Eggplant curry, or aloo baingan as we call it, is the ultimate comfort food for me. This delicious dish has been a family favorite for ages and always brings so much satisfaction to the table. It’s super easy to make and the flavors are perfect, making it the perfect choice for a cozy homemade meal. And when I use freshly grown eggplants from my own backyard, it takes the dish to a whole new level. The freshness and unique taste it adds are simply unbeatable. Served with a heaping portion of fluffy white rice, the aloo baingan curry is an irresistible culinary experience that never fails to impress.
What goes into eggplant curry
Eggplants
I used one big eggplant that was about 1 lb but you can also use about 5 small eggplants. Wash the eggplants before cutting, and remove the stem as it is stiff and doesn’t get soft even after cooking. I use eggplants right away after cutting but if you cut it beforehand then keep it soaked in a bowl full of water. This method will prevent the darkening of eggplants
Potatoes
Peel and cut potatoes into cubes, I used medium-sized potatoes and cut them into half then into three cubes per side. You can adjust the size of the cubes according to your liking. Potatoes tend to discolor as well, so it’s best to keep them soaked in the water.
Spices
Only three spices — salt, red chili powder, and turmeric — are used to create this flavorful curry. Trust me, these spices alone will give you an amazing flavor.
Onions, green chilies and tomatoes
thinly sliced onions are sauteed until translucent then cubed tomatoes and green chilies are added and cooked for a few minutes before adding any spices. This recipe doesn’t ask for ginger garlic paste, I have never seen my mom add any ginger or garlic in aloo baingan.
How to serve eggplant curry
I love to serve eggplants by creating a delicious eggplant curry with a blend of aromatic spices and a rich, flavorful sauce. When you pair it with freshly boiled white rice, the combination creates a comforting and satisfying meal. For those who prefer, you can also savor this aromatic curry with soft and fluffy roti or naan, or even with crispy and flaky parathas. The versatility of this dish allows you to enjoy it in various ways, making it a favorite among both vegetarians and non-vegetarians alike.
How to store eggplant curry
You can keep this curry in the refrigerator for up to a week, which makes it a convenient option for meal prep or leftovers. If you would like to savor it at a later time, freezing it is another great option, as it can last in the freezer for up to 2-3 months. However, it’s worth noting that this curry tastes best when freshly made, with its flavors at their peak and aromas filling the kitchen as it simmers.
Aloo Baingan (Potato and Eggplant)
Ingredients
- 1 big eggplant or 5 small eggpalnts about 1 lb
- 3 medium potatoes
- 1 medium onion peeled and sliced
- 1 medium tomato
- 5 green chilies
- 1/2 cup oil
- 1 tsp salt
- 1 tsp red chili powder or cayenne pepper
- 1/3 tsp turmeric
Instructions
- Wash and cut eggplant into cubes, peel and cut potatoes into cubes.
- Start by cooking onions in oil, once they are translucent add chopped tomatoes, green chilies, salt, red chili powder, and turmeric.
- Mix it and cook for 3 minutes over medium heat, while stirring frequently.
- Once tomatoes are softened add diced eggplants and potatoes and mix it well. Lower the heat and cook for about 25 minutes or until potatoes are soft.
- Garnish with cilantro and enjoy