Aloo Baingan Sabji – an easy North Indian stew-like curry. Made with potato and eggplant, it is infused with aromatic spices and cooked to perfection with chunky tomatoes and onions. Steaming hot, paired with “just-made” Roti/Phulka, this dish makes for a delightful and satisfying Roti-Sabji meal any day of the week.
Yes… I’m aware that there are “eggplant haters” out there… I once counted myself as a member of this club! Over the years, though, I have grown to love several dishes made from eggplant… this one included, of course. I continue to remain a bit picky, though, and am somewhat hesitant to try a “new” eggplant dish.
So… if you’re sort of like me when it comes to eggplant, trust me, I do understand! Still, I hope you will give this tasty Sabji a fair try, and… Hey, if you love potatoes, tomatoes and onions, maybe you can make a little room for eggplant to join this party as well.
Eggplant – Indian origins
Eggplant, believed to have originated in India, is widely popular across the country, with every region having its own variety of delicious offerings. Roasted, fried, sauteed, pickled, either alone or in combination with other vegetables, each boasting its own unique flavor/texture. Growing up in India, one quickly learns the many names that folks call this much-loved vegetable. Widely called Brinjal /Aubergine in “Indian English”, other common names are Baingan (Beng-gun) in Hindi, Vaangi in Marathi, Ringan in Gujarati, Begun (Bay-goon) in Bengali, etc.
It’s rather fascinating to look at the many varieties one encounters at the vegetable market… Some are tiny, creamy-white oval shaped eggplants that really do look like “eggs”. Other varieties are long and skinny, tube-like in appearance, with violet/purple skins. And, of course, you will see the large and bulbous, dark purple-skinned variety. This is the one that folks like to roast whole on an open fire, then scoop out the soft-cooked pulp to make Baingan Bharta. Each eggplant variety is special in its own way, prized for particular culinary creations.
“Sabji” refers to the raw vegetable and/or the cooked dish
Perhaps the most common type of dish made with eggplant is a “Sabji” – to be scoped up with a piece of flatbread – Roti, Chapati, Paratha, Naan, etc.
For folks not familiar with the term, let me clarify a bit. In many Indian languages the term Sabji (or “Subzi” – Hindi; “Bhaaji”- Marathi; “Tarkari” – Bengali; “Shaak” – Gujarati, etc.) can refer to both the raw vegetable as well as the cooked dish. It’s generally not confusing, though – one can easily discern from the context what is being referred to.
Some varieties of eggplant Sabji are considered everyday fare, suitable for whipping up on a busy weeknight. Others, though, such as the rather elaborate Maharashtrian “Bharli Vangi ” (Bhurr-lee Vaang-ee, stuffed eggplant), are most certainly fit for a special occasion feast.
Aloo Baingan Sabji – North Indian style
My Mom was a great eggplant-lover and cooked it often. I, on the other hand, didn’t much care for eggplant at all when I was growing up. I did like eggplant fritters, of course – who doesn’t like fritters?! Other than that and a couple of other eggplant dishes that I enjoyed, I was never too excited at the prospect of having eggplant.
Then I had my first taste of North Indian style eggplant Sabji at our Punjabi neighbor’s place. I was still a child then and I just loved its flavor and texture, so completely different from what Mom usually made. Needless to say, Mom was floored when I told her that I had really loved it. Well, ever ready to learn something new, she soon did, and started to make this Sabji and I was a happy camper.
To this day, this potato-eggplant Sabji remains one of my personal favorites. Whenever I visited from the US, I always asked Mom to make it for me. Maybe it was the taste of the eggplants grown in Indian soil, and maybe it was simply Mom’s touch… This Sabji sure has a special place in my heart. Of course, whenever I make it myself, I also remember, with great affection and nostalgia, the Punjabi “Aunty” who gave me my first taste of this delectable Sabji.
Punjabi Flavor – it’s the Seasonings, of course!
