Aloo baingan masala curry recipe – Simple potato brinjal gravy made in North Indian style to serve with plain paratha, roti or plain rice. Young brinjals and potaotes are simmered in onion tomato gravy which forms the base of this curry. Ingredients like yogurt or cashews are not used to make this simple dish.
I have made or used onion & tomato paste separately but you may also make a paste together for ease. Though the taste differs slightly, both ways it tastes good.
Aloo baingan masala curry recipe
- 2 medium potatoes / aloo (thin quarters)
- 2 medium brinjal/ baingan (thin quarters)
- 1 ¼ cup cubed onions paste(2 medium blanched)
- ¾ cup chopped tomatoes deseeded pureed(2 medium)
- 2 tbsp oil
- ½ tsp cumin/ jeera
- ¾ tsp ginger garlic paste / adrak lehsun paste
- ¾ to 1 cup water
- ½ to ¾ tsp chilli powder/ lal mirch powder
- ⅛ tsp turmeric / haldi
- ½ to ¾ tsp coriander powder (dhania powder) or garam masala
- Coriander leaves few
- Keep the cut potatoes and brinjal in salted water until used. You can make a paste of onions or blanch them first and make a paste to prevent bitterness.
- Heat a pan with oil, allow cumin to crackle. Fry ginger garlic paste until it turns aromatic.
- Saute onion paste until golden. Saute tomato puree until the raw smell disappears.
- Add red chilli powder and turmeric. Saute until the mixture begins to leave the sides of the pan.
- Add the drained veggies and saute for 2 to 3 mins. Cover and cook on a low heat for another 2 mins.
- Add water and stir. Cook covered on a medium to low heat until the potatoes are completely cooked. Add salt.
- Add the coriander or garam masala powder. Stir and simmer for 2 mins.
- Switch off and sprinkle coriander leaves.
- Serve aloo baingan curry with rice or roti.
How to make aloo baingan masala curry
1. Wash potatoes and brinjals thoroughly under running water. Peel the skin of potatoes. Cut them to thin quarters and add them to a bowl filled with water and little salt. Quarter brinjals as well and keep them immersed in the salt water. You can blanch the onions before making a paste to prevent bitterness. I have used the raw onion paste here.
2. Add oil to a hot pan. You can also make this in a pressure cooker. Add cumin. When they begin to splutter, add ginger garlic paste. Saute until ginger garlic begins to smell good.
3. Add onion paste or finely chopped onions. Using onion paste yield a uniform thick gravy.
4. Saute the onion paste well until it begins to turn golden.
5. Add tomato puree.
6. Saute until the raw smell of onion and tomatoes goes away. Add red chilli powder and turmeric.
7. Saute until the masala begins to leave the sides of the pan.
8. Drain the water from potatoes and brinjal. Add them to the pan.
9. Saute well for 2 to 3 mins.
10. Cover and cook on a medium heat for another 2 to 3 mins.
11. Add water just enough to make a thick gravy. Stir well. Cook covered on a low to medium flame until the potatoes are cooked completely. You can adjust the quantity of water as needed to make a thick or thin gravy. If using a pressure cooker you can put on the lid and cook for 1 whistle on a medium flame
12. Add salt as needed after the veggies are cooked.
13. Add coriander powder, you can also add garam masala or a mix of both. Allow to simmer for 2 mins.
14. Add coriander leaves.
Serve aloo baingan masala curry with rice or roti.