Here’s my easy Aloo Baingan – a simple Indian Potato and Aubergine Curry that’s perfect with homemade chapatis. This North Indian-style recipe is tasty and brings out the best flavours of both vegetables with minimal effort.
Aloo Baingan Sabji is a regular on our menu with plain parathas, tarka dal, and onion bhajis. Although this can be a one pan curry- the additional step makes all the difference.
Aloo Baingan Made Better: The Secret Step That Changes Everything
Here’s my little secret - I roast the aubergine on the pan before adding it to the curry. Try it and I'm sure you'll let me know it really takes the curry up a notch!
My Busy Day Shortcut Method - I roast the aubergine and potatoes in the air fryer, then add them to the curry. I don’t cook the bhuna masala from scratch; instead, I use store-bought or frozen onion-tomato masala for convenience. Once you try this quick method, you’ll see why it’s my go-to on hectic days and why this is the one Aloo Baingan recipe I keep coming back to.
Since brinjal curry with potatoes is a dry- ish sabji, I love pairing it with Indian flatbreads. For a gravy style, try our creamy aubergine curry.
Jump to:
- Aloo Baingan Made Better: The Secret Step That Changes Everything
- Why This Recipe Works?
- Ingredients
- Variations
- 👩🍳Sandhya's Expert Recipe Tips
- How To Make Indian Potato and Aubergine Curry?
- 🍽 What to serve with Potato and Aubergine Curry?
- Storing Leftovers
- Recipe FAQ's
- More Easy Aubergine recipes
- Indian Potato Aubergine Curry
Why This Recipe Works?
- You only need a handful of pantry and easy-to-find ingredients just like our baingan bharta recipe.
- The recipe is vegan and gluten-free.
- It’s easy to make and can be prepared ahead, making it perfect for busy days.
Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Aubergine (Brinjal / Eggplant / Baingan): I use any variety easily available in UK supermarkets. Indian aubergines take a bit longer to cook.
- Potatoes: I prefer rooster potatoes or Maris piper variety.
- Spices: Like in my vegetarian curry recipes, I use standard Indian spices—turmeric powder, Kashmiri chili powder, cumin, coriander, and garam masala.
- Fresh Ginger and Garlic: If unavailable, store-bought ginger garlic paste is a handy substitute.
- Tomatoes: Use fresh or canned chopped tomatoes (same quantity)
- Sunflower oil
Variations
- Add curry leaves while frying the onions for extra flavor—I do this often in Ringan Bateta nu Shaak (Gujarati aubergine and potato curry).
- Try adding amchur powder or chaat masala to the aloo baingan masala for a tangy twist.
👩🍳Sandhya's Expert Recipe Tips
- Instead of frying the aubergine on the pan, you can brush it with oil and roast it in the oven or air fryer.(I oven-roast aubergine for this creamy aubergine curry.)Do this up to two days ahead of time if you like.
- Make the process simpler by using pre-made bhuna masala sauce or store-bought sauce. You simply need to heat the sauce with a little water.
- After chopping the aubergine and potatoes, keep them in water to prevent browning.
- Adjust the aubergine cooking time based on your texture preference. If you like it mushy, cook it longer like I have. If you prefer a bit of bite, cook it for a shorter time.
- Store leftovers in an airtight container for 4–5 days in the fridge or in the freezer for up to 3 months. Reheat in the microwave or in a pan on the stove with a splash of water.
How To Make Indian Potato and Aubergine Curry?
Step 1. Heat oil in a pan and add aubergine (brinjal).
Step 2. Fry for 8-10 minutes in total, flipping and roasting on either side.
You may need to do this in 2 batches, so they are roasted evenly. Or roast the aubergine in the air fryer or oven.
Set it aside.
Step 3. While the aubergine is roasting, you can prepare the onion-tomato masala (base) using onion, ginger-garlic, tomato, and spices. Or use my bhuna masala to cut down this step.
(See the recipe card below / video for a detailed walkthrough.)
Step 4. Once your masala base is ready, add the potatoes and water. Cover and cook for 10 minutes until the potatoes are tender.
Step 5. Add the aubergine and another ½ cup of water. Mix, cover and cook for a further 8-10 minutes until the aubergine is slightly mushy.(but has a little bite)
Step 6. Remove from heat, add lemon juice, garam masala and garnish with coriander leaves.
I love serving with warm chapatis or plain naan bread and vegan cucumber raita for a hearty meal.
🍽 What to serve with Potato and Aubergine Curry?
