This Aloo Baingan Masala or Potato Eggplant Curry recipe makes a simply flavorful, and hearty vegetarian Indian curry. This easy and delicious pressure cooked Potato Eggplant curry is made using potatoes and eggplants.

This North Indian style curry is simple to make and is ready under 25 minutes, which makes it perfect for the busy weeknight dinner. Just pair it with a side of some hot chapati/paratha or steamed rice and your deliciously comfy, and easy dinner is ready to devour.

You can also cook this curry for any meal when you want something fuss-free yet delightful and nutritious. Another excellent thing about this curry is, that it is vegan and gluten-free too.

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Serves: 4
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INGREDIENTS:

❖ 2 cups potatoes (aloo), diced
❖ 2 cups eggplants/brinjal (baingan), diced
❖ 2 tbsp oil (tel)
❖ 1 teaspoon cumin seeds (jeera)
❖ 1 teaspoon mustard seeds (rai)
❖ A pinch of asafoetida (hing)
❖ 1/2 cup onions (pyaaj)
❖ 2 medium-sized tomatoes (tamatar), diced
❖ 1 tablespoon garlic (lehsun), crushed or minced
❖ 1 tablespoon ginger (adrak), sliced
❖ 1 tablespoon green chilis (hari mirch), chopped
❖ 1 teaspoon red chili powder (lal mirch powder)
❖ 1 teaspoon coriander powder (dhaniya powder)
❖ 1/4 teaspoon turmeric powder (haldi powder)
❖ 1 teaspoon cumin powder (jeera powder)
❖ 1 teaspoon dried mango powder (amchoor powder)
❖ 1/4 teaspoon garam masala powder
❖ Salt (namak) to taste
❖ 1 tablespoon kasuri methi (dried fenugreek leaves)
❖ Chopped coriander leaves (kata hua hara dhania) for garnish

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❑ Prep time : 10 Minutes

❑ Cook time: 15 Minutes

❑ Total time: 25 Minutes


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