Mint Cuisine of India’s Aloo Baigan

Mint Indian Cuisine
203 Boone Heights Drive
Boone, NC 28607
(828) 386-1441

Mint Indian Cuisine

 
 
 
by Danielle Bussone
 
Enjoy this video for Aloo Baigan, a vegan eggplant & potato dish contributed to us by Mint Cuisine of India Restaurant in Boone NC.
 


 
I absolutely LOVE this dish.  If you follow these directions carefully, you will create a delicious, truly authentic Indian dish sure to please.  Don’t let the number of spices and steps intimidate you.  Many of the spices are just repeated in the various steps. It’s really quite easy.  You can make this entire dish in 30 minutes. If you can’t find garam masala (many grocers carry it) or dried fenugreek leaves (methi) at your local markets, you can find them at an Indian grocer.  You may also leave out the fenugreek, though it adds a lovely subtle finish to the dish.
 
 
Ingredients: 
 
Onion Gravy (Sauce):

1 lrg onion, diced (or two medium onions)

½ teasp Turmeric

1½ teasp organic canola oil

2 teasp ginger paste (minced ginger)

2 teasp garlic paste (minced garlic)

¼ teasp salt

¼ teasp coriander powder

¼ teasp cumin powder

½ teasp garam masala

 

Tomato gravy (Sauce):

2 lrg tomatoes, diced

1½ teasp organic canola oil

2 teasp ginger paste

2 teasp garlic paste

¼ teasp salt

¼ teasp coriander powder

¼ teasp cumin powder

½ teasp garam masala

 

Aloo Baigan

1½ teasp organic canola oil

½ teasp cumin seeds

1 tbsp minced ginger

2 teasp garlic paste

¼ cup red onions, 1/8-inch matchsticks, 2 inches long

¼ cup green bell pepper, 1/8-inch matchsticks, 2 inches long

¼ cup julienned tomatoes, 1/4-inch strips, 2 inches long

1 cup eggplant, cut into 1 1/2 inch cubes and pan seared

¼ cup organic canola oil

½ cup potatoes, peeled, cut into 1 1/2 inch cubes and boiled

½ teasp salt

½ teasp turmeric

½ teasp coriander powder

½ teasp cumin powder

1 teasp garam masala

½ cup onion gravy

½ cup tomato gravy

a little water

½ teasp fenugreek leaves

garnish with diced tomatoes and cilantro
 
Method
 
Prepare the onion and tomato gravies, fried eggplant and boiled potatoes in advance.

Arrange all your spices, sauces and vegetables in one place so they will be handy when you need them.  The onion and tomato gravies can be cooked at the same time.
 
For the Onion Gravy:

In a small saucepan, add canola oil and heat until a drop of water dropped in the oil sizzles.

Add ginger and garlic paste and cook until soft but not brown.  Add diced onion and 1/2 cup water. Cook until onion is soft and translucent.

Transfer to blender and blend until smooth.  Return to saucepan, add all the spices, stirring to fully incorporate.  Cover and cook for about 15 minutes on medium heat. It should be the consistency of applesauce.  If it becomes too thick, add a little water. Set aside.
 
For the Tomato Gravy:

Purée the tomatoes in a blender.

In a small saucepan, add canola oil and heat until a drop of water dropped in the oil sizzles.

Add ginger and garlic paste and cook until soft but not brown. Add the puréed tomatoes and the spices. Cook for 15 minutes or until the sauce has thickened a little and is aromatic.  This sauce is fairly thin, a little thicker than tomato soup, more like canned tomato sauce.
 
For the Eggplant:

Add 1/4 cup olive oil to a sauté pan on high heat. When the oil is quite hot, sizzling loudly when a drop of water is added, add eggplant cubes. Toss until seared on all sides.  Remove from pan and drain on paper towels.  Set aside.
 
For the Potatoes:

In a covered saucepan add rinsed, peeled and cubed potatoes and 1/2 cup water.  Bring to a boil. Reduce heat to medium and cook for approximately 15 minutes, until potatoes can pierced with a fork but do not fall apart when pierced.  Remove from heat and drain.  Rinse immediately in cold water to stop cooking, or dump into a pot of cold water after draining.  Set aside.
 
For the Aloo Baingan:

In a hot pan, add oil, cumin seeds and heat for a few seconds.  Add minced garlic and ginger and cook until slightly brown.  Add onion, tomato and bell pepper.  Cook for about 1 1/2 minutes, stirring constantly.

Add salt, turmeric, coriander, cumin and garam masala. Mix thoroughly.  Add onion sauce and tomato sauce.  Add Eggplant and potatoes and a little water.  Let cook 2-3 minutes. Add fenugreek leaves (Methi).

Transfer to serving dish and garnish with chopped tomatoes and coriander. Serve hot with a side of basmati rice.

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