It’s often the small details that make something special. In this Sabji, I think it’s the particular combination of spices that works its charm, along with the unique and bold flavor of Mustard oil – called “Sarson ka Tel” in Hindi. A little pronunciation fun…. the “son” part of “Sar-son” is pronounced as “so” with a distinct nasal twang at the end… go on, try it out! The word “Tel”, which means oil, is pronounced as “Tail”, with a soft ‘T’ sound as in ‘think’).
Lots of Sabji recipes from all parts of India have onion, garlic and tomato. So what is it that makes this Sabji typically Punjabi? For sure, it’s the combined flavors of cumin, fennel and Kalonji (Kull- rhymes with ‘dull’; Kull-on-jee; Nigella seeds).
Kalonji – Nigella sativa – adds distinctive flavor
Folks from Punjab and several neighboring states, as well as the eastern states of Assam, Bengal and Orissa, commonly use Kalonji (called Kalo Jeera in Bengali) in various dishes…. These dishes, such as Dal, Sabji, Pickles, Chutneys, Naan and other flatbreads, snacks like Samosas, Mathri, etc., often owe their distinctive flavors to Kalonji. I’m always amazed how just tiny amounts of particular seasonings make such a striking difference to the overall flavor of a dish.
Kalonji also has a long history of culinary and medicinal use in many parts of the world besides India.
Kalonji – Many names – and much confusion!
I’d also like to clarify a few common misconceptions regarding Kalonji. Some folks incorrectly use the term ‘onion seeds’ to describe Kalonji, perhaps because they do look rather similar. However, Nigella seeds certainly do not grow into onion plants! In fact, Nigella (Nigella sativa; family Ranunculaceae) and onions (Allium cepa; family Amaryllidaceae) belong to very different botanical families.
That’s not all… This seed has so many names, well-known regionally, of course, but what if you’re unfamiliar with these names? I have seen so many recipes that provide various alternate names for Kalonji: Caraway seeds, Kala Jeera, etc.
If you use Caraway seeds instead of Kalonji, well, your food will surely taste different (even though it might still taste great!)! Caraway seeds (Carum carvi, family Apiaceae) have a completely different flavor profile than Kalonji.
Likewise, the term “Kala Jeera” (meaning Black Cumin) to refer to Kalonji, common among Bengali folks, can cause confusion as well. A non-Bengali person might easily confuse it to mean Shahi Jeera (Bunium persicum, family Apiaceae), because in various other Indian regions, this too is called Kala Jeera! Incidentally, unlike Nigella, Caraway and Shahi Jeera are actually from the same family as Cumin (Cuminum cyminum, family Apiaceae; commonly called Jeera in India).
So, when you want to buy/use Kalonji… be attentive – even commercial labels can be quite misleading! Also, be sure to scrutinize the appearance of the seeds: they look very different from Caraway and Shahi Jeera. If you’re not familiar with any of these, check out the pictures I’ve posted under recipe directions.
Basic Aloo Baingan Sabji
The original recipe for Aloo Baingan Sabji, as “Aunty” made it, is pretty straightforward. Saute all the vegetables in the Tadka (Thud-kaa) for a few min, add a little water and pressure-cook till done. Easy-peasy!
However, as my own cooking skills developed, I began to notice some details that I hadn’t before. The eggplant looked kind of mushy and tasted a bit bland, as if it hadn’t really absorbed much flavor from the seasonings. To fix the mushy-ness, I tried decreasing the pressure-cooking time. No more mushy eggplant, but the potatoes…. Oh, they were most certainly under-cooked! Plus, the eggplant still tasted pretty bland. Hmm….
Aloo Baingan Sabji – Tweaked and Modernized!
I tinkered with the recipe a bit more, finally settling upon a reliable cooking method that worked for me. My method might sound a bit complicated, but trust me, it’s not! It’s just not a “one-pot” method like the original recipe. Once you make it, though, I think you will agree that it’s worth having to wash an extra pot or two.
