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    Home » Recipe » Kadai Aloo Baingan (vegan, gluten-free)

    Posted on: Aug 24, 2021 · Modified: Sep 19, 2022 by honeywhatscooking · 3 Comments

    Kadai Aloo Baingan (vegan, gluten-free)

    11 shares
    Jump to Recipe

    Kadai Aloo Baingan is potatoes and stuffed eggplant cooked with Indian spices. This is a no-fuss dish with just 6 ingredients.

    Kadai Aloo Baingan is one of my favorite dishes and is made with simple basic ingredients. My mom makes this dish in her Kadai which is a thick iron pot.

    Traditionally, Aloo Baingan does require a decent amount of oil, however I slow-cook this dish over a low-medium flame in a nonstick which cuts down the amount of oil used. The steam cooks down the potatoes and eggplant.

    What is Kadai Aloo Baingan?

    Kadai Aloo Baingan (also Karahi Aloo Baingan) is essentially potatoes and brinjal (eggplant) cooked in a kadai which is a thick iron pot. I don't own a thick iron pot so I used my one and only nonstick wok to make this dish. This dish is made with simple and basic spices, and thus there are no ginger, garlic, tomatoes, and onions.

    What can I substitute instead of brinjal?

    Brinjal is essentially eggplant, it's just a different shape. You can typically find brinjal at your local Indian grocery store, however if you can't, feel free to improvise with cubed eggplant.

    Aloo Baingan is gluten-free and vegan

    This dish is vegan and gluten-free, but it's best enjoyed with Indian roti (flatbread) and yogurt. If you eat it the right way, it's no longer gluten-free and vegan.

    Tips on making Kadai Aloo Baingan:

    • Prepare the spice mix.
    • Cube the potatoes - not too big or small.
    • For the brinjal, slice into a plus shape, however do not cut the brinjal all the way through. Just make a plus shape incision so we can stuff it with the spice mix.
    • In order to consume less oil, you need to cook this dish on low heat and cover it with a lid, the steam will cook down the potatoes and eggplant.
    • The brinjal will be super soft once cooked through - this is when you know the dish is ready.

    Kadai Aloo Baingan is:

    Delicious
    Simple
    Flavorful
    Just 6 ingredients
    Vegan
    Gluten-free
    Perfect with roti & yogurt

    How to make Kadai Aloo Baingan recipe step by step?

    Prep

    1. Combine the spices in a bowl.
    2. Peel the potatoes. You'll need about 12 small/medium brinjals.
    3. Cube the potatoes. Set aside.
    4. Slice the brinjal into a "plus" shape without slicing all the way through. Stuff the brinjal with the spice mix.

    Cook

    1. Heat up a wok on medium heat, once hot, add oil.
    2. Add the brinjal to the oil. Cook for about 5 minutes on medium heat.
    3. Now add the potatoes.
    4. There will be leftover spice from the brinjals.
    5. Add the remaining spice to the potatoes.
    6. Mix well.

    7. Cover with a lid and cook on low heat for 30 minutes, stirring every 7 minutes.
    8. This is what you should have. the brinjal and potatoes should be fork-tender.
    9. Top with mango powder (amchur). Stir gently. Turn off the stove.

     

    Enjoy!

     

    More Eggplant Recipes!

    • Baked Eggplant Parm
    • Baked Eggplant Spinach Rollatini
    • Baingan ka Bharta
    • Aloo Baingan Simla Mirch
    • Brinjal Coconut Pulao

    Kadai Aloo Baingan

    Vegan, Gluten-free
    Kadai Aloo Baingan is potatoes and stuffed eggplant cooked with Indian spices. This is a no-fuss dish with just 6 ingredients.
    5 from 1 vote
    Author: Nisha
    Pin Recipe Print Recipe
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Course Main Course
    Cuisine Indian
    Servings 5 servings

    Ingredients
      

    • 2 ½ tablespoon avocado oil
    • 12 small-medium brinjals, sliced in the shape of a plus sign
    • 2 russet potatoes, ½" cubes
    • 1 teaspoon red chili powder
    • 2 teaspoon kashmiri chili powder
    • 3 tablespoon coriander powder
    • 1 teaspoon turmeric powder
    • ½ teaspoon salt, or to taste
    • 2 teaspoon mango powder, amchur

    Instructions
     

    Prep

    • Combine the spices in a bowl.
    • Peel the potatoes. You'll need about 12 small/medium brinjals.
    • Cube the potatoes. Set aside.
    • Slice the brinjal into a "plus" shape without slicing all the way through. Stuff the brinjal with the spice mix.

    Cook

    • Heat up a wok on medium heat, once hot, add oil.
    • Add the brinjal to the oil. Cook for about 5 minutes on medium heat.
    • Now add the potatoes.
    • There will be leftover spice.
    • Add the remaining spice to the potatoes.
    • Mix well.
    • Cover with a lid and cook on low heat for 30 minutes, stirring every 7 minutes.
    • This is what you should have. the brinjal and potatoes should be fork-tender.
    • Top with mango powder (amchur). Stir gently. Turn off the stove.

    Nutrition

    Calories: 285kcalCarbohydrates: 51gProtein: 8gFat: 9gSaturated Fat: 1gSodium: 269mgPotassium: 1669mgFiber: 19gSugar: 20gVitamin A: 481IUVitamin C: 18mgCalcium: 86mgIron: 3mg
    Keyword Eggplant, Potatoes
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking
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    Reader Interactions

    Comments

    1. Anonymous says

      December 06, 2009 at 10:28 pm

      Another excellent recipe! I cooked the brinjals for about 25 mins; perfect! I chose to peel the potatoes first, though, before I boiled them. It's just easier that way. Awesome taste! Easy to make!

      Reply
    2. ngs says

      December 07, 2009 at 2:31 am

      omg... you just keep making my day 🙂 post your name next time 🙂 thank you soooo much for the feed back. i'm gonna try making this next time with the potatoes uncooked.

      Reply
    3. Chowirnghee Lane Laxmi Nagar says

      September 08, 2015 at 5:23 am

      blog is very informative and gracefully..your guideline is very good.Thank you...
      Chowringhee Laxmi Nagar Menu

      Reply

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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

    Learn more about me →


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