Stovetop: Aloo Baingan, Potato and Eggplant Curry

Name: Stovetop: Aloo Baingan, Potato and Eggplant Curry
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 cups
Cuisine: Indian
Ingredients: 0 2 tablespoons ghee or vegetable oil; 0 ½ teaspoon hing (asafoetida); 0 1 teaspoon cumin seeds; 0 ½ teaspoon turmeric powder; 0 1 (1-inch) piece ginger, peeled and cut into matchsticks; 0 4 cloves garlic, peeled and roughly chopped; 0 1 medium russet potato, peeled and roughly chopped, and submerged in water to prevent browning; 0 1 medium yellow or red onion, roughly chopped; 0 1–2 fresh Thai, serrano, or cayenne chiles, stems removed and finely sliced; 0 1 medium tomato, roughly chopped; 0 2 medium eggplants with skin, roughly chopped; 0 2 teaspoons salt; 0 2 teaspoons garam masala; 0 2 teaspoons ground coriander; 0 1 teaspoon red chile powder or cayenne pepper; 0 2 tablespoons water; 0 2 tablespoons chopped fresh cilantro, for garnish

May 29, 2026

Stovetop: Aloo Baingan, Potato and Eggplant Curry Indian As Apple Pie

Aloo Baingan, Homemade authentic Indian recipes

THIS IS THE FIRST INDIAN RECIPE I LEARNED TO MAKE.

My Babaji (paternal grandfather) was visiting us in Pennsylvania at the time from his tiny village in Punjab, and he insisted that I learn to cook with our own deep, fiery flavor profiles. My love of eating started earlier, but my love of cooking, I would say, started here. I launched the first episode of my new cooking show on PBS member stations with this recipe because it's at once so simple and complex, and so meaningful to my food journey. Try it as is or substitute a sweet potato for an interesting twist.

xoxo Anupy

Stovetop: Aloo Baingan, Potato and Eggplant Curry

Prep: 20–25 minutes
Cook time: 25–30 minutes
Total time: 45–55 minutes
Makes: 4 cups

Ingredients

2 tablespoons ghee or vegetable oil
½ teaspoon hing (asafoetida)
1 teaspoon cumin seeds
½ teaspoon turmeric powder
1 (1-inch) piece ginger, peeled and cut into matchsticks
4 cloves garlic, peeled and roughly chopped
1 medium russet potato, peeled and roughly chopped, and submerged in water to prevent browning
1 medium yellow or red onion, roughly chopped
1–2 fresh Thai, serrano, or cayenne chiles, stems removed and finely sliced
1 medium tomato, roughly chopped
2 medium eggplants with skin, roughly chopped
2 teaspoons salt
2 teaspoons garam masala
2 teaspoons ground coriander
1 teaspoon red chile powder or cayenne pepper
2 tablespoons water
2 tablespoons chopped fresh cilantro, for garnish

Instructions

In a heavy-bottomed, 4-quart sauté pan over medium-high heat, warm the ghee. Add the hing, cumin seeds, and turmeric, and cook for 40 seconds, until the cumin sizzles and turns reddish brown. Add the ginger and garlic and cook, stirring, for 30 seconds. Both will brown and slightly caramelize.
Add the drained potato to the sauté pan and cook, stirring occasionally, for 2 minutes. Add the onion and fresh chiles and cook for 2 minutes, until they are slightly browned. Add the tomato and cook for 2 minutes. At this point, you’ll have created a base for the dish.
Add the eggplant, salt, garam masala, coriander, and red chile powder to the sauté pan and cook, stirring occasionally, for 2 minutes.
Reduce the heat to low, partially cover the pan, and cook for 13 minutes. About halfway through the cooking time, add the water to help the ingredients pull together and to avoid sticking. Stir well. Remove from the heat, cover, and set aside for 5 minutes, to allow the flavors to blend completely.
Transfer to a serving bowl, garnish with the cilantro, and serve immediately with the Roti or Naan.

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