Best Spicy Punjabi Eggplant With Potatoes Recipes

ALOO BAINGAN RECIPE | POTATO EGGPLANT SABZI

Aloo Baingan Recipe | Potato Eggplant Sabzi image

Aloo baingan sabji is a delicious dish of potatoes and eggplants cooked in a spicy onion tomato masala.

Provided by Swasthi

Categories Side

Time 30m

Number Of Ingredients 15

Ingredients

1 cup chopped onions ((110 to 120 grams))
250 grams potatoes ((9 ounces))
250 grams eggplants ((9 ounces))
¾ cup tomato puree ((150 grams tomatoes pureed in a grinder))
1 green chilli ((optional))
2 tablespoons oil
½ to ¾ teaspoon cumin seeds
½ tablespoon ginger garlic paste ((or ½ inch ginger, 3 cloves of garlic chopped))
⅛ teaspoon turmeric
½ to ¾ teaspoon salt ((adjust to taste))
¾ to 1 teaspoon red chili powder ((adjust to taste))
1 to 1 ¼ teaspoon garam masala ((adjust to taste))
1 to 1 ½ teaspoon coriander powder ((adjust to taste))
¼ cup water for semi dry ((or 1¼ cups hot water for gravy))
1 tablespoon coriander leaves ( fine chopped)

Steps:

Peel and slice potatoes lengthwise to ½ inch thickness and keep them immersed in a bowl of water until used.
Add ¼ teaspoon salt to a large bowl of water. Rinse and slice eggplants lengthwise to 1 inch thickness and add them to the salted water.
Pour oil to a hot pan and add cumin seeds. When they sizzle add onions and saute them until lightly golden. Don't brown them. (To make this in the Instant Pot Check the instructions above the recipe card)
Add ginger garlic paste and saute just for 30 to 40 seconds, do not brown it.
Remove the sliced potatoes from the water and add them to the pan. Stir fry for 2 to 3 minutes until they look slightly transparent.
Lower the heat and cook them covered until half cooked. They are slightly tender but still undercooked at this stage.
Then remove the eggplants and add them to the pan. Stir fry for 2 to 3 minutes until the skin of eggplants discolor.
Cover and cook on a low heat until potatoes are completely cooked and fork tender, but not mushy. While you cook keep checking in between and give a stir to ensure the veggies are not burnt.
Once the potatoes and eggplants are tender and fully cooked, sprinkle salt, turmeric, red chilli powder, garam masala and coriander powder. Gently mix and stir fry for 1 to 2 minutes.
Turn the flame to medium, pour the tomato puree and mix well. Fry the aloo baingan until all of the raw smell from tomatoes vanishes. By then the masala also turns thick and clings on to the veggies.
Pour ¼ cup water to make a semi dry aloo baingan. For a gravy version, pour 1 to 1¼ cup hot boiling water and mix. Taste test and add more salt if required. Simmer for a few minutes without covering until the curry thickens.
Turn off the heat and garnish with coriander leaves.

Nutrition Facts : Calories 166 kcal, Carbohydrate 18 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 477 mg, Fiber 6 g, Sugar 9 g, TransFat 1 g, UnsaturatedFat 9 g, ServingSize 1 serving

SPICY PUNJABI EGGPLANT WITH POTATOES RECIPE

Spicy Punjabi Eggplant with Potatoes Recipe image

Provided by anonsouthernbell

Number Of Ingredients 13

Ingredients

3 med eggplants, diced (about 12 c)
1 large potato
1 med yellor or red onion
1 2 in piece ginger, peeled and cut into 1 1/2 matchsticks
6 cloves garlic, coarsely chopped
3-4 green thai, serrano or cayenne chilies, stems removed, choped or sliced lenthwise
1 T cumin seeds
1 T red chili powder
1 T garam masala
1 t turmeric powder
1/4 c oil
2 T salt
2 T fresh cilantro, chopped

Steps:

Add everything but the last two ingredients. Cook on low for 3 hours. Remove the lid and cook for another 2 hours (help dry up some of the moisture from the eggplant). Add the salt and cilnatry. Serve w/roti or naan.