Aloo Baingan Sabzi
Avoid if: You have a sensitivity to nightshades (potatoes and eggplants) or are on a low-sodium diet.

1 bowl
For 4 people
Difficulty
Easiest
Taste
Spicy
Health Benefits
Rich in Nutrients: Provides a good source of vitamins and minerals, including vitamin C and potassium.
Boosts Digestion: The combination of spices helps improve digestion and reduces bloating.
Low in Calories: Ideal for weight management due to its low calorie and fat content.
Anti-Inflammatory: Ingredients like turmeric have anti-inflammatory properties that can help reduce inflammation.
Heart Health: Contains potassium and fiber that support heart health and reduce cholesterol levels.
120 kcal
in 121g
Protein:
2g
Fats:
7g
Carbs:
15g
Cholesterol:
0mg
Sodium, Na:
300mg
Potassium, K:
450mg
Craving a comforting yet nutritious Indian dish? Aloo Baingan Ki Sukhi Sabzi is your answer. This dry curry, featuring tender potatoes and eggplant, is not only flavorful but also packed with health benefits. Ideal for a quick meal or as a side dish, it's both satisfying and easy to prepare. Let’s dive into this classic recipe!
Ingredients
4
300 grams Potatoes, Chopped
300 grams Brinjal, Large Dice
2 tbsp Oil
1 teaspoon Cumin seeds
1 teaspoon Mustard seeds
half teaspoon Turmeric powder
1 teaspoon Coriander powder
1 teaspoon Cumin powder
1 teaspoon Garam masala
half teaspoon Red chili powder
1 teaspoon Salt
2 tbsp Chopped fresh coriander leaves
half cup Water
Tips
If you prefer a more saucy consistency, add extra water while cooking.
Directions
In a large pan, heat the oil over medium heat. Add the cumin seeds and mustard seeds. Sauté until they begin to splutter.
Add the chopped potatoes and brinjal to the pan. Stir well to coat with the oil and spices.
Sprinkle in the turmeric powder, coriander powder, cumin powder, garam masala, red chili powder, and salt. Mix thoroughly.
Cover the pan and cook for about 15-20 minutes, stirring occasionally, until the potatoes and eggplant are tender. If the mixture starts to stick, add a little water to prevent burning.
Garnish with chopped coriander leaves and serve hot.
Notes
Avoid if: You have a sensitivity to nightshades (potatoes and eggplants) or are on a low-sodium diet.
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