Baingan Aloo Recipe | One Pot Brinjal Potato Curry

Vegan Baingan Aloo Recipe

Baingan Aloo gravy with soft fluffy rotis is truly a lip-smacking meal. Aloo (potato) is almost a universally loved vegetable and it makes any dish it is in a popular one. In this recipe, we show how you can make the healthiest Baingan Aloo dish while retaining the deliciousness of it.

Making everyday dishes healthy is the key to long-term health. These changes are also super easy to make and require little to no additional effort.

Enjoy our whole food plant based Baingan Aloo recipe and send us pictures!

Whole Food Plant Based Baingan Aloo Recipe

Course: Course 2 (Vegetable Dish) for Lunch & Dinner Meals
Cuisine: North Indian Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 people

INGREDIENTS

1/2 kg Brinjal / Baingan
1/4 kg Potato / Aloo
4 Tomatoes
2 Onions
4 cloves Garlic
1 inch piece Ginger
1 tsp Turmeric Powder
2 tsp Dhaniya / Coriander Seeds Powder
1 tsp Jeera / Cumin Powder
1 tsp Black Pepper Powder
4 tsp Miso Paste (Healthy Salt Alternative. See Nutrition Science Highlights below)
2 tsp Coriander Leaves

INSTRUCTIONS

1. Wash and chop brinjal into quarters and potato into cubes.
2. Cook in a vessel with minimal water until half cooked.
3. Peel onion and ginger. Grind them both with tomato into a paste. Add to the boiling baingan and aloo and continue cooking.
4. Peel and crush or grind garlic. Keep aside for ten minutes, then add to the boiling baingan aloo sabji with turmeric powder, dhaniya powder, and jeera powder.
5. Once cooked, remove from stove. Grind cashews to a paste with minimal water and mix cashew cream into aloo baingan sabzi along with black pepper powder and miso paste.
6. Wait until it cools down fully. Garnish with fresh coriander leaves and serve fresh!

Plant Based Chef Pro Tips for Best Baingan Aloo Recipe

1. Keep freshly chopped potato and brinjal immersed in water until baking, to prevent browning.

Nutrition Science Highlights for WFPB Baingan Aloo Recipe

1. Why Miso Paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
2. Why wait until starchy vegetables are cool? When cooked starchy vegetables are allowed to cool on the counter or in the fridge, the starch crystallises to form resistant starch. This can be eaten by our good gut bacteria and also reduces the glycemic index (the rate at which glucose is absorbed), making the starchy vegetable healthier.
3. Why nuts instead of oil? Whole foods are healthier than processed foods. When nuts are pressed and oil is extracted, fiber and phytonutrients are lost, along with many other nutrients. Therefore, whole nuts are much healthier than oils, whether cold-pressed or refined.