Photograph of the finished Aloo baingan

India · Khoai tây cà tím xào masala Aloo baingan

Aloo baingan

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 2.2 lb
  • Photograph of Eggplant Eggplant 2.2 lb
  • Photograph of Tomato Tomato 8
  • Photograph of Cumin seeds Cumin seeds 0.7 oz
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Garam masala Garam masala 0.7 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Mustard oil Mustard oil ¾ cup
  • Photograph of Red chilli powder Red chilli powder 1.4 oz
  • Photograph of Coriander Coriander 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the potatoes and eggplant into 3 cm cubes, then soak the eggplant in salt water for 15 minutes.
  2. 2 Fry the potatoes for 8 minutes first, then remove them. Potatoes need more time than eggplant, so they should be fried separately.
  3. 3 Fry the eggplant for 5 minutes until the outside is slightly browned, then remove it to prevent it from absorbing more oil.
  4. 4 Sauté cumin seeds in mustard oil, then add ginger, turmeric, chili powder, and tomatoes and cook for 8 minutes.
  5. 5 Add the potatoes and eggplant, then cover and cook for 12 minutes without stirring, only shaking the pan.
  6. 6 Sprinkle with garam masala and cilantro when you turn off the heat.
Start cooking