What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 indian eggplant and potato recipes that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Indian Eggplant And Potato Recipes
Aloo Baingan – Eggplant and Potato Curry
Aloo Baingan (Indian-style Potato & Eggplant Stir-fry)
Aloo Baingan Recipe Curried Potato Eggplant
Aloo Baingan Recipe
Eggplant and Potato Curry
Instant Pot Aloo Baingan (Potato & Eggplant Curry)
Instant Pot Aloo Baingan Masala | Potato Eggplant Curry
Spicy Eggplant and Potato Curry (Aloo Baingan)
Indian Eggplant Curry With Potatoes
Aloo Baingan – Potato Eggplant (Cooker + Instant Pot)
Indian eggplant and potato curry
Instant Pot Aloo Baingan Masala
Aloo Baingan | Potato and Eggplant Curry
Instant Pot aloo baingan masala / potato eggplant curry
Potato Eggplant Curry-Instant Pot
Green Eggplant Potato Curry
Aakha Ringan Bateta Nu Shaak
Aloo Baingan Curry or Potato Eggplants Curry in Instant Pot
Eggplant Potato Curry/ Stir-fried
Is aloo baingan healthy?
There’s no calorie counting, no hunger. Just plenty of healthy, whole foods deliciously prepared, like this recipe. Aloo Baingan is a very popular North Indian eggplant and potato stew, simple to make and oh-so-savory.
What is baingan called in English?
Also known as Brinjal or Aubergine. … In England it is known as aubergine and in America it is known as eggplant.
How many calories are in aloo baingan Sabji?
One bowl of aloo baingan sabzi contains only 120 calories, which makes this dish ideal for calorie conscious people! The balanced combination of protein, fibre, carbs, and fat makes it a healthy dish that can be relished without any guilt!
What is the curry with potatoes?
About potato curry
Potato is known as “Aloo” in Hindi. So basically any Indian curry made with potatoes is known as “Aloo curry”. Potatoes, sautéed onions, tomatoes, ginger, garlic, spices and herbs come together to make this delicious curry that is absolutely perfect for weeknight dinner.
How many calories are in eggplant Sabzi?
Calories in Eggplant Sabzi – Punjabi Style
| Calories | 124.4 |
|---|---|
| Sodium | 735.9 mg |
| Potassium | 436.5 mg |
| Total Carbohydrate | 14.4 g |
| Dietary Fiber | 3.3 g |
How many calories in a potato curry?
Region: US
| Serving | Ingredient | Calories |
|---|---|---|
| 54.22 g | potatoes | 50 |
| 0.333 cup | onion | 21 |
| 0.444 medium | tomato | 10 |
| 0.444 | jalapeno | 2 |
What is brinjal called in India?
How do you pronounce aubergine UK?
What is Patta Gobi called in English?
/pattāgobhī/ nf. cabbage variable noun. A cabbage is a round vegetable with green leaves.
How many calories are in a Katori sabzi?
| List 4 – Vegetable Exchange | ||
|---|---|---|
| 50 Calories; Carbohydrate 10 gm | ||
| Sambar | 1/4 katori | 35 ml |
| Cooked vegetable | 1/2 katori | |
| 1 katori: volume 150 ml | ||
How many calories are there in 2 chapatis?
A small 6-inch chapati contains around 71 calories. So, if your lunchtime calorie intake is 300 calories, you can have two chapatis that will be 140 calories and the remaining can come from vegetables and salad that you eat with the chapatis.
How many calories are in a baingan bharta?
How many calories does one serving of Baingan Barta have? One serving of Baingan Bharta gives 112 calories. Out of which carbohydrates comprise 24 calories, proteins account for 5 calories and remaining calories come from fat which is 83 calories.
Which potato is best for curry?
Which Potatoes are the Best for Curry
- Yukon Gold. I prefer Yukon Gold potatoes when cooking curries, because they have a slight buttery flavor and creamy texture thanks to their medium starch content.
- Red Potatoes. They don’t need to be peeled before cooking and hold their shape well when cooked.
- Russet.
Do you have to boil potatoes before putting them in curry?
You don’t need to precook the potatoes just put them in and let them cook through (30-40 mins high heat). The real trick I’ve found is then letting the curry cool completely and leave in the fridge overnight. The next day the potatoes have a lovely soft texture and have absorbed lots of curry flavour.