Curried Potatoes With Eggplant (Aloo Baigan Sabji)

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.

Cooking Method: Frying, Stir Frying

Cuisine: Indian

Courses: Side Dishes

Difficulty: Intermediate

Servings: 5

Calories: 71.8

Dietary: Gluten-free, Vegetarian

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

1 whole /2" piece of ginger root 6 md Potatoes, boiled & cubed
1/2 teaspoons Garam masala 1 sm Eggplant in 1" cubes
4 tablespoons Ghee
1 teaspoons Salt
1 teaspoons Black mustard seeds
3 tablespoons Fresh coriander, chopped
1/2 tablespoons Whole cumin seeds
1 tablespoons Lemon juice
1/8 teaspoons Asafetida

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

Read it online: https://www.chefs-mate.com/recipe/curried-potatoes-with-eggplant-aloo-baigan-sabji/