Aloo Baingan - Eggplant and Potato Curry

Name: Aloo Baingan - Eggplant and Potato Curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1 small to medium globe variety eggplant (unpeeled); ¼ cup neutral oil (plus more for pan-frying the eggplant); 1 tsp cumin seeds; 1 medium yellow onion (finely chopped); 6-7 garlic cloves (crushed); 1- inch piece ginger (crushed); 2 medium tomatoes (or 3 small) (finely chopped); 1 small green chili pepper such as Thai or Serrano (sliced); 1 tsp coriander powder; 1 tsp cumin powder; 1/4-1/2 tsp red chili powder (or to taste); 1/2 tsp turmeric powder; 1/2 tsp ground black pepper; 2 tsp kosher salt (or 1 1/2 tsp sea salt); 2 medium russet potatoes (peeled and cubed into ¾-1” cubes (place in a bowl of water to prevent browning)); 2 tbsp cilantro leaves (finely chopped); ¼ tsp garam masala or chaat masala (optional); 1 tsp lemon juice

Instructions

Prep:10minCook:45min

Here's an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani & North Indian-style vegan curry that's tasty enough to serve guests. Tested to perfection!

Aloo Baingan - Eggplant and Potato Curry

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