Aloo Baingan Recipe

Aloo Baingan, also known as Potato Eggplant Curry, is a popular Pakistani dish made with potatoes and eggplants cooked in a flavorful tomato-based gravy. This vegetarian dish is bursting with flavors and is perfect for a hearty and satisfying meal. Follow along this step-by-step recipe to learn how to make this delicious and traditional dish at home. Don't forget to like, comment, and follow for more easy and tasty recipes!

Ingredients for Aloo Baingan:

• 2 medium-sized potatoes, peeled and diced
• 1/2kg eggplants (baingan), diced
• 1 medium-sized onion, finely chopped
• 2 tomatoes, finely chopped
• 1 green chili, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon paprika powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon Salt or to taste
• 1 cup water
• Fresh coriander leaves for garnishing
• 1/3 cup ghee for cooking

Instructions:

1. Heat ghee in a wok over medium heat.
2. Add the finely chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for 20 seconds.
4. Add the chopped tomatoes and cook until they become soft.
5. Add red chili powder, paprika powder, turmeric powder, coriander powder and salt. Mix well and cook for a minute.
6. Add the diced potatoes and eggplants. Mix everything well so that the masala coats the vegetables evenly.
7. Add 1 cup of water, mix well and bring it to a boil.
8. Cover and cook on low heat for 20 minutes or until the eggplants and potatoes are fully cooked and tender.
9. Once the vegetables are cooked, add garam masala powder, chopped green chili, coriander leaves and mix well.
10. serve hot with with roti, naan, or rice.
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