Authentic Aloo Baingan Recipe by Sonia Bartoon | Easy and Healthy Eggplant-Potato Dish | RHF (Recipe)
Learn to make Aloo Baingan, a delicious and healthy North Indian dish by Sonia Bartoon. This simple recipe combines eggplant and potatoes, spiced to perfection. Perfect for a quick and nutritious meal. Explore more at Regional Heritage Food.
Aloo Baingan Recipe by Sonia Bartoon | Quick and Healthy North Indian Dish | Regional Heritage Food
Introduction
Aloo Baingan, a popular North Indian dish, combines the hearty flavors of potatoes (aloo) and eggplant (baingan) in a simple yet flavorful preparation. This dish has been a staple in Indian kitchens for generations, known for its ease of preparation and the comforting taste it brings to the table. Sonia Bartoon’s version of Aloo Baingan stands out for its quick and straightforward method, making it accessible even for those with busy schedules. The dish is typically enjoyed with roti, naan, or steamed rice, making it a versatile option for both lunch and dinner. The inclusion of kasuri methi (dried fenugreek leaves) and careem (cream) adds a delightful richness to this humble vegetable curry.
Improved Recipe
Ingredients
- Eggplant (Brinjal): 850 grams, cut into large pieces
- Oil: 2 tablespoons, plus additional for frying
- Garlic: 3-4 cloves, chopped
- Cumin Seeds: 1 teaspoon
- Onion: 1 medium, chopped
- Ginger Garlic Paste: 1 tablespoon
- Green Chilies: 2, chopped
- Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon
- Cooking Cream: 2 tablespoons
- Potatoes: 2 large, cubed
- Turmeric Powder: ½ teaspoon
- Red Chili Powder: 1 teaspoon
- Coriander Powder: 2 teaspoons
- Tomato Paste: 3 medium tomatoes, blended
- Salt: To taste
- Water: As needed for gravy
Cooking Method
1. Preparation:
- Cut the eggplants into large, easy-to-fry pieces and soak them in water to prevent discoloration.
- Cube the potatoes and soak them in water to remove excess starch.
2. Frying:
- Heat oil in a pan and fry the eggplant pieces, adding salt while frying, until they turn golden brown. Remove and set aside.
- In the same oil, fry the potato cubes until crisp and golden brown. Remove and set aside.
3. Cooking the Masala:
- In the same pan, heat 2 tablespoons of oil. Add chopped garlic and cumin seeds, sautéing until fragrant.
- Add the chopped onion and fry until golden brown.
- Stir in the ginger garlic paste and sauté for 2-3 minutes until the raw aroma disappears.
- Add the chopped green chilies and tomato paste, cooking until the mixture forms a thick paste and the oil begins to separate.
- Sprinkle in the turmeric powder, red chili powder, and coriander powder. Sauté well to blend the spices.
4. Combining Ingredients:
- Add the fried eggplant to the masala, stirring gently to coat the pieces with the spice mixture. Cook on low heat until the eggplant softens.
- Add the fried potatoes and mix thoroughly.
- Stir in the kasuri methi and cooking cream. Cover and cook for 2-3 minutes to let the flavors meld together.
5. Final Steps:
- Adjust the consistency by adding water as needed, depending on how much gravy you desire.
- Cover and cook on medium flame for 5 minutes until the vegetables are tender and the gravy is well incorporated.
- Garnish with additional kasuri methi or fresh coriander powder. Serve hot with roti, naan, or steamed rice.
Calories Information
Calories per serving bowl (approximately 1 cup): 200-250 kcal
Health Benefits and Precautions
Health Benefits:
- Nutrient-Rich: Eggplants are a good source of dietary fiber, vitamins, and minerals, contributing to heart health and digestion.
- Low in Calories: This dish is relatively low in calories, making it suitable for weight management.
- Vegan and Gluten-Free: Aloo Baingan is naturally vegan and gluten-free, fitting various dietary preferences.
Precautions:
- Oil Usage: While the recipe involves frying, be mindful of the oil used to keep the dish low in fat. You can opt for less oil or air-fry the vegetables for a healthier version.
- Spice Level: Adjust the amount of red chili and green chilies to suit your spice tolerance.
- Eggplant Sensitivity: Some people may have an allergic reaction to eggplant, so it’s important to be cautious if trying it for the first time.