Aloo Baingan Masala

Aloo Baingan Masala is a comforting and flavorful vegan dish featuring tender potatoes and smoky eggplant cooked in a rich blend of spices. Perfect for a midnight snack, it delivers a satisfying taste of Indian cuisine.

Ingredients

• Potato - 200 grams, peeled and cubed
• Eggplant (Baingan) - 200 grams, diced
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Green chili - 1, slit
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Vegetable oil - 2 tablespoons
• Fresh cilantro - a handful, chopped (for garnish)

Steps

1. Heat vegetable oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
2. Stir in the minced garlic, grated ginger, and slit green chili. Cook for another 1-2 minutes until fragrant.
3. Add the chopped tomato and cook until it softens and releases its juices, about 3-4 minutes.
4. Sprinkle in the turmeric, coriander, and cumin powders, mixing well. Cook for an additional minute to bloom the spices.
5. Add the cubed potatoes and diced eggplant to the pan. Stir to coat the vegetables with the spice mixture.
6. Pour in 1/2 cup of water, cover the pan, and let it cook on low heat for about 15-20 minutes, or until the vegetables are tender.
7. Once cooked, add salt to taste and sprinkle garam masala. Stir well to combine.
8. Garnish with fresh chopped cilantro before serving.

Nutrition

• Calories: 200
• Protein: 4 g
• Carbs: 32 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.25 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from eggplant, which may help reduce inflammation.

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