So… what is different about my method? I season the potatoes and give them a bit of a head start, cooking them briefly in the microwave while I prep and season the eggplant. Then I pressure-cook the vegetables together, without any added water, by using the “pot-in-pot” cooking method (think of it as pressure-steaming). If you’re not familiar with this method, do take a look at my pressure cooker and accessories page.
If you don’t have a pressure cooker, no worries, but hey, maybe it’s time you got one! Check Recipe Notes for directions for cooking this Sabji in a heavy bottom sauce-pan, Kadhai or Wok. It will take longer to cook, for sure, but will still be absolutely delicious.
As the eggplant cooks, it releases moisture and nicely absorbs the flavors from the seasonings “stuck” to the pieces. As for the potatoes…. Well, they are already partially cooked, so you only need to pressure-cook for just a few minutes. And there you have it…. Aloo Baingan Sabji … cooked to perfection!
Special Diets
This potato-eggplant Sabji is vegetarian, vegan, gluten-free, soy-free and nut-free (if you use nut-free oil for cooking). For authentic Punjabi flavor, I recommend using Mustard oil for cooking.
However, I’m aware that not everyone likes the strong, rather pungent flavor and smell of Mustard oil. If so, then sure, use any mild-flavored oil of your choice. I do not recommend extra-virgin olive oil for making this dish, though. Cold-pressed extra-virgin olive oil is meant to be used cold: Don’t heat it! It has vital heat-sensitive nutrients that you really don’t want to destroy.
The next time you bring home some fresh, succulent eggplant, give this simple and tasty North Indian style Aloo Baingan Sabji a try….
Perhaps you might also like to try a few other “Sabji” recipes I’ve posted: these would be great for a Roti-Sabji meal as well:
- Gobhi Matar Sabji – quick and easy, make it in the microwave
- Roasted Bhindi Sabji – Bhendi, Okra, Lady’s fingers: so easy to make in the oven, with very little oil
- Paneer Capsicum Stir-Fry – simple and tasty, with Simla Mirch / Green Bell Pepper
- Besan-Capsicum Sabji – from Maharashtra, with Dhoblee Mirchee / Bhoplee Mirchee / Green Bell Pepper
Do leave a review and star rating… many thanks!
Enjoy!
Aloo Baingan Sabji – Easy Curry with Potato and Eggplant
Equipment
- 1 Pressure cooker preferred If not available, you can cook the Sabji in a heavy bottom Kadhai/Wok/ saucepan pan on the stove-top; it will take longer, though. See Recipe Notes for details.
- 1 stainless steel container that can be placed on the rack inside the pressure cooker pot "pot-in-a-pot" cooking method; don't need if not using pressure cooker – Recipe Notes for link to pictures of suitable containers.
- 1 Shallow frying pan – medium (10 in / 25 cm) or, use a medium Kadhai or Wok
Ingredients
- 150 g Eggplant – cut into chunks – about 2 cups; cut just before cooking to prevent browning about 1 medium Japanese eggplant – 8-9 inches long, 1 1/4 inch diameter; Japanese eggplant – thin and long, light violet-purple skin – cooks very fast; if not available, use other available variety – however, cooking time may need to be adjusted, since some varieties take longer to cook.
