Aloo Baingan

Difficulty: Easy

Serves 4 

This is my favourite dish at my favourite Indian joint in Newcastle so while I knew I was never going to achieve that kind of greatness, I thought I would give it a shot. Aloo Baingan is a wicked combo of potato and eggplant with just a few spices added, but the real zing comes from amchur, a dried mango powder which you can pick up from your local Indian grocery.


  • 2 eggplants (about 15cm-120cm in length)
  • Salt
  • 5 medium potatoes
  • 1 small brown onion
  • 2 tablespoons vegetable oil
  • 1-2 teaspoons chilli powder (adjust according to your tolerance)
  • 1 teaspoon turmeric
  • 2 1/2 teaspoons garam masala
  • 2 teaspoons amchur


  1. Chop the eggplants into roughly 2cmx2cm cubes before chucking into a colander and covering in salt. Set aside for 20 minutes so the salt removes the bitterness.
  2. Wash and chop the potatoes into 2cmx2cm cubes and roughly chop the onion.
  3. Heat the vegetable oil over medium heat in a large pan or wok.
  4. Rinse the excess salt off the eggplant and throw into the pan with the potato and onion. Allow the oil to coat the vegetables and saute for a few minutes before adding the chilli powder and turmeric.
  5. Cover and cook for around 20-30 minutes, stirring every 5 minutes.
  6. Once the potato has softened, stir through the garam masala, amchur and add salt to taste.
  7. Serve immediately with basmati rice and papadums.