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:
Just 6 ingredients
Perfect with roti & yogurt
How to make Kadai Aloo Baingan recipe step by step?
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.
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.
More Eggplant Recipes!
- Baked Eggplant Parm
- Baked Eggplant Spinach Rollatini
- Baingan ka Bharta
- Aloo Baingan Simla Mirch
- Brinjal Coconut Pulao
Kadai Aloo Baingan
- 2 1/2 tbsp avocado oil
- 12 small-medium brinjals sliced in the shape of a plus sign
- 2 russet potatoes 1/2" cubes
- 1 tsp red chili powder
- 2 tsp kashmiri chili powder
- 3 tbsp coriander powder
- 1 tsp turmeric powder
- 1/2 tsp salt or to taste
- 2 tsp mango powder amchur
- 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.
- 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.