Aloo Baingan (Potato and Eggplant)

Aloo Baingan (Potato and Eggplant)

Aloo Baingan

Aloo baingan (potato and eggplant) is a great main dish. It’s easy to make and can be served with any bread.
This recipe serves 3 to 4.
5 from 1 vote
Course Main Course
Cuisine Indian
Servings 4 people


  • 1 medium purple eggplant baingan, un-peeled, cut into 1/2″ cubes
  • 2 medium russet potatoes aloo, peeled and cut into 1/2″ cubes
  • 4 medium tomatoes tamatar cut into 1/2″ cubes
  • 2 Tbsp cilantro chopped, hara dhania
  • 1 Tbsp oil
  • Pinch of asafetida hing
  • 1 tsp cumin seed
  • 1 green chili chopped, adjust to taste
  • 1 tsp ginger paste adrek
  • 1 Tbsp coriander powder dhania powder
  • ½ tsp turmeric haldi
  • ½ tsp paprika dagi mirch
  • 1 tsp salt adjust to taste
  • 2 Tbsp water

Also needed

  • Oil to fry


  • Heat the oil in a frying pan over medium high heat.
  • Frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily.
  • Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.
  • Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
  • In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste.
  • Heat the 1 tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
  • Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
  • Add chopped tomatoes stir-fry for a minute.
  • Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
  • Subji should be not very dry if needed add three to four spoons of water.
  • Turn off the heat and add chopped cilantro mix it well.
  • Left over makes great sandwiches
Keyword Aloo, Baingan, Brinjal, Eggplant, Gluten Free, Potato, Spicy, Subji, Vegan, Vegetable
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92 thoughts on “Aloo Baingan (Potato and Eggplant)

  1. Hello. I have only tried your aloo baingan recipe so far so in general I can’t rate your recipes. This goes against the majority said here but I feel as is, the recipe is just ‘okay’. Suggestions for improvement:
    -bcs the potato’s are just friend. And then mixed in with the curry, they don’t develop any flavor to them besides their natural taste. They should be fried with some spices such as cumin, salt, and garlic powder.
    -I love tomato’s but they made the dish taste rather acidic. There needs to be something to balance that but there isn’t.

    I will try more of your recipes insha’Allah but for me, this one needs improvement if I were to make it again. (Although I like that it is relatively quick to make)

  2. I have loved every one of your recipes I have cooked, Manjula! You are a truly wonderful cook. Thank you for sharing them! This recipe I cooked for several friends last night and they absolutely loved it! They all want your recipe! Many thanks again.


  4. This dish was DELICIOUS, thank you! It has a very comfy home-cooked flavor. I can already tell I will be making this many many times in the future.

    Just a tip – boil the potatoes or heat them in the microwave first to shorten their frying time.

  5. Thank you for this recipe. This is my all time favorite Indian dish. I had it at a restaurant, and this is just as good as the one I’ve had- so satisfying!

  6. Thank you Manjula for your wonderful recipes. I am becoming addicted to your website! My husband and I love Indian food and live in a very Indian neighborhood (Iselin, NJ) so we have access to Indian grocery stores all over the neighborhood. Over the years I bought two Indian cookbooks and have found them so intimidating. The stores as well, because the ingredients are not in English. So, I am thrilled with your website. You explain the names in both languages and why and when you would use them. You have a fantastic list of pantry staples which I plan to print and bring with me to the store . The videos demonstrating the techniques are so easy to follow. Thank you, thank you, thank you. You have a very happy fan in New Jersey! In love and light, KATORA

  7. I made this as part of an Indian banquet and it was one of the stars of the show. The other dish that everyone raved about was the paneer dish I made using one of your recipe. Thank-you your recipes are wonderful.

  8. I teach food classes at my local health food store. And I wanted to make this a bit healthier. So I baked the potatoes and eggplant. It was still super delicious. I will be making a variation of this in my upcoming class.

  9. Aloo Begain is one of my favorite recipes but I have never been able to make it at home. Your recipe is wonderful! Restaurant quality. I also made your naan recipe to serve with it. Both were AMAZING!
    Thank you.

  10. Hi Manjula, I was wondering if I could bake the potatoes and eggplant instead of frying them? Would it make a big difference? Thanks for the great recipes!

    1. HI Sameera

      I have tried baking, shallow frying ( as the recipe suggests) and deep frying. By far the best taste is obtained when you shallow fry the eggplant and potatoes. Deep frying makes it a bit too oily and baking just doesn’t give that mouth watering taste.

      Thanks Manjula this recipe is amazing. I have made it a few times and each time it has come out perfect. Your recipes are simple to understand even for a learner cook like me.

