Aloo baingan ki sabji ki recipe dikhaiye

Aloo baigan sabji- A North Indian style dry curry of potatoes and aubergine. The tadka of mustard seeds, fenugreek and fennel seeds gives a very nice flavor and taste to this simple curry.

I have used mustard oil,but you can substitute it with any cooking oil of your choice.

aloo baingan recipe, how to make aloo baingan ki sabzi | baingan sabji

I have not added fresh peas in it but you can add some fresh peas or choliya in it. I have been reading quite a few of your recipes and a ready to try several of them.

I am not terribly experienced with Indian cuisine nor with the new pressure cooker but since still in modified lockdown and have been given a large eggplant aubergine and and lots of potatoes. I currently lack the fresh coriander and the mustard seeds.

aloo baingan ki sabji ki recipe dikhaiye

How much should I increase the dried coriander if at all and any suggestion for a replacement for the dried mustard seeds? Also, I note that this is the first recipe I have seen that does not call for Kashmiri Chili powder which I do not have and Just wanted to be sure this was not inadvertently omitted since I know when using Non Kashmiri chili powder, less is called for.

Hi Steve Most of the times kashmiri chili powder is added to enhance the bright red colour of the curriesnot much for the flavour or aroma No need to increase the quantity of dried coriander, add cumin instead of mustard seeds,i have added fresh coriander for garnish and for fresh aroma, you can easily skip it if not available.

Very tasty, simple preparation. I have repeated the subzi many times. This tempering combination is the highlight of this and takes it to another level. I am chandrika from Trivandrum. I Tried this reciie of yours…its a refreshing chaange from the usual onion and tomato combination. My entire family loved this!!! Your email address will not be published.

Jump to Recipe Print Recipe. Aloo baigan ki sabji- A North Indian style dry curry of potatoes and aubergine. Prep Time 15 mins. Cook Time 25 mins. Total Time 40 mins. Course: Dry curry, Main Course. Cuisine: Indian, Uttar Pradesh Cuisine.

Keyword: aloo baigan, no onion garlic, potato brinjal curry, sabji, Vegan. Servings: 6 people. Calories: kcal. Author: Anjana Chaturvedi. Instructions Wash brinjals and chop to make small cubes or make long slices. Peel and chop potatoes in cubes. Heat oil in a deep pan ,when it become warm then add the tempering ingredients. When mustard seeds start crackling and fennel become golden,then add chopped potatoes and turmeric. Stir for few seconds and then cover the pan and cook for approx 5 minutes on medium heat.

Now open the lid and add chopped brinjals,ginger and salt. Mix well ,cover and cook on low heat till the vegetables are almost cooked. Add chopped tomatoes and all the remaining spices and mix gently.Aloo baingan recipe With step by step photos — this simple and super easy recipe of aloo baingan sabzi is from my mil and is a variation of the Stuffed baingan recipe that I have earlier posted. The spices used are the same as for the stuffed aloo baingan recipe.

Being a fantastic cook, my mil dishes out awesome Punjabi recipes. Her trademark is that her recipes are easy to make and yet super yum. This aloo baingan is one such easy veggies recip E. You can check more simple veggie recipes like:.

I have used mustard oil in this recipe but even with a simple vegetable oil like sunflower oil the aloo baingan taste fabulous. If you are looking for more Baingan recipes then do check:.

aloo baingan ki sabji ki recipe dikhaiye

If you made this recipe, please be sure to rate it in the recipe card below. You can also follow me on InstagramFacebookYoutubePinterest or Twitter for more vegetarian inspiration. By Dassana Amit. Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.

Pin Recipe Now. Wash the small baingan brinjals and potatoes in water. Add 2 teaspoons red chili powder, 1 teaspoon turmeric powder haldi and salt as required. You can add regular salt or black salt. Keep checking the aloo baingan sabzi after a few minutes, so that the veggies do not stick to the bottom of the pan. Once the veggies are cooked, then sprinkle 2 teaspoon garam masala powder and 2 teaspoon amchur powder dried mango powder.

