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–+ servings
eggplant and potato curry
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5 from 1 vote

Aloo Baingan (Potato and Eggplant)

Savor the flavors of Eggplant Curry or Aloo Baingan. This family-favorite dish is easy to make and pairs perfectly with fluffy white rice.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course, Side Dish
Cuisine: Pakistani
Keyword: Eggplant Curry, Aloo Baingan
Servings: 4
Calories: 397kcal
Author: Saba Ahmad

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

Video

Nutrition

Calories: 397kcal | Carbohydrates: 33g | Protein: 4g | Fat: 28g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 293mg | Potassium: 777mg | Fiber: 6g | Sugar: 4g | Vitamin A: 409IU | Vitamin C: 43mg | Calcium: 26mg | Iron: 2mg