“Face it – potatoes are boring. But everybody loves them. The challenge is to update potatoes in ways that people will still enjoy eating.” – Lisa Fisher

This creamy, spicy and so quick to make Aloo Baingan Ki Sabzi (eggplant potato curry) is delicious enough to compete with some of the most heavy weight meat dishes. Another one of those one-pot meal recipes that are a blessing on a lazy or busy day.

Eggplants and potatoes are two of the most versatile vegetables and complement each other wonderfully! Tomatoes and a few spices help the flavours come alive and make this curry finger licking good.

However, keep in mind that although vegetables are usually the quickest to cook, they are not always the easiest to bring results. Overcooked, over-spiced or under-flavoured, they might turn out a disappointment.

That’s why it’s important to remove the curry from the heat at the right time and be cautious about the balance of spices. You can always add more salt or spices later.


5 medium eggplants, cubed
4 potatoes, peeled and cubed
4 tomatoes, diced
2 medium onions, sliced
4 cloves garlic, crushed
1 teaspoon red chilli powder
1/2 teaspoon ground turmeric (haldi)
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon black pepper
2-3 cloves (lowng)
1 teaspoon salt or to taste
4 tablespoons vegetable oil
green chilli peppers and fresh coriander for garnishing

This Is What You Do:

Heat the oil in a deep pan on medium heat. Add sliced onions and crushed garlic. Sauté for 2 minutes or till onions are soft and garlic aromatic.

Add all the dry spices and eggplants, continue to sauté till eggplants are slightly soft.

Add potatoes and one cup of water. Cover the pan and let simmer on medium low heat for ten minutes or till the potatoes are almost done.

Add tomatoes and cover the pan for another 5-7 minutes. The tomatoes should melt down during this time, their juice amalgamating with the curry.

Remove from the heat and garnish. Serve hot with roti or plain rice.

Serves 4

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