Curried Potatoes With Eggplant (Aloo Baigan Sabji)

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Servings: 5 Difficulty: Intermediate
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A comforting blend of spiced potatoes and tender eggplant in a fragrant coconut-ginger sauce.
Curried Potatoes With Eggplant (Aloo Baigan Sabji recipe image
Curried Potatoes With Eggplant (Aloo Baigan Sabji recipe image
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Curried Potatoes With Eggplant (Aloo Baigan Sabji)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 5 Calories: 71.8

Description

This classic Indian side dish, Aloo Baigan Sabji, marries the earthiness of boiled potatoes with the spongy texture of eggplant, all bound in a vibrant, homemade sauce. The base is a smooth puree of fresh ginger, green chilies, and unsweetened coconut, which adds a subtle sweetness and creamy body without dairy. Aromatics like mustard seeds, cumin, and asafetida are bloomed in ghee to create a deep, savory foundation that coats the vegetables. The dish is finished with a bright squeeze of lemon juice and fresh coriander, cutting through the richness. It is an ideal companion to flatbreads or rice, offering a warm, spiced comfort that feels both rustic and refined. Perfect for weeknight dinners or vegetarian gatherings.

Ingredients

Directions

  1. Place ginger, green chilies, shredded coconut, and 1/3 cup water in a blender. Blend until smooth, then add garam masala and pulse briefly to combine. Set aside.
  2. Heat ghee in a large skillet or pan over medium heat. Once hot, add black mustard seeds and whole cumin seeds. Fry for a few seconds until they begin to sizzle and pop.
  3. Immediately stir in the asafetida. Add the boiled potato cubes and stir-fry gently for about 5 minutes to heat through and coat with spices.
  4. Pour the ginger-coconut mixture into the pan with the potatoes. Add the eggplant cubes, turmeric, salt, and half of the fresh coriander.
  5. Mix very gently to avoid breaking the vegetables. Reduce heat to low and cook, covered, until the liquid has evaporated and the eggplant is tender.
  6. Stir in the lemon juice and remaining fresh coriander. Serve warm with rice or flatbread.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 71.8kcal
% Daily Value *
Total Fat 5.6g9%
Saturated Fat 4.1g21%
Cholesterol 0.0mg0%
Sodium 18.2mg1%
Total Carbohydrate 5.6g2%
Dietary Fiber 2.3g10%
Sugars 2.2g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: aloo, asafetida, baigan, black, blending, boiled, chopped, coriander, cubed, cubes, cumin, curried, eggplant, fresh, frying, garam, ghee, ginger, indian, juice
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