Delicious and Flavorful Alu-Baigan Curry Recipe

Alu-Baigan is a popular North Indian dish made with potatoes and eggplants cooked in a flavorful tomato-onion gravy. This delicious curry is perfect for lunch or dinner and pairs well with naan, rice, or roti. The combination of tender potatoes and creamy eggplant in a spiced sauce will leave you craving for more. Follow this easy recipe to recreate the authentic taste of Alu-Baigan in your own kitchen.

Ingredients

• 2 medium potatoes, peeled and cubed
• 1 medium eggplant, cubed
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• Fresh cilantro leaves for garnish

Directions

1. Heat oil in a large pan or skillet over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onion and sauté until golden brown.
4. Add ginger-garlic paste and slit green chilies. Sauté for a minute.
5. Add tomato puree and cook until the oil separates from the masala.
6. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
7. Add cubed potatoes and eggplant. Mix them gently with the masala.
8. Cover the pan and cook for 15-20 minutes or until the vegetables are tender.
9. Add garam masala and mix well. Cook for another 2 minutes.
10. Garnish with fresh cilantro leaves.
11. Serve hot with naan, rice, or roti.

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