Baingan Aloo-No Onion Garlic Recipe

Aanchal Gupta

Eggplant/Baingan and Potatoes cooked without any onion and garlic. The flavors come from the ginger,tomatoes and Indian spices.

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Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Ingredients

1 1/2 pounds/700 gms/ Eggplant/Brinjal/Baingan/Aubergine chopped(I used 5 long Japanese Eggplant)
3 Medium to large potatoes chopped(I used Red Potatoes)
2 cups chopped tomatoes I used 4 medium sized tomatoes
2 tsp Ginger minced
1 tsp Cumin/Jeera
3/4 tsp Paprika
3/4 tsp Red Chili powder
1/2 tsp Turmeric/Haldi
Pinch of Asafoetida/Hing optional
1 tsp Black Salt/Kala Namak Its optional, you may use regular salt
Pinch of Garam Masala
Salt as per taste
9 Tbsp oil divided

Instructions

Heat 3 tbsp oil in a pan on high and put chopped eggplant. Cook till slightly brown and the color of the skin changes. Set aside.
In same pan, add 3 more tbsp oil and add chopped potatoes. Stir for a few minutes. Add a sprinkling of salt to help it cook fast. Cover if needed, I did.Set the potatoes aside when browned and cooked.
In 3 tbsp oil, add cumin/jeera and let it crackle.
Add Asafoetida and ginger and stir.
Add tomatoes,red chili powder, paprika, turmeric and salt and cover and cook till tomatoes get soft and mushy.
Add cooked eggplant/baingan and potatoes/aloo to the tomato mixture in pan and mix well.
Cover and cook for few minutes till all flavors blend in.
Sprinkle some garam Masala on top and serve with roti/paratha and dal.

Notes

Do not over cook the eggplant and potatoes as we want them to cook for few minutes in tomato gravy as well. Eggplant soaks up a lot of oil. I didn't want to add additional oil, so I did use some cooking spray while stir frying the eggplant. You can add more oil, air fry or bake eggplant if you like. You can use more oil even while making the tomato gravy. I didn't want to add more than 3 tbsp. If you want to add garlic, add it along with ginger.

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