Turn your aloo baingan into a comforting Indian meal with these easy sides:
- Soft chapatis or plain parathas – perfect for scooping up the curry
- A cooling cucumber raita or a vegan raita to balance the spices
- Steamed plain white basmati rice with tarka dal or creamy vegan courgette curry
- Kachumber salad – a fresh mix of chopped onions, tomatoes, and cucumber
- Crispy Onion Bhajis or Vegetable Pakoras for a crunchy side
Mix and match to suit your mood—it's great for a weeknight dinner, curry night or a simple Indian-style feast!
Storing Leftovers
- In the Fridge: This Aloo Baingan sabji keeps well in the fridge in an airtight container for up to 5 days.
- In the Freezer: Store in the freezer safe container in the freezer for up to 3 months. Reheat in the microwave or pan over stovetop with a splash of water.
Recipe FAQ's
Absolutely. Heat 2 tablespoons of oil and fry the aubergine until brown and tender on each side. About 8-10 minutes in total.
Aloo Baingan is a Hindi name that means potatoes and aubergine (eggplant / brinjal). It’s a popular North Indian side dish made by cooking potatoes and aubergine together with spices.
Yes, this curry is great for making ahead. You can store it in the fridge for 2–3 days, and it also freezes well. In fact, the flavours often develop and taste even better after a day or two.
Absolutely, I would suggest courgettes or green peppers. They go really well with potatoes in this curry.
More Easy Aubergine recipes
Ingredients
For roasting the aubergine
- 1½ tablespoon sunflower oil
- 450 g aubergine brinjal, diced ( I used 2 medium sized)
For the onion-tomato masala:
- 1½ tablespoon sunflower oil
- 170 g white onion 1 medium, diced
- 1 green chilli sliced
- 4 cloves garlic minced
- 5 cm ginger grated
- 400 g tomato chopped or 1 can of chopped tomatoes
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chilli powder
- Salt to taste
- 1 cup water + ½ cup extra if needed
- 450 g potatoes 3-4 red Rooster or Maris Piper, cut into ¾–1” cubes
To finish:
- 1 teaspoon garam masala
- 1 teaspoon lemon juice
- 3 tablespoons coriander leaves finely chopped
Instructions
Pan fry Aubergine
- Heat oil in pan and add the aubergine. Fry for 8-10 minutes in total. Flip and roast on either side. You may need to do this in 2 batches, so they are roasted evenly. Alternatively you can roast the aubergine in the air fryer or oven.
Roast the aubergine in Air fryer / Oven
- Air fryer method: Preheat the air fryer for 2 minutes. Toss the diced aubergine with oil, then place it on a baking tray. Transfer to a baking tray that fits in your air fryer basket or directly into the basket. Roast for 12–13 minutes until the aubergine is tender with golden edges.
- Oven method: Preheat oven to 190°C. Roast for 25–30 minutes, flipping once, until soft and tender flesh with crispy edges.
Prepare the aubergine curry masala
- In a pan, heat oil and add cumin seeds. Once they splutter, add diced onion, ginger, and garlic.
- Cook over medium heat for 8-10 minutes until the onions are soft and translucent. I added 2 tablespoon water to deglaze.
- Add chopped tomatoes, all the ground spices and salt.
- Mix well, and let the masala simmer for about 6-8 minutes to allow the flavours to blend and the tomatoes are soft.
Combine and finish
- Add the potatoes to the masala. Stir gently to combine. Add 1 cup of water. Cover and cook for 10 minutes.
- Add aubergine, another ½ cup of water - cover and cook for a further 8-1 0 minutes until the aubergine is a bit mushy.
- Turn off the flame, season with salt and more spices to taste.
- Finish with a squeeze of lemon juice and garnish with freshly chopped coriander leaves.
Video
Notes
Sandhya's Pro Tips
- You can roast the aubergine up to two days ahead of time if you like.
- Make the process simpler by using pre-made bhuna masala sauce or store-bought sauce. You simply need to heat the sauce with a little water.
- Vary the curry by using Korma Curry Sauce or Balti Sauce instead.
- After chopping the aubergine and potatoes, keep them in water to prevent browning.
- Adjust the aubergine cooking time based on your texture preference. If you like it mushy, cook it longer like I have. If you prefer a bit of bite, cook it for a shorter time.
- Store leftovers in an airtight container for 4–5 days in the fridge or in the freezer for up to 3 months. Reheat in the microwave or in a pan on the stove with a splash of water.
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