Baingan Methi Aloo – Eggplant Potato

This sauteed Baingan Methi Aloo – Eggplant Potato recipe is seriously one of the easiest eggplant recipes you’ll ever make. Tender, chewy chunks of chopped eggplant and potatoes are tossed in with Fenugreek leaves in a savory Indian-inspired spice mix that explodes with flavor in every bite. Also, this hearty recipe has become a go-to in our household. Moreover, eggplants and methi have several benefits. And guess what, they taste great too.

Ingredients needed for Baingan Methi Aloo – Eggplant Potato

• 2 baby eggplants 325 grams (3 cups chopped)
• Frozen Fenugreek leaves (methi) – 340 grams pack
• 4 potatoes – 603 grams (3.5 cups chopped)
• 5 tbsp oil of choice
• 1 tsp ginger garlic paste
• 2 tbsp Kashmiri chili powder
• 1 tsp ground coriander
• 2 and 1/4 tsp salt
• 1 tsp ground cumin
• 1/2 cup water
• 1 and 1/4 cup chopped tomatoes (2 medium tomatoes)
• 3/4 cup roasted peanuts 

How do I make this recipe?

Prep –

First, dry roast the peanuts and set them aside. Further, when cool grind them to a fine powder. Second, rinse and chop the eggplants to 3 to 4 inch cubes. Third, rinse peel and chop the potatoes to 3 inch cubes. Further, rinse and chop the tomatoes and set them aside.

Cook –

First, when you are ready to cook in a deep pot add in oil. Second, add in ginger garlic paste and stir. Third, in about 30 seconds, add in the potatoes and eggplants and saute for 4 to 5 minutes. Further add in Kashmiri chili powder, ground coriander, salt, ground cumin and stir. Furthermore add in 1/2 cup water and stir well.

Furthermore add in frozen fenugreek leaves (methi), stir, cover and cook for 10 minutes on medium heat until the potatoes are almost cooked. Then, add in the finely chopped tomatoes, cover and cook for another 3 to 4 minutes. Finally top off with ground peanuts and turn off heat.

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Moreover, try some of our other recipes

Kashmiri Tomato Eggplant Curry – Tamatar Wangun

Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry

Swiss Chard Curry – Instant Pot Kashmiri Haak

Collard and Lotus Stem Curry

Black Pepper Potatoes

Kashmiri Aloo Matar – Instant Pot Potato Peas Curry

Tandoori Aloo – Air Fryer Spicy Indian Potatoes

Homemade Potato Smiley – Air Fryer Aloo Smiley

Baingan Methi Aloo – Eggplant Potato

Shilpa

This sauteed Baingan Methi Aloo – Eggplant Potato recipe is seriously one of the easiest eggplant recipes you'll ever make.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine Indian

Servings 5

Equipment

• 1 deep wok

Ingredients

  

• 2 baby eggplants 325 grams (3 cups chopped)
• 340 grams frozen fenugreek leaves (frozen methi pack)
• 4 medium potatoes 603 grams (3.5 cups chopped)
• 5 tbsp oil of choice
• 1 tsp ginger garlic paste
• 2 tbsp kashmiri chili powder
• 1 tsp ground coriander            (dhaniya powder)
• 2 and 1/4 tsp salt
• 1 tsp ground cumin
• 1/2 cup water
• 2 medium tomatoes (1 and 1/4 cup chopped)
• 3/4 cup roasted peanuts

Instructions

 

Prep

• Dry roast the peanuts and set them aside. When cool grind them to a fine powder.
• Rinse and chop the eggplants to 3 to 4 inch cubes.
• Rinse peel and chop the potatoes to 3 inch cubes and set aside in water to prevent them from getting oxidized. Further, rinse and chop the tomatoes and set them aside.

Cook

• When you are ready to cook in a deep pot add in oil.
• Add in ginger garlic paste and stir. In about 30 seconds, add in the potatoes and eggplants and saute for 4 to 5 minutes.
• Add in Kashmiri chili powder, ground coriander, salt, ground cumin and stir. Furthermore add in 1/2 cup water and stir well.
• Add in frozen fenugreek leaves (methi), stir, cover the wok with a lid and cook for 10 minutes on medium heat until the potatoes are almost cooked.
• Finally add in the finely chopped tomatoes, cover with lid and cook for another 3 to 4 minutes. Top off with ground peanuts, stir and turn off heat.

Keyword Baingan Aloo, Baingan Aloo Methi, Baingan Methi Aloo, Easy Methi Aloo, Eggplant Methi, Eggplant Potato Indian, Methi Aloo Baingan