This post contains amazon affiliate links.
Stir-fried eggplant potato or eggplant potato curry or aloo baingan, you call it by any name, you just can’t ignore this super delicious recipe. Easy, quick, delicious, and naturally vegan, gluten-free.
If you are looking for some quick and yummy vegetarian or vegan eggplant recipes, you must try this eggplant potato curry/stir-fry.
Many people make this in different styles. Some make this eggplant potato stir-fried (cook on medium to high heat), some make it with little gravy (dry gravy), or some make this as proper curry. But every way this is too yummy. However this recipe I have mentioned here in both ways, i.e. stir-fry & curry.
This aloo baingan or eggplant potato curry is an everyday dish in North India. You can serve this as your mains or even as sides. You can have this eggplant potato curry (aloo baingan) with any Indian flatbreads like roti, chapati, or even pairs well as sides with dal rice.
Eggplant is a low calorie and low carb vegetable. This is a powerhouse of many vitamins and minerals. It has numerous health benefits. Read what does eggplant taste like and 10 health benefits of eggplant here. Also, get a collection of vegetarian eggplant recipes or Indian eggplant recipes on the blog.
Spicy Eggplant Potato Curry & Stir-fry (Aloo Baingan)
How to make aloo baingan masala?
You can prepare this simple eggplant potato recipe (aloo baingan) in two ways. One you can stir fry them in a pan or skillet and second one is you can cook them for 15 minutes on medium low flame. You can add a little water also The slightly overcooked eggplants get soggy and infused with spices make its mushy consistency.
Whenever I make this aloo baingan in cooker, I mash the potatoes also lightly and this makes the combination heavenly. It’s simple, easy to make and quick recipe. You can add onion garlic or can also make it without onion garlic. And in the end for that extra boost add 1 tsp lemon juice.
Recipe Card for Eggplant Potato Curry and Stir Fry
Stir Fried Spicy Potato & Brinjal
- 3-4 medium Potato/ Aaloo peeled and diced
- 250 gms Brinjal/ Baingan Diced, Bharta Baingan
- 1 tsp Salt as per taste
- 4 tbsp Refined oil
- 1 tsp Cumin seeds
- 1 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin powder
- 1/4 tsp Garam Masala
- 2 Green Chilli finely chopped
- 1 tsp Ginger Garlic crushed or paste
- 1 medium Onion sliced
- 1 Tomato chopped
- 2 tbsp Corinader leaves finely chopped
- Heat a pan on medium to high flame. Put some oil to it.
- Once oil is hot put one teaspoon cumin seeds. Let it crackle and then add ginger garlic.And sauté till it leaves pungent raw smell.
- Add sliced onions and green chillies. Sauté for 2 mins on high flame till its translucent.
- Add chopped tomatoes (optional). Saute till it’s cooked.
- Add chopped potatoes and brinjals. Saute on high flame for 2 minutes.
- Add salt as per taste. Cover with a lid. Cook for 5 minutes on low flame.
- Then add coriander powder, red chilli powder, turmeric powder and mix well. If required add 1/4 cup or 5 – 6 tbsp water sp that dry spices will get coated well with potatoes and brinjals.
- Cover with a lid and cook for another 5 – 7 minutes till potatoes and brinjals are cooked.
- Don’t add more water as brinjal releases water and will not taste good if you add more water.
- Sprinkle garam masala on top of it and mix well.
- Garnish it with freshly chopped coriander leaves and add a dash of lemon juice
- Serve hot with roti, paratha or rice
- You can skip adding tomatoes.
If you like my recipes and want to stay updated then subscribe via email to my blog. Also, stay connected on social media. Here I would request you to like and share my Facebook page @mydaintykitchen, Follow me on twitter @mydaintykitchen & Instagram @mydaintykitchen. Follow me on Pinterest @mydaintykitchenbyipsa