Indian Aloo Baingan

Large skillet/frying pan with lid

10

40

Indian

Indian, Aloo, Baingan, Potato, Eggplant, Spicy, Tomato Sauce

lunch, dinner

1

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 onion, finely chopped

2 cloves garlic, minced

1 teaspoon ginger paste or grated ginger root

1 teaspoon ground coriander powder

½ teaspoon ground turmeric powder

½ teaspoon red chili powder (or to taste)

2 medium potatoes, peeled and cubed

1 large eggplant, cubed

1 cup canned diced tomatoes with juice

Salt to taste

Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook for about 30 seconds until fragrant.

Add the onion and cook until softened and lightly browned. Add the garlic and ginger paste and cook for another minute.

Add the coriander powder, turmeric powder and red chili powder and stir to combine. Cook for another minute or two until fragrant.

Add the potatoes and eggplant cubes to the skillet and stir to combine with the spices. Cook for about 5 minutes until lightly browned on all sides.

Pour in the canned tomatoes with their juice into the skillet and stir to combine everything together. Bring to a simmer then reduce heat to low-medium heat and cover with a lid. Simmer for about 20 minutes or until potatoes are tender when pierced with a fork or knife tip. Taste for seasoning then add salt if needed before serving hot over steamed rice or quinoa if desired!

Calories – 250; Fat – 10g; Carbohydrates – 30g; Protein – 5g

This delicious Indian Aloo Baingan is an easy one-pan dish that combines potatoes and eggplant cooked in a flavorful tomato sauce spiced with cumin seeds, coriander powder, turmeric powder and red chili powder! It’s ready in just 30 minutes!

3

The state of Rajasthan is known for its use of clarified butter in dishes, such as ghevar and besan ki barfi.