Soy-Free Baigan ki Subji
Discover the irresistible flavors of this Soy-Free Baigan ki Subji, a wholesome twist on a classic Indian eggplant curry. Featuring tender eggplants and hearty potatoes, this vegan dish is infused with a rich blend of aromatic spices like cumin, turmeric, and garam masala, complemented by a tomato-based masala that bursts with vibrant taste. Perfectly balanced with fresh garlic, ginger, and chili, this recipe is a delightful option for those avoiding soy while seeking bold, traditional flavors. Ready in just 40 minutes, this subji pairs beautifully with chapati, naan, or steamed rice, making it an ideal choice for a comforting weekday meal or a festive dinner spread. Garnished with fragrant coriander leaves, this dish is a feast for both the eyes and the palate!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Eggplants (small or medium-sized)
- 2 pieces Potatoes (medium-sized)
- 1 large Red onion
- 2 medium Tomatoes
- 1 inch piece Ginger
- 3 pieces Garlic cloves
- 1 piece Green chili
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
- 2 tablespoons Vegetable oil
- 0.5 cup Water
Instructions
Wash and cube the eggplants and potatoes evenly to ensure uniform cooking.
Finely chop the onion, tomatoes, ginger, green chili, and garlic cloves.
Heat the vegetable oil in a large pan over medium heat. Once hot, add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onion and sauté for about 4-5 minutes until they turn golden brown.
Stir in the garlic, ginger, and green chili. Sauté for another 2 minutes until the raw aroma disappears.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook for 5-7 minutes until you see the oil separating from the masala.
Mix in the cubed potatoes and cook for another 5 minutes, stirring occasionally.
Add the cubed eggplants to the pan. Stir well to coat them with the masala.
Pour in the water, cover the pan with a lid, reduce heat to low, and let it simmer for about 10-12 minutes until the potatoes and eggplants are tender.
Once cooked, sprinkle garam masala and mix gently.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with chapati, naan, or rice.
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 129.4 g | 47% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 34.5 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3782 mg | 80% | |
*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.
