Aloo Baingan Sabzi

Name: Aloo Baingan Sabzi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 small eggplants; 2 potatoes; 1 tomatoes; 1 tsp ginger paste; 0.5 tsp garlic; 0.5 tsp cumin seed; 0.25 tsp turmeric powder; 1 tsp red chili powder; 1 tsp ground coriander; 1 pinch garam masala; salt; coriander leaves; 2 tbsp cooking oil

Gently simmered aubergine, potatoes and tomatoes, warmed with ginger and cumin, a South Asian side dish. Finish with fresh coriander.

40 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 30 min · 40 min total
Difficulty: medium

1
In a medium pot with a lid, heat 1 tbsp oil. Add the cubed potatoes and sautee over low-med heat for 8-10 minutes until they are lighly crisped and colored on the outside. Remove and set aside.
10 min
2
Add another 1/2 tbsp oil, heat, then add the chopped eggplants. Saute for 7-8 minutes, then remove and set aside.
8 min
3
Add another 1/2 tbsp oil to the same pan and heat. When hot, add the cumin seeds and let them turn slightly brown. Then add the ginger paste, garlic, turmeric, chili powder, coriander and 3 tbsp water. Stir to combine.
4
Add the chopped tomatoes and saute for 4 minutes. Add the potatoes and the eggplant to the tomato base and mix well.
4 min
5
Add salt and garam masala, stir to combine. Then add 1/4 cup water, combine, then bring to a simmer (covered) for 8-10 minutes. Stir occasionally to make sure it doesn't dry out or stick to the pan and burn.
10 min
6
Remove from heat and transfer to a serving bowl. Garnish with fresh coriander (cilantro) leaves. Serve with rice or rotis.