      1. I agree too about the shallow frying – it’s just right. This recipe is my favorite thing to eat these days — my favorite foods are all nightshade vegetables, and the combination of potatoes, eggplant and tomato makes this dish a dream come true for me! I also agree with Caroline, I am just a learner cook, and Manjula’s recipe turns out perfect every time.

        Manjula, you are the Julia Child of Indian cooking! Just like Julia, you use your expertise to make beginners feel brave about trying new dishes. I am so appreciative!

  11. Hi Manjula,I tried a few recipes they are very simple and taste great.Thank you for sharing.can you please make a video of sutherfin in your dessert section.

  12. Really excellent recipe manjula!! i had been searching for a site which provides non-garlic, non-onion recipes.. Excellent!! I hv started to hate onions, garlic & masala.. I made this recipe super quick, but substituted with boiled potato & left-over brinjal curry(made in mor) for eve roti.. It was delllicious!! thanks keep up the gud work..

  13. My friend Elizabeth and I just made this recipe last night, and it came out perfectly! Your video was so helpful, and made us unafraid of trying something new. It was a totally new taste compared to the things we usually cook, and very delicious! Thanks so much for sharing your cooking with us!

  14. Hi Manjula,
    I’ve been using your recipes for a while now, and absolutely love them. I am going to start sharing them. I know you have a lot of followers, but there could be more.
    Keep cooking!
    The Kitchen Shaman

  15. Hi Manjula!! I’ve just tried this recipe and it taste great.. Thanks for share it.I love your website and all your recipes, i’m vegan and i’m learning so much from indian cooking.. take care!
    Greetings from Spain.

  16. Hello Manjula Aunty,

    I’m a newbie to cooking and just tried this recipe… it turned out really well and I loved it. Thanks a lot!


  17. hello manjula aunty, i tried your receipe of aloo baigan and it came out excellent, my husband loved it very much, first time i cooked something without onions and garlic…and it was superb.
    thanks for sharing your receipes.

  18. Everyone at home knows you because I only like following your recipes..They are very reliable , simple..with not too many masalas..and turns out very nice when your recipes are followed exactly. In fact you are Mom-like for me. love you.

  19. Wow! There are more things that unite people than separate them! We have a similar dish here in Greece(only the spicing is different) but, we ‘sweat’ the egg-plant with salt for around 15 mins. to take out the bitterness. How is this dealt with since you used them directly? Thank-you, love your recipes.

    1. Hi Jenny,

      Eggplants in different parts of the world are slightly different and not all have the bitterness taste.

      I taste a bit of the raw so I can decide whether they need to ‘sweat’ or not.


  20. Hi Manjulaji

    I tried a few of you recipies and all of them turned out good 🙂 esp. the aloo baingan and bundh gobi mutter subzi. thanks for such wonderful recipies, they are indeed wonderful and delicious.

  21. Namaste!

    My boyfriend and I love Indian food, and since we discovered your website we have gotten so creative! I just tried this dish, Aloo Baingan, except I used zucchini instead of eggplant because I didn’t have any eggplant on hand. I can’t wait to make it again using eggplant!

    Whenever we are hungry, we like to watch your videos! My boyfriend is getting really good at the breads, and I love your chutneys! Thank you so much for all the healthy and delicious recipes. 🙂


  22. Manjulaji,

    I am an avid follower of your cooking. My mom teaches me home style south indian food. I have always noticed that what you learn from years of experience with home cooking cannot come from any where else. You are my mentor for north indian cooking. I have made your rajma recipe a million times and my friends and family love it! I tried aloo baingan today and it was just out of the world.

    However, instead of frying, i sauteed the potatoes and eggplant separately in a tbsp of oil each and added ginger garlic paste instead of just ginger. I am absolutely loving this!

    Keep up what you are doing!

    Take care

  23. Hi and thank you for this recipe! I was looking for something to do with potatoes & eggplant and this one worked out perfectly.

    We love Indian food and because we are vegetarian this cuisine has a lot to offer 🙂

    I have also tried two other recipes (dal makhani & bhindi masala) from this site and they were wonderful.

    Will definitely come back again!!!

  24. Hello and thank you SO MUCH for your wonderful recipes! My husband and I have visited your country and just love Indian food. Unfortunately, we live in Greece now and cannot find a good restaurant where we live – your website is a life saver! While living in the UAE, we fell in love with beingan bartha – can you show me how to cook that? Thank you again!

  25. Just tried this recipie Manjula and it’s simply delicious, very tangy and nice! Thank you so much, will be trying out more of your recipies, keep cooking and posting, you are super 🙂

  26. I’m trying this reciepe tonight. I just found your site yesterday and watched at least 5 of your video’s. I have my list to try now. Thanks for putting your reciepe’s out, this is a wonderful site!