- 150 g Potatoes – peeled and cut into bite-sized chunks – about 1 cup heaped any variety of potatoes OK
- 1 cup Tomatoes – chopped any variety OK; about 2 medium Roma
- 1 cup Onions – cut into bite-sized chunks any variety OK: red, yellow, white
- 1 tsp Fresh Ginger – finely chopped, grated or pounded in mortar and pestle about 1/2 inch (1 cm) square piece
- 1/4 tsp Salt adjust according to taste preference
- 1/4 tsp Turmeric
- 1/4 tsp Red chilli powder (cayenne) adjust according to taste preferences – add up to 1/4 tsp more if you like it spicy
Seasonings For Onion-Potato mixture
- 1 tsp Cumin Powder
- 1 tsp Coriander powder
- 1/8 tsp Turmeric powder
- 1/4 tsp Red chilli powder (cayenne)
- 1/8 tsp Salt
- 1 tsp Oil Mustard oil or other mild-flavored oil of your choice: I do not recommend using Extra-Virgin Olive Oil here)
Tadka
- 1 tbsp Oil – use Mustard oil for authentic Punjabi flavor any mild-flavored edible oil OK; I do NOT recommend using Extra-Virgin Olive Oil here
- 1/2 tsp Cumin Seeds
- 1/2 tsp Fennel seeds
- 1/2 tsp Coriander seeds
- 1/2 tsp Kalonji (Nigella) seeds if not available, OK to omit; do NOT use Caraway or Black Sesame seeds – they have a very different flavor profile
- 1 tsp Garlic – chopped 2-3 cloves
Garnish
- 1/4 cup Fresh Coriander leaves (Cilantro) – chopped
- 1 whole lime/lemon – cut into wedges (optional)
Instructions
- Cut up the potatoes and onions, chunky style.
- Add the seasonings as listed under seasonings for onion-potato mixture cumin coriander, turmeric, red chilli powder, salt and oil
- Using 2 spoons, gently mix everything to evenly distribute the seasonings. Cover and microwave on Hi for 3-4 min. Note: If microwave is not available, set up a steamer assembly, and steam-cook this seasoned onion-potato mixture in a stainless steel plate/bowl for 12-15 min.
- While the potatoes cook, dice the tomatoes.
- Peel and chop garlic
- Peel and grate ginger
- Wash and cut the eggplant last – do this just before making Tadka: this will keep the cut surfaces from turning brown through contact with air
- Cut into chunks – slice the eggplant into 1 1/2 in (3 1/2 – 4 cm) pieces, then quarter each piece as shown.
- Make Tadka:Heat oil in a medium wok/saucepan, then add cumin, fennel, coriander and Kalonji.
- Add the chopped garlic and saute for 20-30 seconds.
- Add the eggplant pieces.
- Sprinkle 1/4 tsp each of turmeric, red chilli powder and salt
- Toss together to evenly coat the eggplant with the Tadka and seasonings. Turn heat off. Transfer the seasoned eggplant to a pressure cooker insert container.Reserve a portion of the Tadka which remains at the bottom of the pan, to put on top of the potatoes later. Note: If pressure cooker is not available, please see Recipe Notes for detailed directions for cooking this Sabji without a pressure cooker.
- Add ginger and tomatoes and gently mix. Allow the seasonings to remain stuck to the eggplant pieces.
- Remove the partially cooked onions and potatoes from the microwave and stir gently.
- Arrange the onion-potato mixture on top of the eggplant-tomato mixture, then spread the reserved Tadka over the top. Place the rack/trivet inside the pressure cooker pot and add about 1 1/2 cup of water. Place the prepared container with the vegetables on top of the rack.Close the lid and pressure-cook for 6-7 min at full pressure (i.e., 3-4 whistles if using a stove-top pressure cooker that whistles). Allow pressure to release naturally, about 10-12 min.
- Meanwhile, trim, wash and chop fresh coriander leaves (cilantro). Also slice a lime/lemon into wedges (optional)
- When pressure releases, (or carefully force-release after 10 min, keeping your fingers out of the path of the hot steam that is released), remove the lid.The volume of the cooked Sabji will be considerably less than it was before.
- Gently stir to mix, taking care not to smash the soft-cooked eggplant. Taste test and adjust salt/chilli powder as needed.
- Garnish with fresh coriander and serve hot, with Roti, Chapati, Naan, Paratha.
- Enjoy!
Notes
Pressure cooker insert containers for “pot-in-pot” cooking
- Pressure cooker accessories
- Use any stainless container that fits comfortably inside the pressure cooker pot on a trivet/rack.
No pressure cooker?
