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aloo baingan
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5 from 1 vote

Aloo baingan

Easy eggplant curry saves the day when you got no time to cook elaborate dinners or lunches.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Curries and Lentils
Cuisine: Indian
Keyword: aloo baingan, baingan aloo, eggplant curry
Servings: 4


  • steel saucepan


  • 1 potato peeled and cubed
  • 1 large eggplant/brinjal cubed
  • 1 medium tomato cubed
  • 2-3 tbsp. mustard oil


  • 2 teaspoon cumin seeds
  • ½ teaspoon fenugreek seeds
  • 1 teaspoon mustard seeds
  • 1 tsp ginger-chilli-garlic each
  • ½ teaspoon turmeric
  • 1 teaspoon red chili powder
  • ½ teaspoon garam masala
  • 1 teaspoon coriander powder
  • salt as per taste
  • Coriander for garnish


  • In a pan, heat mustard oil. Add cumin, fenugreek seeds and mustard seeds. Let them splutter.
  • Add potatoes with some salt, let it cook on low flame
  • Once the potatoes are semi cooked, add the eggplants with ginger,chilly & garlic to it and mix well.
  • Cook for 8-10 minutes, add all the spices to the pan and mix well. Let it cook until the rawness disappears.
  • Add the chopped tomatoes to the pan, let it cook on slow flame
  • Add ¼ cup water and let it cook until the tomatoes have soften and potatoes are cooked.
  • Mix well. garnish with fresh coriander, Serve hot with roti or rice.


Note: You may add chopped onion before adding potatoes as a variation.
You may adjust the chilly according to your taste if you like extra spicy.