Vegan Aloo Baingan (Potato And Eggplant) Recipe

Name: Vegan Aloo Baingan (Potato And Eggplant)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: oil (for deep frying); 2 medium potatoes, cut into 1/2 inch cubes; 1 medium eggplant, cut into 1/2 inch cubes; 1 teaspoon ginger, minced into a paste; 1 green chili pepper, chopped; 1 tablespoon coriander powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon paprika; 2 tablespoons water; 1 tablespoon cooking oil; 1 teaspoon cumin seed; 4 medium tomatoes, chopped; 1 teaspoon salt; 2 tablespoons cilantro, chopped

Servings: persons

oil (for deep frying)
2 medium potatoes, cut into 1/2 inch cubes
1 medium eggplant, cut into 1/2 inch cubes
1 teaspoon ginger, minced into a paste
1 green chili pepper, chopped
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
2 tablespoons water
1 tablespoon cooking oil
1 teaspoon cumin seed
4 medium tomatoes, chopped
1 teaspoon salt
2 tablespoons cilantro, chopped

1
Heat the oil in a deep fry pan over medium-high heat. There should be at least 1 1/2 inches of oil in the pan. Make sure it is quite hot by dropping in a potato piece. If the potato begins to sizzle immediately then the oil is ready. If you start frying too soon the vegetables will absorb the oil and become greasy and unpleasant.
2
Fry the potatoes until cooked through, turning several times - about 4 minutes. Remove them with a slotted spoon and drain on a paper towel lined platter.
3
In the same manner, fry the eggplant in batches until it is all cooked and draining.
4
In a small bowl mix the ginger, chili, coriander powder, turmeric powder, paprika and water to make a paste.
5
Heat the tablespoon of water in a large fry pan. Test the heat by throwing in one cumin seed. If the seed crack and begins to sizzle right away, the oil is ready.
6
Add the cumin seeds and ginger paste mixture and stir fry until you see the oil beginning to rise to the top of the paste.
7
Add in the chopped tomatoes and cook until they begin to reduce. Add the salt. Return the eggplant and potatoes to the pan, reduce the heat to low and simmer for 3 or 4 minutes.
8
Sprinkle chopped cilantro over all and serve.

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: oil (for deep frying), 2 medium potatoes, cut into 1/2 inch cubes, 1 medium eggplant, cut into 1/2 inch cubes, 1 teaspoon ginger, minced into a paste, and more.

Yes, Vegan Aloo Baingan (Potato And Eggplant) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Aloo Baingan (Potato And Eggplant)

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