Stir Fried Spicy Potato & Brinjal

Stir-fried Spicy Potato & Brinjal (Aloo Baingan Masala)

This is famous north Indian cuisine and one of the easy to cook dish. Potato and brinjal are the hero ingredients along with magical Indian spices. As potatoes makes wonderful combination with many vegetables. Aloo baingan masala is a great main course recipe.

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Stir Fried Spicy Potato & Brinjal
Stir Fried Spicy Potato & Brinjal
Print Recipe
This is simple recipe and takes less than 30 minutes to prepare. Potatoes and brinjals are stir fried with indian spices.
  • CourseMain Dish, Sabzi & Curry
  • CuisineIndian
Servings Prep Time
4 People 5 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 People 5 Minutes
Cook Time
15 Minutes
Stir Fried Spicy Potato & Brinjal
Stir Fried Spicy Potato & Brinjal
Print Recipe
This is simple recipe and takes less than 30 minutes to prepare. Potatoes and brinjals are stir fried with indian spices.
  • CourseMain Dish, Sabzi & Curry
  • CuisineIndian
Servings Prep Time
4 People 5 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 People 5 Minutes
Cook Time
15 Minutes
Instructions
  1. Heat a pan on medium to high flame. Put some oil to it.
  2. Once Oil is hot put one teaspoon cumin seeds. Let it crackle and then add sliced onions and green chillies. Sauté for 2 mins on high flame till its translucent.
  3. Add ginger garlic and sauté till it leaves pungent raw smell.
  4. Add chopped potatoes and saute on high flame for 2 minutes.
  5. Add chopped tomatoes and sauté till it becomes soft.
  6. Add chopped brinjal. Add salt as per taste. Saute for 3 - 4 minutes on medium flame.
  7. Then add coriander powder, red chilli powder, turmeric powder and mix it well.
  8. Cover with a lid and cook for 5 - 7 minutes till potatoes and brinjals are cooked.
  9. Don’t add more water as brinjal releases water and will not taste good if you add more water.
  10. Sprinkle garam masala on top of it and mix well.
  11. Garnish it with freshly chopped coriander leaves and add a dash of lemon juice (Optional) and serve hot with paratha, chapati & rice.
Recipe Notes

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