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Aloo Baingan/Potato Eggplant Curry

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 2


  • 2 Medium Potatoes,long thick slices
  • 4 Medium /Small Eggplant /Brinjal/Aubergine,long thick slices
  • 1 Medium Ripe Tomato Chopped
  • 1 Small/medium Chopped Onion
  • 1 Tbsp Ginger Garlic Paste
  • 2 Tbsp Oil ,to cook the curry.
  • Oil for shallow frying the potato slices and eggplant slices till golden.
  • 2 Tbsp Tomato Puree
  • 1 Tbsp Coriander Powder
  • 1 Tsp Turmeric Powder
  • 1 Tsp Kashmiri Red Chili Powder
  • ½ Tsp Garam Masala Powder
  • ½ Tsp Fenugreek Seeds
  • 2 Fresh Chilies(Optional)
  • 1 Tbsp Lime Juice
  • 1 Tbsp Chopped Fresh Cilantro
  • 1 Tsp Crushed Fenugreek Leaves(Optional)
  • Salt to taste
  • ½ Cup Water


  • Wash and cut the vegetables. Take a pan or wok. Add the oil and heat it. Fry potato slices and eggplant slices separately till they look golden. Remove onto a plate.
  • Heat oil in the pan again and add fenugreek seeds and fresh chilies as seasoning.
  • Saute onion and ginger garlic paste till the smell has gone off and they look transparent or golden.That will take around 5-6 minutes.
  • Furthermore, add coriander powder, red chili powder, Chopped tomato, and tomato puree along with turmeric powder and salt.
  • Add water and saute till the spice mix releases the oil. Now add fried potato and eggplant and mix well.
  • Add dried fenugreek leaves and lime juice. Mix well once again and add a little bit of water if you need it a little more liquidy.
  • Garnish with some fresh cilantro. Serve with rice or roti and enjoy!!!
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