Aloo Baingan

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1.0 min read

Aloo Baingan

Aloo Baingan is a very popular North Indian eggplant and potato stew, simple to make and oh-so-savory. If you love eggplant, you'll love this recipe, and your waistline will really love the fact that this recipe (unlike most eggplant recipes) has absolutely no oil.
Prep Time40 minutes
Active Time45 minutes
Total Time1 hour 25 minutes
Course: Dinner, Leftovers, Main Dish, Soup, Soup/Stew, Vegetarian
Cuisine: Indian, Slow Yet Simple, Vegan, Vegetarian
Yield: 8 servings


  • 2 cups onions (vidalia) chopped
  • 6 cloves garlic minced
  • 1/2 pound mushrooms fresh, button
  • 2 cups eggplant unpeeled, cubed
  • 8 potatoes Idaho, medium-sized, cubed
  • 2 red tomatoes large-diced
  • 2 teaspoons turmeric ground
  • 2 teaspoons curry powder
  • 1/4 teaspoon chili powder
  • 2 teaspoons cumin seed
  • 1 teaspoon ginger root (fresh) grated
  • 1/4 teaspoon ginger (dry) ground


  • In a large hot nonstick skillet, saute onions & garlic until they are light brown, about 2 to 3 minutes.
  • Add mushrooms, one-half cup water, eggplant, and, potatoes.
  • Cook over medium heat for 12 minutes.
  • Add another one-half cup of water and remaining ingredients.
  • Cover and simmer until vegetables are cooked, about 30 minutes.
  • Serve immediately.
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