Aloo Baingan – Eggplant Potato and Chickpea Curry -

Aloo Baingan is a classic Indian vegetable curry consisting of Eggplant (Baingan) and Potatoes (Aloo). This is a dish that can be eaten fresh but it is even better if you make it in advance as the flavors deepen as they sit. This makes it a perfect dish for a party so you are not stressing at the last minute. You can make it up to 3 days ahead, just keep it in an airtight container in the fridge until you are ready to use. Just before serving heat in the microwave or over the stove.

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  • Rating:   5
  • Prep.:  15 min
  • Serves: 4
  • Cook Time:  35min


  • 1 Tbsp. Vegetable oil
  • 1 Onion, peeled and diced
  • 2 Cloves of Garlic, pressed
  • 1 Tbsp. Fresh Ginger, grated
  • 1 Tsp. Ground Cumin Seeds
  • 1 Tsp. Ground Fennel Seeds
  • 1 Tsp. Ground Cardamom
  • 1 Tsp. Ground Coriander Seeds
  • 2 Tbsp. Curry Powder
  • 1 Fresh Chili Pepper, minced
  • 2 Potatoes, cut into cubes
  • 1 large Eggplant, cut into cubes
  • 2 cups Water
  • 1 Can Chickpeas, drained and rinsed
  • Salt and Pepper to taste


  1. In a medium sized pot over medium heat add the oil with the onion, ginger, garlic, chili, cumin, fennel, cardamom, coriander and curry. Sauté for 30 seconds.
  2. Add in the potatoes and water, bring to a boil. Reduce heat to medium low, cover and allow to cook for 10 minutes stirring occasionally. Add in the eggplant and chickpeas and bring back to the boil (you can add a bit more water here if you feel it needs). Cover again and cook for about 15 minutes more until the vegetables are tender.


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