ALOO BAINGAN is basically a vegetarian Indian dish consisting  of diced Potatoes and Brinjal/ eggplant stuffed with spices in curry. Other common ingredients include garlic, ginger, onion, coriander stalks, and cumin. A number of variations and similar dishes exist, but the name remains the same.

So here i am sharing a quick recipe to aloo baingan masala sabji:



  • potato                                         5 medium sized (medium thin slices)
  • brinjal                                         7-8 medium sized (medium thin slices)
  • mustard oil                                3 tbsp
  • cumin seeds                               1/4 tsp
  • garlic                                            6-7 cloves (finely chopped)
  • onion                                           3 medium sized (finely chopped)
  • ginger                                          half inch (grated)
  • salt                                               1 tsp or to taste
  • red chilly powder                    1/2 tsp           
  • turmeric powder                      1/4 tsp
  • coriander powder                     1 – 1  1/2 tsp
  • dry mango powder (amchoor)   1/2 –  1 tsp  
  • garam masala                            1/2 tsp
  • green chilly                                2-3 (finely chopped)
  • coriander leaves                       to garnish



  • Firstly, peel, wash  and dice potatoes into medium thin slices.
  • keep your diced potatoes in water, so they do not turn black.DSCF1884
  • Now, take oil in a deep pan and heat it.

  • Add cumin seeds to hot oil and let them crackle.
  • Add garlic and cook till golden brown.
  • Add onion and ginger, cook for about 3-4 minutes or till onion turns golden brown.


  • Add all the seasonings and green chilly and cook for 2 minutes.


  • Add diced potatoes, and saute for 2 minutes.


  • Put the lid on pan and let the potatoes cook for for 4-5 minutes.

  • Meanwhile, cut the brinjals into medium thin slices and keep them also in water.
  • Add brinjals and give it a stir.


  • And let them cook for about 12-15 minutes with lid on low flame, keep checking the aloo baingan in between so that the veggies do not stick to the bottom of the pan.


  • check if the vegetables cooked properly, switch off the gas and garnish with coriander stalk.

  • serve the aloo baingan hot with phulkas or parathas.

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