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Aloo baingan
Potato and aubergine
Aloo baingan: potatoes and aubergine cooked down with tomato and dry spices
From Multan to Hyderabad in Sindh, aloo baingan is the humble pairing that makes a summer glut of aubergines go a long way: potatoes give body, aubergine melts into a jammy, smoky-sweet tomato masala. It is eaten with chapati at dinner, often next to a bowl of daal and some sliced onion. The most common mistake is stirring hard once the aubergine softens, which mashes everything into a grey purée; fold it gently and let the pan do the work. Chef's tip: give the aubergine a few minutes on its own in the hot oil before the masala goes in, so its edges catch and brown.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 auberginelarge, about 400 g, cut into 2.5 cm chunks
- 10 ½ oz potatoespeeled, cut into 2 cm chunks
- 4 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 onionthinly sliced
- 1 tbsp ginger-garlic paste
- 2 tomatoeschopped
- ½ tsp ground turmeric
- 1 tsp red chilli powder
- 1 tsp ground coriander
- 1 tsp salt
- ½ tsp garam masala
- 2 tbsp coriander leaves (optional)chopped
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Method
0/6 doneStep 1: Heat 4 tbsp vegetable oil in a wide, heavy pan over a medium-high heat. Add 1 aubergine and fry, turning, until browned on a few sides; it will drink the oil at first and then release some back.
4 minStep 2: Push the aubergine to one side, add 1 tsp cumin seeds to the oil and let it sizzle for 20 seconds, then add 1 onion and fry until soft and golden.
4 minStep 3: Stir in 1 tbsp ginger-garlic paste and cook for 1 minute, until it no longer smells raw.
1 minStep 4: Add 2 tomatoes, ½ tsp ground turmeric, 1 tsp red chilli powder, 1 tsp ground coriander and 1 tsp salt and cook until the tomatoes break down into a thick sauce.
3 minStep 5: Add 10 ½ oz potatoes and 100 ml of water, fold gently, cover and simmer over a low heat until the potatoes are tender to the point of a knife and the aubergine is soft and silky.
8 minStep 6: Uncover and cook for a minute more if it looks wet; it should be thick, not soupy. Sprinkle with ½ tsp garam masala and 2 tbsp coriander leaves and serve.
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 3 g
- Carbs
- 22 g
- Fat
- 12 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aloo baingan take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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