Baingan Aaloo Ki Subji: A Baingan Recipe

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 06/3/22
Baingan Aaloo Ki Subji: A Baingan Recipe

The Spruce / Abbey Littlejohn

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
326 Calories
11g Fat
54g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 326
% Daily Value*
Total Fat 11g 15%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 103mg 4%
Total Carbohydrate 54g 20%
Dietary Fiber 9g 34%
Total Sugars 11g
Protein 7g
Vitamin C 31mg 156%
Calcium 63mg 5%
Iron 3mg 18%
Potassium 1312mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegetable dishes are quite common in the world of Indian cuisine. Eggplants, which are also known as baingan in Hindi, are featured in a wide range of dishes. This recipe for baingan aaloo ki subji is really easy and turns out a delicious dish that tastes great when served with hot chapatis. Raita is also a nice touch if you'd like to dip the baingan into it.

This baingan recipe is best made and eaten fresh. Like lots of other Indian foods, it does, however, taste even better when it is reheated and eaten the next day. A great accompaniment for baingan aaloo ki subji is any type of daal curry.

1:42

Click Play to See This Baingan Recipe Come Together

Ingredients

  • 1 large eggplant, cut into 2-inch chunks, or 8 to 10 baby eggplants

  • 3 tablespoons canola oil

  • 1 teaspoon cumin seeds

  • 1 large onion, finely chopped

  • 2 large potatoes, cut into 1-inch cubes

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1/4 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder, optional

  • 2 large tomatoes, cut into 1-inch cubes

  • Kosher salt, to taste

  • Fresh coriander, chopped, for garnish

Steps to Make It

  1. Gather the ingredients.

    Baingan Aaloo Ki Subji: A Baingan Recipe ingredients

    The Spruce / Abbey Littlejohn

  2. Prepare the eggplants by washing, patting dry, and cutting into quarters.

    eggplant cut into pieces

    The Spruce / Abbey Littlejohn

  3. Soak the eggplant in warm water.

    eggplant in a bowl of warm water

    The Spruce / Abbey Littlejohn

  4. In a deep pan, heat the cooking oil on a medium flame until it is hot.

    oil in a pan

    The Spruce / Abbey Littlejohn

  5. Add the cumin seeds and fry them until they no longer splutter.

    cumin in a pot

    The Spruce / Abbey Littlejohn

  6. Add the onions and fry them until they are slightly soft and translucent.

    onions cooking in a pot

    The Spruce / Abbey Littlejohn

  7. Then, add the diced eggplant and the potato cubes, stir and mix well. Sauté it for about 2 minutes.

    eggplant in a pot

    The Spruce / Abbey Littlejohn

  8. Add the coriander powder, cumin powder, turmeric powder, the red chili powder, and the chopped tomato. Stir to mix everything well and then sauté for another 2 to 3 minutes.

    tomatoes and herbs with eggplant in a pot

    The Spruce / Abbey Littlejohn

  9. Sprinkle water on top of the vegetables and stir everything to mix well.

    eggplant mixture cooking in a pot

    The Spruce / Abbey Littlejohn

  10. Cover the dish and cook it until the vegetables are almost done. Check occasionally and stir to prevent burning or sticking to the bottom of the pan.

    eggplant mixture cooking in a covered pot

    The Spruce / Abbey Littlejohn

  11. When nearly cooked, remove the cover from the dish and stir.

    eggplant mixture cooking in a pot

    The Spruce / Abbey Littlejohn

  12. Cook until both the potatoes and the eggplant are soft and cooked throughout. This is meant to be a dryish dish so cook off any extra water that may be present in it. 

    eggplant mixture cooking in a pot

    The Spruce / Abbey Littlejohn

  13. When done, turn off the heat and then garnish with chopped, fresh coriander leaves. Serve with hot chapatis and a daal dish if you like. A spicy, tangy pickle also tastes great with this delicious subji. You can even add raita if you wish.

    Baingan Aaloo Ki Subji: A Baingan in a bowl

    The Spruce / Abbey Littlejohn

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