Aloo Baingan: Spiced Potato and Eggplant

What is Aloo Baingan?

Aloo Baingan is a popular South Asian dish of potatoes (aloo), eggplant, or aubergine (baingan) coated in a spiced tomato sauce. Additionally, It’s a flavorful and satisfying dish that can be enjoyed at any time of the day, whether it’s for lunch or dinner.

Combining hearty potatoes with tender eggplant and aromatic spices creates a delightful and comforting meal. Consequently, It’ll leave your taste buds yearning for more. Not only is aloo baingan mouthwatering, but it’s also super easy to make.

Reasons why Aloo Baingan is a perfect dish to make

Aloo baingan is a great dish to cook because it’s:

  1. Versatile: It can be served as a main, snack, or side dish
  2. Vegan: Aloo baingan contains no meat or dairy
  3. Easy to prepare: There’s no hassle or complex steps
  4. Great taste: Aloo baingan is bursting with vibrant flavors

Aloo Baingan ingredients


Onions are an essential ingredient for the base of the dish. They also add richness, savory flavor, and sweetness to the recipe.


Eggplant gives the dish a tender and meaty texture, which makes it filling and satisfying. It absorbs the flavors of the ingredients and blends in well.


Potatoes add heartiness and substance, giving the dish a comforting vibe – let’s face it, potatoes are the most comforting vegetable ever, right?

Oils for cooking and deep frying

Deep frying the eggplant and potatoes in the oil gives them a crispy coating on the outside while keeping them tender inside. The oil also enhances the flavors of the vegetables. We used vegetable oil for deep frying.

Moreover, oil is also needed to cook the onions and spices to create the base of the dish. We used rapeseed oil for this.

Tomato puree

Tomato puree adds a hint of tanginess. It also helps to create a rich and luscious sauce that coats the vegetables and brings the dish together.


Coriander is a fragrant finishing touch. It also provides a pop of color and a refreshing contrast to the warm and spicy flavors.

Seasoning and spices:

We use the following seasonings and spices when making aloo baingan to elevate the taste of the dish:

  • Turmeric
  • Garam masala
  • Salt
  • Chili

Equipment needed to make Aloo Baingan

To make Aloo Baingan, you’ll need the following items:

  1. Deep frying pan or wok: For frying the eggplant and potatoes
  2. Slotted spoon: To remove the fried vegetables from the oil
  3. Large pan: For cooking the sauce
  4. Cooking spoon: For stirring and combining the ingredients
  5. Knife and chopping board: To slice the vegetables
  6. Plates lined with paper towels: For absorbing excess oil from the fried vegetables
  7. Serving dish: To present your Aloo Baingan.

How to make Aloo Baingan

Step 1: Deep Fry the Eggplant

Firstly, begin by heating 1.5 litres of vegetable oil in a deep frying pan or wok. Once the oil is hot, carefully add the diced eggplant. Fry until the eggplant turns light brown and soft. Once done, remove the eggplant from the oil and place it on a plate lined with paper towels to drain any excess oil.

Step 2: Deep Fry the Potatoes

In the same oil, fry the diced potatoes until golden brown. Remove the potatoes from the oil and transfer them to a separate plate lined with paper towels. As a result, you’ll have lovely crispy potatoes.

Step 3: Prepare the Onion and Cumin Mixture

In a large pan, heat some oil on medium heat. Add the cumin seeds and cook for a few seconds. Next, add the sliced onions and cook until they turn golden brown.

Step 4: Add the Seasoning and Spices

Now it’s time to introduce the flavors that make this dish so tasty. Add the turmeric, salt, and chilli powder to the onion and cumin mixture. Mix well and cook for 2 minutes.

Step 5: Incorporate the Tomato Puree

Pour the tomato puree into the pan, stirring well to combine it with the onion and spice mixture. Cook until the water has evaporated and the mixture has thickened.

Step 6: Add the Eggplant and Potatoes

Gently mix the fried eggplant and potatoes into the thick spicy sauce – coat the vegetables evenly. Once coated, add the garam masala and stir well.

Step 7: Cook and Stir

Let the aloo baingan cook for around 5 minutes on low heat, stirring occasionally to prevent sticking and allowing it to cook evenly. As a result, you’ll have an irresistible Aloo Baingan dish to savor.

Step 8: Garnish and Serve the Aloo Baingan

Once done, turn off the heat and garnish your vegan aloo baingan with a handful of fresh coriander leaves. Serve your delectable dish with naan and vegan raita for an enjoyable and satisfying meal.

Frequently Asked Questions

Can I roast the vegetables instead of frying them to make Aloo Baingan?

Yes, in contrast to deep frying, you can roast the vegetables for a healthier option. Preheat your oven to 200°C, toss the eggplant and potatoes in oil, and place them in a baking tray. Roast until tender and golden brown, turning them occasionally.

Can I add other vegetables to Aloo Baingan?

Absolutely! You can add other vegetables to make the dish tastier and more colorful. Just make sure to adjust the cooking time accordingly for the extra vegetable.

How should I store leftover Aloo Baingan?

Place any leftovers in an airtight container and store them in the fridge for 3-4 days. 

Does eggplant fry faster than potatoes?

Yes, eggplant usually cooks faster than potatoes, hence why they’re fried separately in this recipe. Frying together poses a risk of overcooking the eggplant and undercooking the potatoes.

If you’re looking for more tasty vegan recipes, check out our other creations:

A scrumptious serving of Vegan Aloo Baingan Masala, featuring soft potatoes and tender eggplant chunks coated in a flavorful spiced tomato sauce, garnished with fresh coriander leaves.

Aloo Baingan – Spiced Potato and Eggplant

Aloo Baingan is a popular South Asian dish of potatoes (aloo) and eggplant or aubergine (baingan) coated in a spiced tomato sauce. It’s a flavorful and satisfying dish that can be enjoyed at any time of the day, be it for lunch or dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 8 servings


  • Deep frying pan or wok
  • Slotted spoon
  • Large pan
  • Cooking spoon
  • Knife
  • Chopping board
  • 2 plates
  • Paper towels
  • Serving dish


  • 1.5 litres sunflower oil for deep frying
  • 3 tbsp rapeseed oil or other neutral oil of choice
  • 4 medium onions sliced
  • 3 large eggplants diced into 1 inch chunks
  • 4 large potatoes diced into 1 inch chunks
  • 250 grams tomato puree
  • Handful of coriander leaves to garnish


  • Deep fry the eggplant in oil until light brown and soft. Place the fried eggplant on a plate lined with kitchen towels and set aside
  • In the same oil, deep fry the potatoes until golden, then set aside on a lined plate
  • In a separate pan, heat the rapeseed oil on a medium heat for 1-2 minutes
  • Add cumin and onions, cooking until the onions turn brown
  • Add the seasoning and spices, then pour in the tomato puree and mix well
  • Continue to cook until the mixture thickens, as the water cooks off
  • Mix in the deep-fried eggplant and potatoes, stir well, and cook for an additional 5 minutes, stirring occasionally
  • Turn off the heat, garnish with coriander
  • Serve and enjoy!
Keyword asian, aubergine, curry, desi, eggplant, indian, masala, potato, savory, south asian

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