Masala Baigan Aloo | How to make Masala Baigan Aloo

By Aditi Chaturvedi  |  1st Jun 2016  |  
4.5 from 2 reviews Rate It!
  • Masala Baigan Aloo, How to make Masala Baigan Aloo
Masala Baigan Alooby Aditi Chaturvedi
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About Masala Baigan Aloo Recipe

The classic eggplant and potato made with masala.

Masala Baigan Aloo, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Masala Baigan Aloo is just mouth-watering. This amazing recipe is provided by Aditi Chaturvedi. Be it kids or adults, no one can resist this delicious dish. How to make Masala Baigan Aloo is a question which arises in people's mind quite often. So, this simple step by step Masala Baigan Aloo recipe by Aditi Chaturvedi. Masala Baigan Aloo can even be tried by beginners. A few secret ingredients in Masala Baigan Aloo just makes it the way it is served in restaurants. Masala Baigan Aloo can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Masala Baigan Aloo.

Masala Baigan Aloo

Ingredients to make Masala Baigan Aloo

  • 1 medium eggplant
  • 1 medium potato
  • 2 tbsp refined oil
  • 1 slit green chilli
  • 1 tsp asafoetida (Hing powder)
  • 1/2 tsp turmeric powder (Haldi)
  • 1 tsp ginger paste (Adrak paste)
  • 1.5 tsps cumin seeds (Jeera)
  • 1 tbsp coriander powder (Dhaniya powder)
  • 1/2 tbsp amchoor powder (Dry mango powder)
  • 3/4 tbsp sugar
  • 1 tbsp lemon juice
  • 3/4 tbsp tandoori masala powder
  • salt as per taste
  • 1 cup water

How to make Masala Baigan Aloo

  1. Cube the eggplant and potato. Keep them aside.
  2. Put a wok or kadhai on medium flame. Put some oil in it. Let it heat.
  3. Add cumin seeds, turmeric, asafoetida, green chilli and ginger paste. After the cumin seeds splutter, add eggplant and potato. Mix well again.
  4. Add coriander powder, amchoor powder and tandoori masala powder.
  5. Now add salt as per taste.
  6. Add sugar and lemon juice.
  7. Now put 1 cup water in it. Simmer the flame and keep it covered for 15 to 20 minutes.
  8. The potatoes and eggplant should soften.
  9. Turn off the flame and serve hot.

My Tip:

After you cut the vegetables. Make sure you wash them and then dip them in water just for hygiene sake. Make sure you scan the eggplant carefully so as to see if any worm is present inside.

Reviews for Masala Baigan Aloo (2)

Ayush Mishra2 years ago


Sukhmani Bedi2 years ago

what an interesting dish. will definitely try soon :)

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