Naturally Potato & Eggplant Indian Dish (Aloo Baingan)

Another one of my favorite Indian dishes: Aloo Baingan (Potatoes & Eggplant). ALOO means "potato" and BAINGAN means "eggplant" in Urdu and Hindu. It is a great main dish often served with bread on rice and is considered Indian Soul Food. There are various methods to cook it: some fry the potatoes, set them aside then fry the eggplant. Some boil the potatoes, set them aside, then boil the eggplant. I found that if you simmer the potatoes in a little oil for a long time, the flavor of the potatoes gets nice, soft, and flavorful - especially if you use Ghee, clarified butter. Speaking of which: Ghee is heated butter that allows the liquid and milk portions to separate from the fat. The milk caramelizes and becomes a solid, and the remaining oil is ghee. It is a lactose-free butter, has a higher smoke point, and a nutty flavor . But, if you are vegan, I would suggest the boiling recipe - both options are listed below. Personally, I like any recipe where everything is served out of a pot. To get directly to the Aloo Baingan Recipe, just scroll to the bottom of the page.

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 Olive 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

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.

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!

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Aloo Baingan Indian Dish (Potato & Eggplant)

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 OR Olive 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

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!