Aloo Baingan


Taters and…what’s a stupid word for eggplant? Is there a stupid word for eggplant? Either way, aloo baingan is savory hearty goodness.

Aloo baingan is simple, fairly fast (you know, not really fast, but also not really slow), and delicious. The heartiness of the dish makes it perfect for fall and winter. I mean, it’s potatoes and eggplant stewed together in a melange of warm spices and earthy vegetables, such as ginger and onion, how can it not be good. See I know grown up words like melange. But now back to your regularly scheduled program. People have this weird notion that all Punjabi food is dhaba food..well either that or sh*tty food you get at restaurants in America. I mean, sure, roadside restaurants are our jam, but that’s like me saying all I’ve ever googled is “fast food rib roast”, or put fast food in front of American dishes…because you know…we’re known for fast food here in the States. Either way, it’s stupid and this isn’t a road side recipe. It’s how we just make sh*&.

Boy, that really takes the wind out of my sails because I feel all I can say now is, “Go cook”. However, I shall persevere and find some nonsense to spew at you. There are no pitfalls to this recipe other than under or over cooking – if you avoid those you’ll be golden. So perhaps we just spend some time talking about the not so majestic blobfish. I believe in evolution and a greater plan, which unless you’re a nut ball don’t conflict. But really, how does the sploogy melty blobfish fit into any of this? At what point in the greater plan or evolutionary tale did someone decide, “You there, Barry, you will look like big snot ball, and all will be good.” It’s like my sausage toes. They serve no purpose and don’t smell like snausages. That helps no one. Well at least they aren’t greasy.

Love Potatoes? Try these:

Aloo Baingan

Course: MainCuisine: PunjabiDifficulty: Easy


Prep time


Cooking time


Total time


Cook Mode

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  • 3 tbsp canola oil

  • 2 medium sized onions, minced

  • 2 tbsp cumin

  • 2 tbsp ginger, minced

  • 5 cloves garlic, minced

  • 1 chili pepper, minced

  • 1/2 tsp chili powder

  • 1/2 tsp turmeric

  • 1 tbsp Punjabi garam masala, powdered

  • 1 tbsp coriander powder

  • 3 tomatoes, pureed

  • 5 yellow potatoes, skinned and cubed

  • 7 baby eggplants, cubed

  • Salt, to taste

  • 1/4 cup water

  • 1/4 bunch cilantro, minced

  • 3 tbsp dried methi

Equipment/Specialty Items


  • Heat oil in a large skillet over medium heat.
  • Add in onions, and sauté till golden brown. Approximately 7 minutes.
  • Stir in ginger, garlic, and chili peppers. Sauté for 2 minutes.
  • Stir in cumin, chili powder, turmeric, garam masala, and coriander powder. Sauté for 1 minute.
  • Stir in tomatoes and sauté until masala is a deep red and a homogenous mixture. The oil should start to separate from the mixture and float to the top. Approximately 5-7 minutes.
  • Stir in potatoes, cover, and cook for 5 minutes.
  • Mix in eggplant, water, cover and cook until potatoes and eggplant are cooked through. Approximately 15 minutes. Stir occasionally to avoid sticking.
  • Mix in cilantro and methi. Cover and cook for 3 minutes.
  • Serve hot with roti

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Nutrition Facts

6 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 9.1g 14%
    • Saturated Fat 0.6g 0%
  • Sodium 56mg 3%
  • Amount Per Serving% Daily Value *
  • Potassium 2055mg 59%
  • Total Carbohydrate 73.2g 25%
    • Dietary Fiber 27g 108%
    • Sugars 22.1g
  • Protein 10.1g 20%
  • Calcium 8%
  • Iron 20%
  • Vitamin D 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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