🇮🇳 India · Food
Aloo Baingan
By eatmundo · August 3, 2026
🇮🇳 INA rustic, homestyle North Indian stir-fry of potatoes and eggplant cooked in aromatic spices. It is a staple comfort food known for its meltingly soft texture and deep, earthy flavor.
Ingredients
check them off as you prepareHow to Make It
- 1
Prick 500g of eggplant with a fork and roast directly over a medium flame for 10 minutes until charred and soft.
- 2
Peel the charred skin, mash the flesh into a paste, and set aside.
- 3
Heat 2 tbsp mustard oil in a heavy-bottomed pan until it starts to smoke slightly.
- 4
Sauté 2 chopped onions until they turn translucent and golden brown, which should take about 5 minutes.
- 5
Add the ginger garlic paste and cook for 1 minute until the raw smell disappears.
- 6
Stir in the 3 chopped tomatoes, turmeric, and chili powder; cook for 6 minutes until the oil separates from the masala.
- 7
Mix in the mashed eggplant and season with salt, cooking on low heat for 5 more minutes to allow the flavors to marry.
- 8
Finish by garnishing with fresh cilantro before serving hot with warm flatbread.
Frequently Asked Questions
Can I use olive oil instead of mustard oil?+
Yes, but you will miss the signature pungent, nutty aroma that defines authentic North Indian cooking.
How do I know the eggplant is cooked?+
The skin should look completely charred and sunken, and a knife should slide through with zero resistance.
Should I peel the tomatoes?+
It is not necessary as the skins will break down completely during the long sauté process.
Is this dish spicy?+
It has a mild to medium heat; adjust the chili powder according to your personal preference.