No worries, cook the Sabji on the stove-top, in a heavy bottom saucepan, Kadhai or Wok.- After seasoning the eggplant with the Tadka, add the tomatoes and onion-potato mixture on top
- Carefully pour about 1/2 cup boiling hot water from the sides of the pan
- do NOT pour it in the middle
- you don’t want to let the water wash away the seasonings that the eggplant pieces are coated with
- do NOT pour it in the middle
- Don’t stir the mixture; cover and simmer for 20-25 min on low-medium heat
- remove lid 2-3 times along the way to check that the Sabji is not sticking/burning on the bottom.
- if it is starting to stick, add a little hot water (1-2 tbsp) from the side and cover;
- after about a minute, use a spatula to gently scrape and release the “stuck” portion on the bottom, and continue to simmer
- if it is starting to stick, add a little hot water (1-2 tbsp) from the side and cover;
- Check eggplant for done-ness only after about 20 min of cooking.
- Carefully remove 1 piece of eggplant from the bottom
- cool for a minute and check
- it should be soft and fully cooked, without being too mushy.
- Continue to cook if the eggplant is not “well-done”.
- cool for a minute and check
- Carefully remove 1 piece of eggplant from the bottom
- Also check the potatoes – they must be fully cooked but also hold their structure
- remove lid 2-3 times along the way to check that the Sabji is not sticking/burning on the bottom.
- Once the vegetables are fully cooked, turn heat off.
- Set aside, covered, undisturbed, for 6-8 min.
- Remove cover and mix gently, taking care to not smash the delicate eggplant.
- Garnish and serve immediately with Roti / Chapati
Storing Leftovers:
Refrigerate leftovers in a glass/ceramic lidded container. I do not recommend freezing this Sabji. Upon thawing and re-heating the texture is completely destroyed.- Consume within 2-3 days
- Reheat in microwave until heated through – covered, 1-2 min.
- Serve steaming hot.
- Add fresh garnish, if you wish.
Thank you @Dr.Dandekar! tried out the Aloo Baigan with a couple of tweaks due to my diet restrictions. My taste buds are still tingling & my lunch plate was sumptuous.
So glad to know you enjoyed it, Deepa! It is my favorite kind of Baingan Sabji.
Wow. I think this will become a weekly staple in our house. I used a bit more oil and cooked all of it in one pot on the stove. A friend who came over for dinner said it “tasted like home!”
Thanks Jennifer! Cooking it all in one pot is the traditional way of doing it, so how could you go wrong with that?! 🙂
So glad you all enjoyed it and made your friend think of “home”!
I tried to create a method that allows for using less oil and less “babysitting” time watching the pot, plus using cooking techniques that preserve nutrients better than some traditional methods.
Update: this HAS become a dinner staple for us. I make it every couple weeks! It is SO good and easy to make. I love a good reason to use my fennel seeds and kalonji 👏🏻 And the kids eat their veggies
So glad you like it Jennifer! You’ll find lots of uses for Kalonji and Fennel on this site. Have you checked out any of my spicy pickle recipes? Many of them call for Kalonji and fennel! Radish greens pickle, fresh Cranberry pickle, Purple Kale stems pickle…. I think you’ll love them all! They’re also a great way to use things you might otherwise simply discard.
I have always enjoyed this dish and was happy to try out the recipe Sushma has provided. Thanks to her detailed instructions, I was able to create a tasty dish that we ate with chapathi.
So glad you enjoyed it!
This recipe for aloo baingan ki sabji is an absolute winner! I tried it last night and it turned out amazing. The combination of potatoes and eggplant cooked in those aromatic spices created a burst of flavors that left my taste buds dancing. Plus, it was so easy to make! Definitely adding this to my regular rotation of recipes. Thanks for sharing
Thanks, Payal! I’m so glad you enjoyed it. It is one of my favorite eggplant sabjis.. reminds me of my Mom every time I make it… she was the biggest eggplant lover. I just love your description “left my taste buds dancing”… I’m going to use that line now, if you don’t mind! 🙂
Thanks for your kind and thoughtful review and 5-stars!
I hope you browse through other recipes I’ve posted and make some of them…I’d love to know if any of them make your “taste buds dance” too! 🙂