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Shilpa

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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 5
Course: Side Dish
Cuisine: Indian
Ingredients Equipment Method

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

Equipment

  • 1 deep wok

Method
 

Prep
  1. Dry roast the peanuts and set them aside. When cool grind them to a fine powder.
  2. Rinse and chop the eggplants to 3 to 4 inch cubes.
  3. 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
  1. When you are ready to cook in a deep pot add in oil.
  2. Add in ginger garlic paste and stir. In about 30 seconds, add in the potatoes and eggplants and saute for 4 to 5 minutes.
  3. Add in Kashmiri chili powder, ground coriander, salt, ground cumin and stir. Furthermore add in 1/2 cup water and stir well.
  4. 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.
  5. 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.