustard Seeds
1 teaspoon Curry
4 teaspoons Garlic, minced
1 teaspoon Coriander Powder
1 teaspoon Turmeric
½ inch Ginger, peeled, minced
1 Jalapeno, minced (optional)
1 large Potato, peeled, cubed (boiled OR cooked in little oil on medium heat for 2 hours)
1 medium Eggplant, cubed
2 large Tomatoes, chopped OR 2 Cups Diced Tomatoes, canned
1 Cup Water
1 teaspoon Salt
Garam Masala to taste
Cilantro for garnish
Directions:
1. Cooking Potatoes Method #1: Boil peeled, cubed potatoes until tender.
Cooking Potatoes Method #2 (*preferred): Heat oil on medium heat (3 out of 10) – when cooking the potatoes in a skillet, the oil should hit around ¼” height of the potatoes. Cook for 2 hours turning the potatoes every 15-30 minutes. When potatoes are golden-brown, remove from oil and set aside.
2. In a separate pot, heat up Ghee or Olive Oil. When hot, add Cumin, Mustard Seeds, Curry, Coriander, and Turmeric.
3. Add Ginger & Jalapeno and stir for 1 minute.
4. Add Potatoes and Eggplant and mix in.
5. Add the Tomatoes, Salt, and Water and mix.
6. Cover and Cook for 15 minutes. Stir, reduce to Medium-Low and continue to cook until Potatoes and Eggplant are tender to preference. Taste and adjust adding Garam Masala if needed.
7. Garnish with Cilantro. Eat and Enjoy!
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