Baingan Aaloo Ki Subji: A Baingan Recipe

Baingan aaloo ki subji recipe

​The Spruce

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
535 Calories
13g Fat
103g Carbs
16g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 535
% Daily Value*
Total Fat 13g 17%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 126mg 5%
Total Carbohydrate 103g 37%
Dietary Fiber 44g 159%
Protein 16g
Calcium 161mg 12%
*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.


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  • 1 large eggplant, cut into 2-inch chunks (or 8-10 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 coriander powder
  • 1 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • Optional: 1/2 teaspoon red chili powder
  • 2 large tomatoes, cut into 1-inch cubes
  • Kosher salt to taste
  • Garnish: fresh coriander chopped

Steps to Make It

  1. Gather the ingredients.

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

    Prepare eggplant
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  3. Soak the eggplant in warm water.

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

    Heat oil in pan
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  5. Now, add the cumin seeds and fry them until they no longer splutter.

    Add cumin
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  6. Next, add the onions and fry them until they are slightly soft and translucent.

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

    Add diced eggplants
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  8. Now 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.

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

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  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.

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

    Remove the cover
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  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. 

  13. When done, turn off the heat and then garnish with chopped, fresh coriander leaves.

    Cook in pot
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  14. 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.

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