Aaloo Baigan Sabzi
Delight your taste buds with the vibrant flavors of Aaloo Baigan Sabzi, an easy-to-make vegetarian dish that pairs perfectly with roti, paratha, or steamed rice. This Indian-style stir-fry combines tender potatoes and creamy eggplants simmered in a fragrant blend of spices, including cumin, turmeric, and garam masala. Mustard oil adds a distinct depth of flavor, while a touch of ginger-garlic paste and fresh cilantro elevate the dish to aromatic perfection. Ready in just 45 minutes, this hearty sabzi delivers bold flavors and wholesome satisfaction, making it an ideal choice for a comforting home-cooked meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium-sized Potatoes
- 2 medium-sized Eggplants
- 3 tablespoons Mustard oil (or any cooking oil)
- 1 teaspoon Cumin seeds
- 1 medium Onion
- 1 medium Tomato
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon or to taste Salt
- 2 tablespoons, chopped Cilantro (coriander leaves)
Instructions
Peel the potatoes and cut them into cubes about 1 inch in size. Wash and cut the eggplants into similar-sized cubes. Immerse the eggplant pieces in water to prevent discoloration.
Finely chop the onion and tomato. Set aside.
Heat mustard oil in a heavy-bottomed pan or skillet over medium heat. Once the oil is hot, add cumin seeds and let them splutter.
Add chopped onion to the pan and sauté until they turn translucent.
Stir in the ginger-garlic paste and sauté for another minute until the raw aroma dissipates.
Add the chopped tomato and cook until the tomatoes become soft.
Add turmeric powder, red chili powder, coriander powder, and garam masala to the pan. Stir well to combine the spices with the onion-tomato mixture.
Drain the eggplant cubes and add them along with the potato cubes to the pan. Mix thoroughly to coat the vegetables with the spice mixture.
Season with salt and stir again.
Cover the pan with a lid and reduce the heat to low. Allow the sabzi to cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and the eggplants are cooked.
Once cooked, remove the lid and increase the heat to medium. Cook for an additional 2-3 minutes, stirring frequently, to reduce any excess moisture.
Garnish with chopped cilantro before serving.
Serve hot with roti, paratha, or steamed rice.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3634 mg | 158% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 42.5 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 5260 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
