A quick, easy, and tasty Potato and Eggplant Curry are what you need for a weekday dinner. The traditional aloo Baingan Sabzi recipe tastes best when served with hot naan or soft roti.

Are you a curry lover? If your answer is yes, then don’t miss this recipe for spicy Potato and Eggplant curry.

I love curries, they are so yummy and awesome. But when someone makes it at home with love and care, there is nothing better than can be prepared.

I always make this potato and eggplant curry when I am faced with a choice between eggplant curry and aloo curry. I love making it because of its simplicity and versatility.

Aloo baingan sabzi is a famous and traditional dish in Pakistan and India. Potato and eggplant curry is said to be the staple food of the south Indian people’s diet. It is enjoyed by everyone during lunch or dinner time.

This potato and eggplant curry recipe is a tasty and easy-to-make dish that goes well with rice, roti, bread, or naan.

While there are many ways of making potato and eggplant curry, I have found one way which yields great results without much fuss. Once you have learned the recipe and my tips, I am sure you will make it many times.

As always, I suggest you read the complete article for useful information included in the blurb. However, you can find the detailed recipe with exact ingredients and step-by-step instructions below.

See, Turmeric Potato Rice, Masala Okra, Vegetable Biryani, and Pumpkin Bhaji. 

potato eggplant curry recipe on a white plate

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Why Do You Like Potato And Eggplant Curry?

There are many good reasons to like aloo Baingan sabzi. Here, I would like to share with you some of the key ones that make this dish so great.

  • Potato and Eggplant curry is a very simple and easy-to-make recipe.
  • It’s delicious, filling, and ready in under an hour!
  • Aloo baingan sabzi is a healthy curry. It is a good source of fiber, iron, proteins, and other vital nutrients.
  • This simple yet comforting dish makes use of the best seasonal vegetables to create an excellent side or main course for your meal.
  • It is budget-friendly if all ingredients are available in your kitchen. Learn How to Grow Eggplant?
  • Doesn’t require any special talent or skill

Is Potato and Eggplant Curry Healthy?

I know what you’re thinking: “Isn’t a potato and eggplant curry (Aloo baingan sabzi) healthy?” Everyone has their own definition of healthy, but because eggplants and potatoes are packed with nutrients, I feel great about including this curry as part of my balanced diet.

Eggplants

Eggplants are a great source of fiber, vitamins, and minerals, and are low in calories. Additionally, eggplants contain traces of other nutrients such as niacin, magnesium, and copper.

  • Along with other essential nutrients, eggplants offer a high concentration of antioxidants. Antioxidants help in the protection of the body against damage produced by harmful substances called free radicals. Eggplants are particularly high in anthocyanins, an antioxidant pigment that gives them their vibrant color.
  • Eggplants are a good source of fiber and polyphenols, which may help lower blood sugar levels. High fiber and low-calorie content make eggplant a wonderful complement to any weight loss diet. Additionally, fiber passes slowly through the digestive tract, promoting fullness and satiety while lowering calorie intake.
  • According to some studies, eggplants may assist to lower the risk of heart disease due to their antioxidant content. In one study, eggplant was found to lower both LDL (bad) cholesterol and triglyceride levels, two blood markers that, when raised, can result in a higher risk of heart disease.
  • Several substances found in eggplant have been shown to have anti-cancer properties. Solasodine rhamnosyl glycosides (SRGs), for example, are a type of chemical found in some nightshade vegetables, including eggplant. SRGs have been proven in animal studies to cause cancer cell death and may possibly help in the prevention of cancer recurrence.
  • Eggplants are high in phytonutrients, which are natural substances that have been shown to boost mental wellness.
  • An eggplant’s distinct color has a purpose other than aesthetic appeal. In fact, studies have found that the natural plant components responsible for this coloring may help prevent osteoporosis and even boost bone density. Additionally, eggplants include iron and calcium, which are critical for strengthening and maintaining general bone health.

Potatoes

Potatoes are primarily constituted of carbohydrates, and also include reasonable amounts of fiber and protein, but nearly little fat when they are fresh. Vitamin C, potassium, and vitamin B6 are all found in the potato.

  • It contains numerous nutrients that are beneficial to the body’s health, including lutein, which is beneficial to eye health, and choline, which reduces inflammation.
  • The high fiber content of potatoes improves digestion. Our stomachs stay fuller for longer because of fiber, which helps us lose weight.
  • Potatoes include several minerals and phytonutrients that may assist in lowering blood pressure. It is noteworthy that potatoes have a high potassium content.
  • Because they include iron, phosphorus, calcium, magnesium, and zinc, they are beneficial to bone health.
  • The high folate content in potatoes can lower your risk of developing cancer.

