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Potato-Brinjal Masala Curry......Aloo-Baigan Masala Curry

Aloo-Baigan otherwise known as potato-brinjal curry is one of my favorite vegetarian North Indian side goes well with Indian flatbread/roti and pulav.

Imagine the chaos at my home....with me down with severe sinusitis coupled with chest infection for 1 1/2 weeks!!! at home....and summer at its highest peak.....

I made this curry before I got sick....we had visited a farm on the outskirts of the organic farm to be precise and got these green fresh organic brinjal from there.

I always love to experiment with my favorite recipes...I love to mix and match my recipes.....I made this curry the same way I make my Pujabi aloo-gobi....but ofcourse with very less oil and believe me I was quite satisfied with the outcome.

You can also make this with the purple rules on that....any brinjal will do....

Brinjal: 500 gms.
Potatoes: 2, cubed..
Jeera: 1/2 tsp.
Onions: 2, sliced.
Ginger: 1 inch, sliced or chopped.
Garlic: 1/2 pod, chopped.
Red tomatoes: 2, chopped.
Kashmiri chilly powder: 2 tsp.
Coriander powder: 2 tsp.
Garam masala: 3/4 tsp.
Turmeric: A fat pinch.
Coriander leaves for garnishing.
Little water to add while sauting the tomatoes and lastly while cooking the aloo and brinjal.

1. Cut the brinjal and potatoes into cubes and keep aside.

2. Heat 2 tbsp of oil in a kadai. Add 1/2 tsp jeera at let is splutter. Add the sliced onion, ginger, and garlic. Let it fry till it becomes brown.

2. Add 2 tsp Kashmiri red chilly powder, 2 tsp coriander powder, 3/4 tsp garam masala powder, and a fat pinch of turmeric.

3. Mix the masala and let it fry till the raw smell goes....about a min or two. (Note that I used very less oil here).

4. Now add the 2 chopped tomatoes.

5. Add little water to the tomatoes so as to let it incorporate nicely to the masala. Add salt.

6. Mix and let it simmer.....simmer...simmer till it is nicely incorporated....and you really need a bit of patience get the result.

7. Add around half a cup of water......taste and check salt.....let it boil and simmer it.

8. Dunk in the potatoes and brinjal.

9. Mix....mix....mix.

10. Cover and let it cook for around 5 to 10 min.

11. I love coriander I just lavish on them........serve hot with roti or rice.


It's perfect with roti.


  1. hmm curry looks so tempting and yummy.

  2. Yummy combination curry, looks very tempting

  3. Fantastic curry, goes prefectly as side dish with rotis..

  4. Yummy!!! That looks and sounds so good. Lovely step by step pics!

  5. Love these organic brinjals...the curry looks wonderful.

  6. Oh my gosh, does this ever look appetizing. Even at 7:00 in the morning! :o) Delicious!

  7. Delicious curry!!
    Prathima Rao
    Prats Corner

  8. what a tempting looking gravy!! really nice side dish with roti

    Hamaree Rasoi

  9. I've never tried this curry but I would love to! It looks really delicious and curry dishes are always a favorite in my house. :)

  10. Lovely combo .... Green aubergine sure brings out the summer feel.... delicious curry:)

  11. Yummy side dish for chapatis..adipoli curry.

  12. Very tempting and fabulous curry.

  13. Simply divine... can feel the flavors in this dish.. superb..

  14. Curry looks delicious and perfect. Hope you are felling better now.

  15. It turned out to be great. Thanks for all your step by step instructions. You just can’t mess up with all these details. Mary Malieckal

  16. @ Mary Aunty, I am glad that it turned out fine...thanks for trying it.

  17. Hi Nisa,
    It is wonderful! I just love all those wonderful spices that you have put together for this recipe. I can almost smell this wonderful dish cooking. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  18. My curry is on the stove. Waiting for it to get cooked.. It was really easy to make. Thanks nisachechi



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