Punjabi Aloo Baingan | Dhaba Style Aloo Baingan | Aloo Baingan Recipe | Aloo Baingan Punjabi Style | Aloo Baingan Masala | Aloo Baingan Ki Sabji | Aloo Baingan Curry | Aloo Baingan Ki Sabzi Dhaba Style
Ingredients for Punjabi Aloo Baingan:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Brinjal, cut into slices- 300-350 gms
- Potato, sliced- 250 gms
Crushed Ginger-Garlic-Chilli:
- Ginger, sliced- 2” piece (2 tbsp) - 15 gms
- Garlic, cloves- 6-7 cloves (10 gms)
- Green Chillies- 3 nos (5-6 gms)
Tempering:
- Cumin Seeds- 1.5 tsp
- Bay Leaf- 2
Spice Powders-1
- Turmeric Powder- 1/2 tsp
- Deggi Mirch (Red Chilli Powder)-1.5 tsp
- Coriander Powder- 2 tsp
- Kashmiri Chilli Powder- 1/2 tsp
- Cumin Powder- 1/2 tsp
Spice Powders -2
- Kasuri Methi- 1 tbsp
- Garam Masala Powder- 1/4 tsp
- Amchoor Powder- 1/2 tsp
Other Ingredients:
- Onion chopped- 150 gms
- Tomatoes chopped- 150 gms
- Oil- 4-5 tbsp
- Salt- 2 tsp
Preparation:
- Peel and cut the ginger, garlic and green chillies. Crush it roughly with a mortar & pestle.
- Also cut the peeled potatoes and brinjal.
- Chop the tomatoes.
- Dry roast the Kasuri methi and crush it with your hand.
Process:
- Heat oil in a kadhai and add the cumin seeds and bay leaves.
- Give a stir and then add the crushed masala paste. Fry on medium heat for 2 mins and then add the chopped onions. Give a mix and add 1/2 tsp salt.
- Fry on medium heat for 8-9 mins till light brown.
- Now add the chopped tomatoes and fry on medium heat for 2 mins.
- Now add all the Spice powders under (1), give a mix and fry on medium heat for 3-4 mins till the tomatoes are soft and the spices are cooked.
- Now add the potato slices, give a mix and fry on medium heat for 3-4 mins.
- Also add the brinjal slices, add 1.5 tsp salt and fry 1 min on medium heat.
- Cover and cook on low heat for 10 mins.
- Now add 150 ml water, give a mix and cover & cook on low heat for another 10 mins.
- Now add the Kasuri Methi, Garam Masala powder and Amchoor powder, give a mix and simmer for 2-3 mins.
- Lastly garnish with chopped coriander leaves.
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