 

Let’s come to the recipe…

Potato eggplant curry ingredients

Ingredients Description

  • Eggplants – Eggplants are considered superfoods! They are rich in antioxidants, vitamins A and C. I personally love the earthy umami flavor of eggplants!
  • Potatoes – Who doesn’t love potatoes? Potatoes in curry are the best thing! They go along with any vegetable!
  • Scallions – Scallions and eggplants are the best combinations ever! Try it to believe it!
  • Green Chilies – Rich in antioxidants, bring the perfect amount of heat and fragrance to the dish!
  • Onions – Yellow onions are great for curry bases you may use any available ones!
  • Tomatoes – You may use fresh tomatoes or you may use tomato paste. I love using fresh juicy tomatoes!
  • Salt – According to one taste!
  • Roasted cumin seeds – A staple ingredient, aids digestion, and almost no dish is complete without roasted cumin seeds!
  • Paprika – Optional, Adds color and flavor to the dish!
  • Nigella seeds – Used for tempering, have amazing health benefits!
  • Turmeric powder – Another staple ingredient, brings out color and flavor to the dish.
  • Allspice/ garam masala – The perfect blend of all the dry spices. Adds the perfect aroma to the dish.
  • Dry coriander powder – Adds the perfect fragrance to the dish!
Step by step eggplant potato curry photos

How To Make Potato and Eggplant curry (aloo baingan sabzi)?

  1. Rinse and wash the eggplants and potatoes.
  2. Cut the eggplants and potatoes into a circular disk shape about half an inch thick.
  3. Add a little oil to the pan and lightly fry or toast the eggplants and potatoes.
  4. Line the fried potatoes and eggplants on a plate.
  5. In a separate pan, add a little oil and add onions along with nigella seeds and roasted cumin seeds.
  6. Fry the onions until translucent and add tomatoes along with spices.
  7. Fry and cover all the masala amalgamates!
  8. Layer the fried eggplants and potatoes on the masala topping it off with some chopped scallions.
  9. Cover the pot and let it simmer on low heat for about 15 to 18 minutes.
  10. Open the lid and give it a good mix, add some chopped green chilies and scallions on top! 
  11. Trust me this will be the best eggplant potato curry you have ever had!
How to make potato eggplant curry

What To Serve With Potato And Eggplant Curry (Aloo Baingan Sabzi)?

Since there isn’t a lot of gravy or salan in this curry, I feel that any kind of bread, such as roti, naan, or paratha, is the ideal accompaniment. Additionally, yogurt or raita provides a refreshing complement to this eggplant curry.

I personally love it with some boiled rice. Yummy!!

Storing Information

Refrigerate the aloo baingan after placing it in an airtight container for storage. For a couple of days, it’ll be alright.

Freezing Guidance

Eggplant and potato curry freezes wonderfully. Allow it to come to room temperature before transferring it to freezer-safe containers and freezing it for two to three months.

Pro Tips

  • Pan-searing the eggplant before including it in the curry is the key to elevating Aloo Baingan sabzi to the next level. The eggplant tastes better and has a better texture when it is pan-seared. Having said that, if you’re pressed for time, you can decide to omit this step. I’ve prepared this recipe numerous times without pan frying, and each time it turned out excellent and flavorfully balanced.
  • Though any sort of eggplant can be used to make aloo baingan, a lengthy variety, like the Japanese eggplant, works best in this dish.
  • Don’t put water while cooking aloo baingan sabzi. Instead, let the vegetables cook in their own water.
  • Cut the potatoes and eggplants into equal-sized pieces.
  • In order to prepare aloo baingan sabzi, use a heavy-bottomed pan.
  • Depending on what’s available, you can adjust the potato and baingan quantities.

Other Eggplant Recipes To Try:

Frequently Asked Questions

What Potatoes Go Best In This Recipe?

In curries, baby potatoes taste AMAZING. This advice is valid and may be used with other recipes as well. Try to use baby potatoes in this dish if possible.  Even if you don’t have them, it’s totally acceptable. Although it’s not a deal-breaker, I will sincerely ask you to at least try it once.

Can You Make Potato And Eggplant Curry Without Tomatoes?

Yes, omit the tomatoes if you do not like to include them.

eggplant potato curry overlay on a white plate

I sincerely hope you will take some time to sit, dine, and enjoy life with one another. Make this Potato and Eggplant curry (Aloo baingan sabzi), and let me know how it turns out by leaving a comment on this post…  Have fun cooking!

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Categories

Nutrition

(Per serving)
  • Energy: 158 kcal / 660 kJ
  • Fat: 1.6 g
  • Protein: 4.8 g
  • Carbs: 34.3 g

Cook Time

  • Preparation: 20 min
  • Cooking: 30 min
  • Ready in: 50 min
  • For: 4 Servings

Ingredients

Instructions

  1. Rinse and wash the eggplants and potatoes.
  2. Cut the eggplants and potatoes into a circular disk shape about half an inch thick.
  3. Add a little oil to a large saucepan and lightly fry or toast the eggplants and potatoes.
  4. Line the fried potatoes and eggplants on a plate.
  5. In a separate pan, add a little oil and add onions along with nigella seeds and roasted cumin seeds.
  6. Fry the onions until translucent and add tomatoes along with spices.
  7. Layer the fried eggplants and potatoes on the masala topping it off with some chopped scallions.
  8. Cover the pot and let it simmer on low heat for about 15 to 18 minutes.
  9. Open the lid and give it a good mix, add some chopped green chilies and scallions on top! 
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.