Indian cuisine · Vegetable Dishes

Aloo Baingan

Potatoes and eggplant pieces braised soft in an onion-tomato masala until the vegetables have soaked up the spices.

Ingredients · for 4 servings

• 600 g potatoes
• 600 g eggplant
• 2 onions
• 4 tomatoes
• 1 tbsp ginger-garlic paste
• 1 tsp cumin
• 1 tsp turmeric
• 2 tsp ground coriander
• 1 tsp Kashmiri chili powder
• 1/2 tsp garam masala
• 5 tbsp oil
• 1/2 bunch coriander

Instructions

1. Peel the potatoes and cut into 3 cm pieces, cut the eggplant into pieces of the same size and keep in salted water until needed so it stays pale.
2. Heat the oil in a wide pot, let the cumin pop for 30 sec. and fry the finely chopped onions for 6 min. until golden-brown.
3. Fry the ginger-garlic paste for 2 min., then toast the turmeric, ground coriander and chili powder for 20 sec. and add the diced tomatoes.
4. Reduce the tomatoes uncovered for 8 min. until a thick paste forms and the oil shows at the edge.
5. Fold in the potatoes and the drained eggplant pieces, salt, add 150 ml water and braise covered over low heat for 20 min., turning gently twice, until everything is soft.
6. Remove the lid, reduce for 3 min., season with garam masala and serve sprinkled with chopped coriander with flatbread.