Potato and Eggplant Curry (Aloo Baingan Sabzi)

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.

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Course: Entrée, Lunch

Cuisine: Indian

Keyword: Potato and Eggplant Curry (Aloo Baingan Sabzi)

Prep Time: 20

Cook Time: 30

Servings: servings

Calories: 213kcal

Ingredients

2 tablespoons avocado oil
2 medium potatoes
1 large eggplant
2 medium onion cut into slices
1/2 teaspoon nigella seeds
1 teaspoon roasted cumin seeds
2 medium tomatoes chopped
2 green chilies or 1/4 teaspoon cayenne (optional)
2 green onions chopped
1/2 teaspoon ground turmeric
1/2 teaspoon ground paprika
1/2 teaspoon garam masala
1/2 teaspoon coriander powder
1 teaspoon salt

Instructions

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

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