Curry Gluten-Free StoveTop Vegetables Vegetarian

Stovetop: Aloo Baingan, Potato and Eggplant Curry

Name: Stovetop: Aloo Baingan, Potato and Eggplant Curry
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 cups
Cuisine: Indian
Ingredients: 0 2 tablespoons ghee or vegetable oil; 0 ½ teaspoon hing (asafoetida); 0 1 teaspoon cumin seeds; 0 ½ teaspoon turmeric powder; 0 1 (1-inch) piece ginger, peeled and cut into matchsticks; 0 4 cloves garlic, peeled and roughly chopped; 0 1 medium russet potato, peeled and roughly chopped, and submerged in water to prevent browning; 0 1 medium yellow or red onion, roughly chopped; 0 1–2 fresh Thai, serrano, or cayenne chiles, stems removed and finely sliced; 0 1 medium tomato, roughly chopped; 0 2 medium eggplants with skin, roughly chopped; 0 2 teaspoons salt; 0 2 teaspoons garam masala; 0 2 teaspoons ground coriander; 0 1 teaspoon red chile powder or cayenne pepper; 0 2 tablespoons water; 0 2 tablespoons chopped fresh cilantro, for garnish

May 29, 2026 1 Comment

Stovetop: Aloo Baingan, Potato and Eggplant Curry Indian As Apple Pie

Aloo Baingan, Homemade authentic Indian recipes

THIS IS THE FIRST INDIAN RECIPE I LEARNED TO MAKE.

My Babaji (paternal grandfather) was visiting us in Pennsylvania at the time from his tiny village in Punjab, and he insisted that I learn to cook with our own deep, fiery flavor profiles. My love of eating started earlier, but my love of cooking, I would say, started here. I launched the first episode of my new cooking show on PBS member stations with this recipe because it's at once so simple and complex, and so meaningful to my food journey. Try it as is or substitute a sweet potato for an interesting twist.

xoxo Anupy

Stovetop: Aloo Baingan, Potato and Eggplant Curry

Prep: 20–25 minutes
Cook: 25–30 minutes
Total: 45–55 minutes
Makes: 4 cups

Ingredients

2 tablespoons ghee or vegetable oil
½ teaspoon hing (asafoetida)
1 teaspoon cumin seeds
½ teaspoon turmeric powder
1 (1-inch) piece ginger, peeled and cut into matchsticks
4 cloves garlic, peeled and roughly chopped
1 medium russet potato, peeled and roughly chopped, and submerged in water to prevent browning
1 medium yellow or red onion, roughly chopped
1–2 fresh Thai, serrano, or cayenne chiles, stems removed and finely sliced
1 medium tomato, roughly chopped
2 medium eggplants with skin, roughly chopped
2 teaspoons salt
2 teaspoons garam masala
2 teaspoons ground coriander
1 teaspoon red chile powder or cayenne pepper
2 tablespoons water
2 tablespoons chopped fresh cilantro, for garnish

Instructions

In a heavy-bottomed, 4-quart sauté pan over medium-high heat, warm the ghee. Add the hing, cumin seeds, and turmeric, and cook for 40 seconds, until the cumin sizzles and turns reddish brown. Add the ginger and garlic and cook, stirring, for 30 seconds. Both will brown and slightly caramelize.
Add the drained potato to the sauté pan and cook, stirring occasionally, for 2 minutes. Add the onion and fresh chiles and cook for 2 minutes, until they are slightly browned. Add the tomato and cook for 2 minutes. At this point, you’ll have created a base for the dish.
Add the eggplant, salt, garam masala, coriander, and red chile powder to the sauté pan and cook, stirring occasionally, for 2 minutes.
Reduce the heat to low, partially cover the pan, and cook for 13 minutes. About halfway through the cooking time, add the water to help the ingredients pull together and to avoid sticking. Stir well. Remove from the heat, cover, and set aside for 5 minutes, to allow the flavors to blend completely.
Transfer to a serving bowl, garnish with the cilantro, and serve immediately with the Roti or Naan.