Close the flame and Serve the aloo baingan sabzi hot with phulkas or parathas. Welcome to Dassana's Veg Recipes. Thank you. Tastes good. I think next time I would first cook potato and later on add brinjal then they might not get mushy….

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See More Comments. Friend's Email Address. Your Name.Eggplant and potato make for a fantastic combo and when roasted together in a perfect combination of spices, these vegetables are a match made in heaven. Total Carbohydrate Protein 6. Recipe by Jostlori. Join In Now Join the conversation!

Calories: Dietary Fiber Add the cubed potatoes and sautee over low-med heat for minutes until they are lighly crisped and colored on the outside.

Remove and set aside. Saute for minutes, then remove and set aside. When hot, add the cumin seeds and let them turn slightly brown. Then add the ginger paste, garlic, turmeric, chili powder, coriander and 3 tbsp water.

aloo baingan ki sabji ki recipe dikhaiye

Stir to combine. Add the chopped tomatoes and saute for 4 minutes. Add the potatoes and the eggplant to the tomato base and mix well.

Add salt and garam masala, stir to combine. Stir occasionally to make sure it doesn't dry out or stick to the pan and burn.

Remove from heat and transfer to a serving bowl. Garnish with fresh coriander cilantro leaves.

aloo baingan recipe in hindi - आलू बैंगन की सब्जी - aloo baingan ki sabzi in cooker

Serve with rice or rotis. Submit a Recipe Correction. Aloo Tamatar Sabzi. Top Comfort Food Recipes.Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more. Potato and Eggplant vegetable prepared Punjabi style.

Aloo baingan sabzi is a very popular North Indian vegetable dish that is made with potatoes and eggplant. This is a Punjabi-style recipe. This dish can be served as a side dish with roti an Indian flatbread or paratha the pan-fried version of Indian flatbread. If you are short on time, you can also serve this dish on its own with only roti on the side. Thank you for posting this recipe and the video. I was looking to expand my knowledge of eggplant dishes and found you. I reviewed many dishes but chose yours thankfully, it is delicious.

I love the blend of spices the flavour is well balanced. Had no idea critters are so fond of eggplants, Peggy. I hope you can try this dish. Thank you for pinning the recipe. I used to be able to grow eggplants in our garden but in the last few years I have given up because the wild critters like squirrels, possums, etc. Now I grow things that they do not steal. Pinning this recipe to my vegetable board.

I cannot wait to make this. It sounds delicious!

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Meat Dishes. Vegetable Dishes. Green Beans. Ice Cream. Dining Out. Fast Food. Baked Goods. Cooking Equipment. Food Industry. Famous Chefs.Coming from a Punjabi family I have grown up eating sabzi with rich gravy and spices. I have learnt to make Aloo Baingan Recipe from my Mom. It is prepared in onion-tomato gravy along with few spices to make it flavorful and tasty.

I prefer making it in clay pot handi to add the rustic and earthy flavours. However, you can also make it in any utensil and it will taste equally good.

I love Indian food and its versatility. There are various ways in which aloo baingan is prepared in different regions. This is more of Punjabi Aloo Baingan ki sabzi recipe.

aloo baingan ki sabji ki recipe dikhaiye

It is widely prepared for weddings as well. Though it requires only a few and basic spices that we available easily at home and yet tastes so flavourful and delicious. Wash and cut and baingan brinjal vertically into 4 pieces. Similarly, wash and cut aloo potatoes into slices. Keep baingan and aloo separately in salted water to prevent it from oxidization.

Else it may turn black. Make onion puree and tomato puree and keep all the spices ready. In a mortar pestle, make a roughly grounded paste of garlic-ginger-coriander and green chilli. Wash and cut the tip of tomatoes. Roughly chop them and transfer to a blender jar. Blend to form a smooth puree. To make aloo baingan ki Sabji at home, heat mustard oil till it starts smoking.

