By eatmundo · August 3, 2026
🇮🇳AI-generated imageSame ingredients, elsewhere in the world
4 matchesDishes from other countries' kitchens, made from the same core ingredients as Aloo Baingan. The percentage is the share of ingredients the two recipes have in common.
Yatimak BademjanIn Iran · same ingredients· Same technique62%
Mirza GhasemiIn Iran · same ingredients57%
Khoresh Bademjan (Vegetarian)In Iran · same ingredients57%
A 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.
According to eatmundo's ingredient comparison, the closest dish to Aloo Baingan from another cuisine is Yatimak Bademjan (Iran): the two share 62% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 300g potatoes, peeled and cut into 2 cm cubes, with the 3 chopped tomatoes, turmeric, and chili powder; cover and cook for 12-15 minutes until the potatoes are tender and 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
What is Aloo Baingan?
Aloo Baingan is a vegetarian dish from India consisting of potatoes and eggplant sautéed in mustard oil with tomatoes, onions, ginger, garlic, and spices. It is typically served as a main course alongside flatbreads like roti or naan for lunch or dinner.
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; the tomatoes are simply chopped and cooked covered with the potatoes for 12-15 minutes.
Is this dish spicy?
It has a mild to medium heat; adjust the chili powder according to your personal preference.
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