"What in the world is the code below?!"

If you’re subscribed to our weekly emails, you’ve probably noticed a block of code pop up under our latest recipes. On the blog, that’s actually a super handy printable/downloadable recipe — but it doesn’t display correctly in email (ahhh, technology!). Click through to our website to access this feature, and rest assured — there’s a method to our madness!

[[ recipeID=recipe-2mppuh1p8, title=Stovetop: Aloo Baingan, Potato and Eggplant Curry ]]

1 Response

Ilana

July 23, 2026

dear anupy singla
i enjoy your show very much i love indian food,but i do not know of an indian market to buy all ingredience i will try to find a market. aniway you are great thank you

ILANA
———
Indian As Apple Pie replied:
Thank you for watching!! For a quick set of just about all spices that you need, look at my website. We’ve made it very easy to order the basic set of spices and also the elevated blends. They are also shipped as sets making ordering very easy. www.indianasapplepie.com. Let me know if you need any other help!

Comments will be approved before showing up.

Also in Indian As Apple Pie Recipes

Dessert: Besan Pinni Indian As Apple Pie

Dessert Gluten-Free Vegetarian

Ingredients

Instructions

Ingredients

2 tablespoons ghee or vegetable oil
½ teaspoon hing (asafoetida)
1 teaspoon cumin seeds
½ teaspoon turmeric powder
1 (1-inch) piece ginger, peeled and cut into matchsticks
4 cloves garlic, peeled and roughly chopped
1 medium russet potato, peeled and roughly chopped, and submerged in water to prevent browning
1 medium yellow or red onion, roughly chopped
1–2 fresh Thai, serrano, or cayenne chiles, stems removed and finely sliced
1 medium tomato, roughly chopped
2 medium eggplants with skin, roughly chopped
2 teaspoons salt
2 teaspoons garam masala
2 teaspoons ground coriander
1 teaspoon red chile powder or cayenne pepper
2 tablespoons water
2 tablespoons chopped fresh cilantro, for garnish

Instructions

In a heavy-bottomed, 4-quart sauté pan over medium-high heat, warm the ghee. Add the hing, cumin seeds, and turmeric, and cook for 40 seconds, until the cumin seeds sizzle and turn reddish-brown. Add the ginger and garlic and cook, stirring constantly, for 30 seconds. Both will brown and slightly caramelize.
Add the drained potato to the sauté pan and cook, stirring occasionally, for 2 minutes. Add the onion and fresh chiles and cook for 2 minutes, until they are slightly browned. Add the tomato and cook for 2 minutes. At this point, you’ll have created a base for the dish.
Add the eggplant, salt, garam masala, coriander, and red chile powder to the sauté pan and cook, stirring occasionally, for 2 minutes.
Reduce the heat to low, partially cover the pan, and cook for 13 minutes. About halfway through the cooking time, add the water to help the ingredients pull together and to avoid sticking. Stir well. Remove from the heat, cover, and set aside for 5 minutes, to allow the flavors to blend completely.
Transfer to a serving bowl, garnish with the cilantro, and serve immediately with the Roti or Naan.

Notes

Try it as is or substitute a sweet potato for an interesting twist.

Thanks for sharing our website with your friends and family!

Stovetop: Aloo Baingan, Potato and Eggplant Curry

THIS IS THE FIRST INDIAN RECIPE I LEARNED TO MAKE.

Stovetop: Aloo Baingan, Potato and Eggplant Curry

Ingredients

Instructions

"What in the world is the code below?!"

1 Response

Ilana

Leave a comment

Also in Indian As Apple Pie Recipes

Dessert: Besan Pinni

Dessert: Silken Tofu, Chocolate, Peanut Butter and Chia Pudding

Stovetop, Grill: Paneer Tikka

+Categories

Subscribe

+Recent Recipes