Aloo Baingan Masala

Ingredients

• 3 medium potatoes, peeled and cubed (450g) 3 medium potatoes, peeled and cubed (450g)
• 1 large eggplant, cut into bite-sized pieces (400g) 1 large eggplant, cut into bite-sized pieces (400g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 34g, 6g
• Protein: 4g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add minced garlic and grated ginger. Cook for another minute.
4. 4.
   Add the pureed tomatoes and cook until the oil separates from the mixture.
5. 5.
   Add ground cumin, ground coriander, turmeric powder, red chili powder, and salt. Mix well.
6. 6.
   Add the cubed potatoes and eggplant to the pan. Stir gently to coat them with the spice mixture.
7. 7.
   Cover the pan and cook on low heat for about 20-25 minutes, or until the potatoes and eggplant are tender.
8. 8.
   Sprinkle garam masala over the cooked vegetables and mix well.
9. 9.
   Garnish with fresh cilantro leaves.
10. 10.
    Serve hot with rice or Indian bread.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure even cooking.
• Eggplant — To reduce bitterness, sprinkle salt over the eggplant pieces and let them sit for 15 minutes before rinsing and using in the recipe.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a chopped green chili.
• Adding a squeeze of lemon juice before serving adds a tangy freshness to the dish.
• Serve with a side of raita (yogurt sauce) to balance the flavors.

Serving advice

Aloo Baingan Masala is best served hot with steamed rice or Indian bread such as roti or naan. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

To enhance the presentation, sprinkle a pinch of garam masala and a drizzle of oil on top of the dish before serving. Serve in a traditional Indian thali or on a decorative plate.