Aloo Biangan Sabzi Recipe | How to prepare Aloo Baingan Sabzi Recipes

  Aloo Baingan ki Sabzi Recipe

       Very fast and easy we make this sabzi with aloo baingan with tomato gravvy. This potato Recipe can be made within 15-20 mins

     Serve this mouth-watering tasty aloo baingan ki Sabzi /potato eggplant Recipe with rotis, parathas, palak-poori or palav rice. 

     To make this aloo baingan ki masala is dalm simple and fast. You can make it within 15-20 minutes. It is ideal for daily food and is so easy that even beginner can do it.

  Aloo Biangan Curry In Tomato Gravy

I created this Potato eggplant curry in steriliser to form it quickly however it may be created in pan during which it'll take very little additional time. Follow a similar steps simply add very little additional water at the top as pan sabzi can cook for long-standing.

begin step by step method of constructing Aloo Baigan Sabzi (Potato Eggplant Curry)

1. Clean and slice eggplant in large pieces. I used the big eggplant what we use in making baingan bhartha. Put it in water for sometime. Wash, unwrap and cut potato in little pieces (I have prepared 10 pieces from 1 potato). keep it in the same water with eggplants. Keep them to the side.

2. Clean and slice tomato in little pieces and keep it to the side.

  3. Get 3 tbsp of water in a basin and include coriander powder, redchilly powder, zeera powder and turmeric powder. Mix it well and keep it to the side.

                               aloo baingan ki sabzi

4. Keep the Heat  sterilizer  at  medium flame and add 2 tbsp of oil, cumin seeds, mustard seeds and hing.

5. As mustard seeds  splatter add masala that we have a tendency to dissolved in water and stir endlessly until masala loses  oil. Confirm to stir endlessly otherwise spices  can burn.

6. When you see masala is  loosing oil then add tomatoes, salt, stir everything  and cook until tomatoes become very little soft. Smash the tomatoes with the ladle whereas they're preparation. we have a tendency to don’t have to be cook tomatoes for long-standing period. They  should   be simply a little mushy.

7. Now drain out eggplant and potato water and add it to tomato mixture.

8. Combine everything  well  add water, place the lid and take one whistle ( at my place i want just one whistle. you would possibly have to be compelled to take additional whistles reckoning on the standard of water and your pressure cooker).

9. Once one whistle turn out the warmth and take the steriliser far from the warmth.

10. Once steriliser cools down open the lid and add garam  masala and blend gently.

11. Now put the cooker on medium temperature and take one boil.

12. Aloo baingan sabzi is prepared to serve up. decorate it with fine chop coriander grass.

Aloo Biangan Ki Sabzi Recipe Card

Aloo Biangan Masala Recipe | How to make Aloo Baingan Sabzi

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Aloo Baingan sabzi | Potato Eggplant curry: spicy curry which can be made within 15-20 mins.

Recipe type: Main course

Cuisine: Indian

Serves: 3-4

Ingredients

·         Aloo/ potato: 11/2 cup,

·         Eggplant/ brinjal/ baingan: 2 cups,

·         Turmeric/ haldi powder: ¼ tsp,

·         Red chilly/ lal mirch powder: ½ tsp,

·         Coriander/ dhania powder: 1 ½ tsp,

·         Cumin/ jeera powder: ½ tsp,

·         Garam masala: ¼ tsp,

·         Asafetida/ hing: a pinch

·         Cumin seeds: 1 tsp,

·         Mustard seeds/ rai: ½ tsp,

·         Water: ⅔ cup + 3 tbsp,

·         Fine chopped coriander leaves: 1 tbsp,

·         Oil: 2tbsp and Salt

Instructions

1. In an exceedingly bowl add three tbsp of water and add coriander powder, haldi powder, red chilly      powder and cumin powder. combine it well.

2. Heat steriliser at medium high heat.

3. Add oil, hing, mustard seeds and cumin seeds.

4. As mustard seeds splatter add higher than water and masala mixture. Stir unceasingly and cook            until masala loses oil.

5. Once masala begin losing oil and shredded tomatoes and salt, smash them and cook until they              become very little mushy.

6. Currently add baingan, aloo, combine everything well and take one whistle.

7. When one whistle flip the warmth and take the cookware faraway from heat.

8. Once steriliser cools down open the lid and boil the gravy once at medium high heat.

9. Aloo baingan masalais able to serve.

10. Garnish it with coriander leaves.

Notes

1.  You can also put in some fine chop ginger with tomatoes.
2.  For small different taste you can put in ½ cup of chop radish.
3. Change red chilly powder according to your preference.

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