Aloo Baingan

Ingredients

• 1.5 lb eggplant, cut into 1-inch cubes
• 1 lb potatoes, cut into 1-inch cubes
• 1 medium onion, diced
• 2 medium tomatoes, diced (or 1 can, 14 oz, undrained)
• 1.5 tbsp ginger-garlic paste
• 3.5 tsp cumin seeds, coriander powder, and turmeric (1 tsp + 1 tsp + 0.5 tsp)
• 3 tbsp olive oil

Instructions

1. 1

   Cut eggplant and potatoes into 1-inch cubes. Dice the onion.

2. 2

   Heat oil in a large skillet over medium-high heat for 1 minute.

3. 3

   Add cumin seeds and toast until they crackle and darken slightly, ~30 seconds.

4. 4

   Add onion and cook, stirring, until softened and translucent, ~5 minutes.

5. 5

   Stir in ginger-garlic paste and cook for 1 minute until fragrant.

6. 6

   Add coriander and turmeric, stir for 30 seconds to bloom the spices.

7. 7

   Add diced tomatoes (with juice if canned) and stir well to combine.

8. 8

   Add potatoes and eggplant, stir to coat in the spiced tomato mixture.

9. 9

   Cover and simmer over medium heat for 20–25 minutes until both vegetables are tender.

10. 10

    Season with salt and black pepper to taste. Stir gently.

11. 11

    Serve hot with rice or flatbread.

Tools you’ll need

• large skillet with lid (12-inch or larger)
• cutting board
• chef's knife
• wooden spoon

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