Aloo Baingan Tharkari is one of those magical Indian dishes that turns a few humble veggies into something outrageously delicious. With a fragrant homemade masala blend and the perfect balance of spices, this curried potato and eggplant will have your taste buds dancing with joy.
About the Recipe
This traditional potato and eggplant curry hails from the Punjab region of India and Pakistan. Its rich, deep flavors come from a blend of whole spices that are gently fried before grinding into a flavorful masala paste. The recipe may seem long, but it’s surprisingly simple – and that fresh, robust masala makes all the difference.
Why You’ll Love This Recipe
Where do I start? The intoxicating aroma of the spice-infused oil alone is enough to get you hooked. Then you have the velvety potatoes, meltingly-soft eggplant pieces, and that luscious masala gravy to soak it all up. It’s an absolute flavor bomb. One taste and you’ll be craving this curried veggie dish on repeat. It’s simple, wholesome, and seriously tasty Indian comfort food.
Aloo Baingan Tharkari
Cooking Tips
For tender but not mushy veggies, cut them into larger chunks. Fry the onions until deeply browned for extra richness. Go slow when cooking the masala paste so the spices can release their oils and aromas. Have all ingredients prepped before you start cooking – the process moves quickly once you begin.
Serving and Storing Suggestions
This thick, saucy curry is perfect over a big mound of fluffy basmati rice to soak up all those fragrant juices. Or use fresh roti or naan to scoop it up. Leftovers keep beautifully for 3-4 days refrigerated. For serving size, budget 1-1 1⁄2 cups of the curry per person. Total prep time is around 1 hour.
Similar Recipes
- Aloo Gobi (Potato and Cauliflower Curry)
- Baingan Bharta (Smoky Eggplant Curry)
- Chana Masala (Spiced Chickpea Curry)
- Palak Paneer (Spinach and Cheese Curry)
Nutrient Benefits
Besides being a delicious meatless meal, this curry packs in fiber, vitamins, and antioxidants from the veggies, onions, and spice blend. The potatoes provide energizing carbs, while the eggplant is a good source of fiber to keep you feeling satisfied. Many of the spices like turmeric, cumin, and coriander offer anti-inflammatory benefits too.
Aloo Baingan Tharkari
Ingredients
- 1/2 kg Potatoes
- 1//4 kg Brinjal
- 2 Onions
- 4 tbsp Oil
- 1 tbsp Ghee
- 1/2 tsp Turmeric Powder
- 2 Bay Leaves
- Salt to taste
Grind to a fine paste:
- 2 tbsp Coriander Seeds
- 1/2 tbsp Cumin Seeds
- 3 Red Chillies
- 1/4 tsp Pepper Corns
- 3 Cloves
- 1 inch Cinnamon
- 2 Cardamoms (large)
Instructions
- Wash and cut potaoes into fairly large pieces.
- Cut brinjals into big pieces and keep both separate.
- Chop 2 onions and slice the third.
- Heat oil, add bay leaves and chopped onion, fry till onion turns brown.
- Add potatoes, turmeric powder and continue to fry on low heat till they turn soft and brown.
- Add brinjals, continuing to fry, keeping vessel covered in-between frying.
- When vegetables have turned sufficiently tender, add ground masala and stir fry on low heat.
- Sprinkle water so that the masalas do not get singed.
- Fry for some more time.
- Add salt, water, cover and cook till done.
- When about to serve, heat ghee, add sliced onions, fry till dark brown and add to the tharkari.
- Mix and pour into a serving bowl.
- Serve hot with plain rice or puri.
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Frequently Asked Questions
Can I use another vegetable instead of eggplant?
Without a doubt. This curry is very flexible. Other veggies like zucchini, carrots, peas, or spinach would work nicely in place of or alongside the eggplant.
Is this recipe spicy?
It has a medium level of heat from the ground chilies and peppercorns. But you can easily adjust the spice level up or down to suit your taste preferences.
Do I need to soak the potatoes in water?
No need. Just wash, peel (if desired), and chop the potatoes. The frying step helps cook them through nicely.
How do I store leftovers?
Let any leftovers cool completely, then transfer to an airtight container and refrigerate for 3-4 days. You can reheat gently on the stovetop, adding a splash of water or broth if it gets too thick.
What are some tasty garnishes?
Fresh cilantro, sliced green chilies, lemon wedges, thinly sliced red onions or scallions, and plain yogurt are all delicious ways to top your bowl of Aloo Baingan Tharkari.
