Aloo Baingan (Eggplant/Aubergine and Potato Curry) may seem like a humble weeknight dish. But when cooked well, it turns into something you can proudly serve to guests. This recipe is easy-to-follow, ready in under an hour, and packed with flavor. Tested to perfection!
Aloo Baingan is a Pakistani & North Indian-style vegan curry made with potatoes (aloo) and eggplant (baingan or brinjal). Though not as glamorous as Baingan Bharta, Aloo Baingan can be just as exciting when made well.
The secret to next-level Aloo Baingan is to pan-sear the eggplant before adding it to the curry. Pan-searing the eggplant elevates the flavor while giving it better texture. That said, you can choose to skip this step if you’re in a hurry. I’ve made this plenty of times without pan-frying and it’s still delicious and perfectly balanced in flavor.