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Aloo baingan: recipe illustration
Vegetarian

Aloo baingan

A dry, fragrant curry of potatoes and aubergines simmered in a spiced tomato sauce flavoured with cumin. Very common in Pakistani homes, it is eaten hot with flatbread or rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

242 kcal per serving

Protein
5.2 g
Carbohydrates
25.6 g
of which sugars
8.6 g
Fat
11.2 g
of which saturated fat
1.4 g
Fiber
7.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the aubergines and potatoes into large cubes of about 3 cm. Soak the aubergines in salted water for 10 minutes so they don't go black.
  2. Heat the oil in a large sauté pan over medium heat and fry the sliced onions for 6 to 8 minutes, until well browned.
  3. Add the crushed garlic and grated ginger along with the green chilli, then fry for 1 minute, stirring.
  4. Stir in the spices (cumin, coriander, turmeric, chilli) and fry for 30 seconds until they release their aroma.
  5. Add the chopped tomatoes and let them break down over medium heat for 5 minutes, until you have a thick sauce.
  6. Drain the aubergines and potatoes, then add them to the sauce with the salt. Stir well to coat them.
  7. Cover and simmer gently for 20 to 25 minutes, stirring from time to time, until the potatoes are tender.
  8. Scatter over fresh coriander if you have some and serve straight away with flatbread.

Variations and tips

Version without onion. Replace the onions with a teaspoon of whole cumin seeds toasted in the oil at the start, for a lighter flavour.

Using what you can find. Round aubergines can be hard to find; regular aubergines work very well.

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Original Ecomely recipe.