  27. Hello Manjula,

    Thanks for this delicious recipe. Every dish I’ve ever made from your site has been a hit. Being vegetarian with your help doesn’t feel like I’m missing anything. In fact, I might turn a few omnivore’s with food like this. This is my wife’s favorite dish – when she’s smells the potato cooking she is always really stoked. You rule.

    Kind regards,

  28. Hi Manjula!
    Im ovo-lacto-vegetarian and tried this recipe. It was delicious! I have tried several of your recipes and had great results. Thanks for posting this! Check out my blog for a photo of the finished meal. I will definitely link you!

  29. I made this for tonight’s dinner… I’ve tasted it and it is DEEEEELICIOUS. I kept walking back to the pot to steal some. At the rate I’m going, my husband is not going to get any. 😀 😀 (p.s. didn’t use asafetida cos I don’t have any, will certainly add some next time.)

  30. Hello Auntiji,
    It is a nice recepie but i want to know to make baingan ka bhurta.
    My husband like it very much but i dont know how to cook it .

  31. Hello Manjula,
    I am alraady getting new tips from you! Thanks for your recipes. This dish looks delicious and I will defintely try it out!
    God bless and please continue with your good work.

  32. why do they say that u never use onion in your receipe. i think u use onions. i think i have never seen u using garlic in your receipe . may be because you are a jain.

  33. Lem Tay, I should try that next time. This was really good but maybe a bit fatty since it was fried.

    Manjula, I really enjoyed making this recipe. I am American and married to an Indian man, and since you are Jain your recipes are close to what his mother makes. I made it tonight and just added a 1/2 tsp of red chile powder along with the paprika (since we like really spicy food) and also 1 tsp of garam masala when it was simmering at the end. We had it with naan and both loved it. Thanks! I love your website.

  34. Dear Manjula Aunty,
    Your recipes are tasty and your style of cooking is simple. And making food tasty without onion and garlic is not that easy. I am from the ‘not too much onion and garlic’ school so your recipes have helped me a lot.
    Thank you very much.

  35. Dear Aunty,
    Thankyou for sharing your delicious recipes and sharing your video clips as well.
    I would be very interested in some traditional saatvik recipes.
    In gratitude from New Zealand.

  36. WOW..Tried and came out wonderful. I like the great smell of coriander powder and ginger and tastes yummy too. The brinjal soaked a lot of oil, because of its texture, so i half cooked in oven. Its great looking dish.Thanks for sharing.

  37. Namaste Manjulaji,
    I love this combination of veges. I used to make my own receipe but now I have tried your receipe and it was tastier. I used to add onions in my receipt. Thanks you also for the hint on how to test if the oil is hot enough but putting in a gheera seed… that’s a great tip. I also used the left overs on italian bread – for lunch – we enjoyed them. Thanks Manjulaji.

  38. If you want to try this recipe with a greatly reduced amount of oil used, try boiling the potatoes, and grilling the eggplant.

    You will need to cut the eggplant into 1/2″ slices, just to make it easier to grill.

    Have about 1 tbsp of oil in a small bowl and a pastry/basting brush, heat a ridged grill. I use a cast-iron one which is very well seasoned and that works great, otherwise, a non-stick one would work too. Brush each slice of eggplant lightly with oil, then press down on the grill. Press each slice down well to get a good contact with the heat, and don’t move it for at least 2-3 minutes to let the lines form.

    Repeat for the other side. You will find that the eggplant cooks very well this way, has a smoky/charred taste, minus all that oil. You can test for doneness by piercing the eggplant with a sharp pointed knife or similar, when it feels tender instead of spongy, it’s ready.

    After grilling, you can cut the eggplant into smaller pieces and proceed with the recipe as normal. You may want to cook the eggplant a bit less to ensure that in the final simmering the pieces don’t fall apart.

    Let me know how you all go with this alternative method. Thanks.

  39. First of all, I want to thank you for all your recipes………they almost always turn out great and you make them look so easy that I feel like trying them, in the first place.
    It’s almost like having my mom here in USA showing me how to cook………… 🙂

    I have tried a lot of your recipes and almost all turned out great but this one.
    Probably it was not to my liking or may be I have eaten /made better baigan subji than this (Though I use a lot of garlic and onions).
    Also, I was shocked to see the large amount of oil eggplants absorbed while deep frying them. Probably that discouraged me further from liking this recipe.

  40. hi manjula,
    no wonder this recepie isyour daughter-in-law’s favorite. now its my fav too. i tried it and it was really good. thanks for the great recepie. thanks a lot

  41. Aunty, I am so happy to see the recipe.I am posting this comment even before watching the video & i am damn sure it will be greatttt!Thanks for fulfilling our desire.
    Love you aunty

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