Aloo Baingan – Indian Potato & Eggplant

Cook Eat WorldAsianAloo Baingan – Indian Potato & Eggplant
By Published On: May 19th, 2014

Potato & eggplant are the perfect couple in this classic (for a reason) Indian vegan treat. A wonderful texture and developed harmony of spice makes this dish one of my all-time favourites. Learn how easy it is to make at home too…

Aloo Baingan - Indian Potato & Eggplant

Aloo Baingan - Indian Potato & Eggplant is one of my go to, on the fly, vegetarian / vegan Indian offerings. I make it regularly to help create large indian feasts with ease. The benefits of cooking so much Indian food, is that I am often left with lots of freezer leftovers. This means, with little effort, I can put together a table full of dishes. A makeshift Thali table if you will. What normally happens is I dig out one meat curry from the freezer (there's always a portion or two of Goan Chicken Vindaloo, Madras lamb curry or a Lahore Chicken Curry sitting in the freezer!), then cook one or two vegetable curries fresh to accompany.

Fresh eggplant and potato curry - plant-based heaven!

This eggplant dish is a regular. A comforting, wholesome dish thats's easy to put together. A melding of spices that are fragrant rather than hot and wonderful on its own or combined with other Indian dishes as part of a larger offering. I'm happy to eat this on its own with flatbreads for lunch and I even eat it cold from time to time.

The eggplant benefits from cooking until very soft - it takes on a creamy, rich texture which is the perfect texture. Together with the soft, starchy potato creates a lovely finish to this dish that's so addictive. Spoonful after spoonful! It also freezes well, so if you cook enough curries with leftovers, you'll soon have enough frozen goodies to create your own curry table with zero effort!

I will often serve a completely vegan thali platter, of which this is one of, if not THE star of the show. Indian food is so balanced in flavour and texture, but also in ensuring the diner gets their fill with clever uses of vegetables, pulses and grains. The use of starchy potato in this dish helps not only balance the texture and taste of the dish - it helps fill you up too. Indian vegetable dishes never leave me wanting more. Well... they leave me wanting more, but I'm usually bursting at the seams so only held back by my own physical shortcomings as a human.

More vegetarian Indian Recipes

Try serving this eggplant dish with a couple more of my Indian vegetarian/vegan dishes. You'll love my Methi Mushroom Masala or Saag Aloo - everything works wonderfully alongside my Rajma - Kidney Bean Curry recipe. Enjoy!

How to make my Aloo Baingan - Indian Potato & Eggplant

Aloo Baingan - Indian Potato & Eggplant

Aloo Baingan – Indian Potato & Eggplant

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5 from 2 votes
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Recipe by Lee
Course Main Course, Side Dish
Cuisine Indian
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings (adjustable) 4
Calories (per serving) | 250


  • 3 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 onion (thinly sliced)
  • 1 tbsp garlic (crushed)
  • 1 tbsp fresh ginger (grated)
  • 1 small chilli (seeded and finely chopped)
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 2 tomatoes (chopped)
  • 2 eggplant (medium size, cut into large chunks)
  • 2 potatoes (medium sized, cubed)
  • 1 tsp salt
  • 1/2 lime (juice of)
  • 2 tbsp fresh cilantro (chopped) for garnish


  • In a large saucepan, heat the oil over a moderate/high heat until hot. Add the mustard seeds and cumin and sizzle for 30 seconds until the seeds start to pop. 
  • Add the onion and fry for 2-3 minutes until they start to darken around the edges. Add the garlic, ginger and chilli and stir briefly before adding about 1/4 cup water. This will avoid them sticking. Let the water reduce until everything is frying again then repeat this 1/4 cup water method twice more. 
  • Add the turmeric, chilli and tomatoes and stir well for 3-4 minutes until the tomato turns into a paste.
    Stir in the potatoes, eggplant and salt along with 400ml water. Bring to a simmer then reduce the heat to low. Place a lid over the pan and cook for 30 minutes or until the potatoes and eggplant are very soft. Some of the eggplant will break up, this will help thicken the sauce. Remove the lid, and if needed, simmer the sauce for 5-10 minutes to reduce to a dryish thick paste. Remove from heat.
  • Squeeze over the lime juice, stir in the fresh coriander and serve with Indian breads or basmati rice, on its own or as part of a larger Indian offering.


Calories: 250kcal (13%) | Carbohydrates: 35g (12%) | Protein: 6g (12%) | Fat: 12g (18%) | Saturated Fat: 9g (56%) | Sodium: 648mg (28%) | Potassium: 1169mg (33%) | Fiber: 12g (50%) | Sugar: 12g (13%) | Vitamin A: 727IU (15%) | Vitamin C: 32mg (39%) | Calcium: 76mg (8%) | Iron: 5mg (28%)
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Aloo Baingan - Indian Potato & Eggplant

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