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Masala Baigan Aloo

Jun-01-2016
Aditi Chaturvedi
5 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Masala Baigan Aloo RECIPE

The classic eggplant and potato made with masala.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Mughlai
  • Stir fry
  • Simmering
  • Boiling
  • Sauteeing
  • Main Dish
  • High Fibre

Ingredients Serving: 3

  1. 1 medium eggplant
  2. 1 medium potato
  3. 2 tbsp refined oil
  4. 1 slit green chilli
  5. 1 tsp asafoetida (Hing powder)
  6. 1/2 tsp turmeric powder (Haldi)
  7. 1 tsp ginger paste (Adrak paste)
  8. 1.5 tsps cumin seeds (Jeera)
  9. 1 tbsp coriander powder (Dhaniya powder)
  10. 1/2 tbsp amchoor powder (Dry Mango powder)
  11. 3/4 tbsp sugar
  12. 1 tbsp lemon juice
  13. 3/4 tbsp tandoori masala powder
  14. salt as per taste
  15. 1 cup water

Instructions

  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.

Reviews (2)  

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Ayush Mishra
Jun-19-2016
Ayush Mishra   Jun-19-2016

Sukhmani Bedi
Jun-01-2016
Sukhmani Bedi   Jun-01-2016

what an interesting dish. will definitely try soon :)

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