The easy Punjabi Aloo Baingan recipe is perfect as a healthy lunch simple vegetable all-season available dish. This is my family-style Aloo baingan which s naturally vegan and absolutely delicious. This recipe includes a step-by-step quick picture tutorial and easy-to-follow instructions. The combo of aloo baingan Tamarind Chutney |Imli Ki Chutney is simply delicious.
l have used simple ingredients available all 12 months. I am going to share a very simple dish. Eggplant is also known as baingan. some people like to add a metal pot to this dish to make it delicious which is great too. All spices are ground are what give an exceptional taste to aloo baingan.
It takes less than 40 minutes from the start to the end of this recipe in the metal cooking pot it s full of authentic flavors from as well as tender eggplant.
These are great to serve as a recipe with Tamarind Chutney |Imli Ki Chutney or can also be served in a meal with chappati, homemade roti, etc.
You will Love theses
It is a simple, yet delicious and mild spicy naturally vegan ready in under 40 minutes from start to end.
All people lovers.
Ingredients
This Recipe Requires some simple Ingredients.
Cut the eggplant into cubes and soak in salted water.
Step-By-Step Picture Tutorial
Place a large, metal cooking pot over a low flame and add 1/4 cup of cooking oil to the cooking pot. when the oil has warmed add ginger, garlic, and onion paste and saute until the smell goes away and turn the ingredients are golden.
Add the all spices powder and saute until the masala and the oil begins to separate from the pot.
Once the oil has separated from the masala, add remove the potatoes from the water and add them saute for 1 minute until the masala is coated with the potatoes.
Deglaze with 1/4 cup of water. and help the potatoes are tender.
Once the potatoes are tender water dries up and add the Tomatoes cook for 5 minutes until the tomatoes are mushy from the masala. and the oil separates from the gravy.
Remove the eggplant from the salted water and add them to the cooking pot .stir it well so the eggplant is soft cook it for a couple of minutes.
Now add water to the pot and deglaze well. add less water, as the eggplant also releases water. Cook for 15 minutes on low heat until baingan is tender.
Turn off the heat and garnishing.
Aloo Baingan
Ingredients
- 2 Medium Eggplant (Baingan)
- 1/4 Cup Cooking oil
- 2 Small Onion
- 1 Tsp Ginger Paste
- 1 Tsp Garlic Paste
- 2 Medium Tomatoes
- 2 Medium Potatoes
- 1 Cup Water
- 1/2 Tsp Salt
- 1/2 Tsp Turmeric powder
- 1 Tsp Red chili powder
- 1 Tsp Chili flakes
- 2 Tsp Coriander powder
- 1 Tsp Cumin powder
Instructions
- Place a large, metal cooking pot over low flame and add 1/4 cup cooking oil to the cooking pot. when the oil has warmed add ginger, garlic, and onion paste and saute until the smell goes away and turn the ingredients are golden.
- Add the all spices powder ingredients lists and saute until the masala and the oil begins to separate from the pot.
- Once the oil has separated from the masala, add remove the potatoes from the water and add them saute for 1 minute until the masala is coated with the potatoes.
- Deglaze with 1/4 cup of water. and help the potatoes are tender.
- Once the potatoes are tender water dries up and they add the tomatoes cook for 5 minutes until tomatoes are mushy from the masala. and the oil separates from the gravy.
- Remove the eggplant from the salted water and add them to the cooking pot .stir it well so the eggplant is soft cook it for a couple of minutes.
- Now add water to the pot and deglaze well. add less water, as the eggplant also releases water.Cook for 15 minutes on low heat until baingan is tender.
- Turn off the heat and garnishing.
