Perfect Eggplant Potato Curry (Aloo Baingan Curry)

Ingredients

Set 1 – For Cooking the Potatoes

• Oil – 2 tbsp

• Potatoes – 3 medium, each cut into 6 pieces

• Red Chili Powder – ½ tsp

• Turmeric Powder – ¼ tsp

• Salt – ½ tsp

• Ginger-Garlic Paste – ½ tsp

• Water – ½ to ¾ cup

Set 2 – For the Curry

• Oil – 4 tbsp

• Onion – ½ medium, finely chopped

• Green Chilies – 2, chopped

• Curry Leaves – 8

• Tomato – 1 medium, chopped

• Eggplants (Brinjals) – 3 medium, each cut into 6 pieces

• Water – ½ to 1 cup, as needed

Spice Powders

• Red Chili Powder – ½ tsp

• Turmeric Powder – ¼ tsp

• Coriander Powder – ¼ tsp

• Cumin Powder – ¼ tsp

• Salt – ¾ tsp, or to taste

Method

Step 1: Cook the Potatoes

1. Heat 2 tablespoons oil in a heavy-bottomed pan over medium heat.

2. Add the potato pieces and sauté for 1 minute.

3. Add red chili powder, turmeric powder, salt, and ginger-garlic paste. Mix well and sauté for 2 minutes.

4. Pour in ½ to ¾ cup water, cover the pan, and cook on low heat for about 5 minutes, or until the water has evaporated and the potatoes are partially cooked.

5. Remove the potatoes from the pan and set aside.

Step 2: Prepare the Eggplant Curry

1. In the same pan, heat 4 tablespoons oil.

2. Add the chopped onions, green chilies, and curry leaves. Saute until the onions turn soft and light pink.

3. Add the eggplant pieces and cook for 3–4 minutes, stirring occasionally.

4. Add the ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.

5. Add red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well to coat the eggplants evenly.

6. Add the chopped tomatoes and mix gently until well combined.

7. Cover and cook on low to medium heat for about 5 minutes, stirring occasionally. Add water little by little as needed to prevent sticking.

8. Add the cooked potatoes and mix gently.

9. Pour in the remaining water, if required. Cover and cook for another 5 minutes, or until the potatoes and eggplants are tender and well blended with the spices.

10. Turn off the heat and allow the curry to rest for a few minutes before serving.

Serving Suggestion

Serve hot with steamed rice, dal, chapati, or roti for a comforting and flavorful meal.