Recipe and header image provided by dilskitchen.com.
The dish name is “Aloo Baingan,” and it translates to “Potato Eggplant.” It’s not quite a curry, but it’s a dish to pair with rice or roti. It is entirely vegan, and it’s our family recipe that has been passed down for many generations now.
I grew up in a small town in Southeast Arkansas, and I started helping my parents at our family restaurant ever since I could remember. My mom is a trained chef from Punjab, India, and just by growing up in that restaurant, constantly around her when she would cook, I think cooking was ingrained in me from the start.
Since moving to Baltimore, I had to form new habits of cooking healthy, exercising, and maintaining a proper diet in order to keep both my physical and especially my mental health in check. I sometimes struggle as we all do, but these “life” ingredients are what keep me going and a smile on my face.
Aloo Baingan
A special “Potato Eggplant” dish
Ingredients
- 2lb eggplant, diced large
- 1lb diced potatoes
- 1 oz minced ginger
- 1 oz minced garlic
- 1 lb chopped onions
- 10 oz diced tomatoes
- 1/3 cup oil
- 1 1/2 tablespoons salt (to taste)
- 1/2 oz Dil’s Punjabi Masala
- 1/2 cup minced cilantro (optional)
Tips
- Use a nonstick pan if possible
- Add salt to your taste preference, with 1 1/2 tablespoons being mildly salty in this dish.
- 1/2 oz of Dil’s Pubjabi Masala yields this dish at a medium spicy level, so decrease or increase as per your tolerance.
- Cilantro is not required, only used for garnishing.
Steps
- Add oil, minced ginger, minced garlic, and chopped onions to a medium-sized pot, mix and turn on stove to medium heat.
- Cook until onions are caramelized (turns a brownish color) and then add Dil’s Punjabi Masala to the pot and mix until even.
- Simmer for 3 minutes.
- Add tomatoes and salt and mix until even.
- Simmer for 3 minutes.
- Add eggplant and potatoes. Mix until even.
- Cook on low heat for 30. minutes. Stir occasionally.
- Turn off stove and allow dish to thicken for 5 minutes.
- Garnish with cilantro and enjoy!