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Switch off the flame and let it cool down a bit. Switch on the flame add ginger-garlic-coriander-green chilli paste. Cook for a min on a low flame. Add onion puree and cook till golden brown.

Next, add all the spices as suggested to flavour the gravy and cook for half a min. Make sure the spices do not burn. Else add a dash of water. Next, add tomato puree. Cover and cook for 5- 6 mins. Stir in between. Uncover and cook till the masala starts to leave oil from the sides. Add water as required, cover and cook till done.

Make sure to keep stirring in between to prevent sticking from the bottom of the pan.Eggplant goes well in combination with almost any vegetable, especially with green peas.

Aloo Baingan Sabji Without Onion

This recipe came out of an experiment — as I like very much the potato and peas curry, I thought adding eggplant as well in my potato peas curry. Like most of the curries, the flavour gets better over time, so making it a day prior is a good idea.

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If you are not a big fan of eggplant but you like the combination potatoes and peas, here is another recipe you may like — carrots, potatoes and peas curry aloo gajar matar. Other delicious vegetarian curries that you may want to take a look at — pumpkin and sweet potato curryeggplant and potato curry or pumpkin and peas curry. Step by step Eggplant, potatoes and green peas curry recipe Aloo Baingan Matar ki sabji. Start by washing the eggplants, cut off and discard the stem.

Into a pan heat a drop of oil and roast the eggplant until soft. Once done, peel the skin and cut it into small pieces. Heat some oil into a deep pan and add cumin seeds.

Once they start sizzle, add onions and fry until golden brown. Add ginger and garlic and stir fry for one minute. Now add chopped tomatoes together with salt and all powder spices except for garam masala. Mix and let it cook until the tomatoes goes mushy and oil starts to separate. Let it cook for 15 minutes on medium flame. Bring the eggplant into the pan, add garam masala, mix and cook for another 10 minutes. Method Start by washing the eggplants, cut off and discard the stem.

Garnish with fresh coriander leaves. Your email address will not be published.

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Aloo Baigan Sabji Recipe, How To Make Aloo Baigan Sabji

Eggplant, potatoes and green peas curry recipe — Aloo Baingan Matar ki sabji. Author: Irina My Indian Taste. Leave a Reply Cancel reply Your email address will not be published. All original content on these pages is fingerprinted and certified by Digiprove.Aloo ki sabji is a nutritious and flavourful Indian potato dish.

If you already regularly cook recipes from the Indian cuisine, you should have most of the spices in stock already. In addition to it being budget-friendly for your weekly meal planning, this dish is easy to prepare. You can enjoy this aloo ki sabji recipe as a side dish or as a main course.

I even like to serve this Indian potato curry as a starter! Aloo ki sabji, also refered to as aloo tamatar ki sabzi or aalu ki sabji is a very popular Indian curry dish. So, there you have it — it is a potato curry recipe made with Indian spices. This recipe usually calls for garam masala, coriander powder, and turmeric powder. However, sometimes it is very common to use cumin powder jeera and fenugreek leaves kasoori methi. You can easily make this aloo ki sabji your own.

However, if you are looking for authenticity, just follow the recipe below. Typically, aloo ki sabji is served in Indian homes on Sunday mornings. Even though it is commonly served as a Punjabi breakfast, a lot of people enjoy it throughout the course of a day.

Selecting potatoes for this aloo ki sabji recipe is a crucial step. If you select the wrong potatoes, they can easily fall apart and ruin the consistency and flavours of your curry. For example, russet potatoes can easily get mushy when you stew them for too long. Generally, they are much better for making potato mash with. Therefore, potatoes in any curry recipe need to be quite firm and hold their structure, even when being exposed to high heat. The best type of potatoes for this aloo ki sabzi recipe are gold, red Romano and Charlotte potatoes.

White potatoes, the Mozart ones in particular, also hold very well because they are drier and take slightly longer to cook.


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