Aloo Baingan Sabzi | Aloo Baingan Ka Salan | Eggplant Recipe | Village Style I hibacookingzone

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Aloo Baingan Sabzi is a delicious North Indian curry made with potatoes (aloo) and eggplant (baingan). It's a flavorful and comforting dish that pairs well with roti (Indian flatbread) or rice. Here's a simple recipe for making Aloo Baingan Sabzi:

Ingredients:

For the masala paste:

2 medium-sized onions, roughly chopped
2 tomatoes, roughly chopped
2-3 garlic cloves
1-inch piece of ginger
1-2 green chilies (adjust to your spice preference)
For the sabzi:

2 medium-sized potatoes, peeled and diced into cubes
2 medium-sized eggplants (baingan), diced into cubes
2 tablespoons oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
Fresh cilantro leaves for garnish
Water
Instructions:

Prepare the masala paste:

In a blender or food processor, combine the chopped onions, tomatoes, garlic, ginger, and green chilies.
Blend until you have a smooth paste. Set aside.
Prepare the vegetables:

Peel and dice the potatoes into cubes. Place them in a bowl of water to prevent them from browning.
Dice the eggplants into cubes and place them in a separate bowl of water. This helps remove any bitterness from the eggplants.
Cooking the Aloo Baingan Sabzi:

Heat oil in a large pan or kadai over medium heat.
Add cumin seeds and let them splutter.
Drain the water from the diced potatoes and add them to the pan. Fry the potatoes until they turn golden brown, stirring occasionally. This will take about 5-7 minutes.
Drain the water from the diced eggplants and add them to the pan. Fry for another 5-7 minutes, or until the eggplants start to become tender.
Add the masala paste:

Once the potatoes and eggplants are lightly browned, add the masala paste you prepared earlier. Stir well to combine.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix everything together.
Cooking the sabzi:

Cover the pan and cook the mixture on low to medium heat for about 15-20 minutes, stirring occasionally. Add a little water if needed to prevent it from sticking to the bottom of the pan. Cook until the potatoes and eggplants are completely tender and the oil begins to separate from the masala.
Finishing touches:

Sprinkle garam masala over the sabzi and stir it in.
Garnish with fresh cilantro leaves.
Serve:

Your Aloo Baingan Sabzi is ready to be served! It goes well with roti, paratha, or steamed rice.
Enjoy your homemade Aloo Baingan Sabzi! Adjust the spices according to your taste preferences, and you can make it as mild or as spicy as you like

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