{Aloo baingan} in a tomato yogurt gravy

by Kiran on October 12, 2011 · 38 comments

in Entree, Indian, Sides, Vegetarian

Hi y’all!

Promise, I don’t sound at all like Paula Deen. As a Floridian, I am just trying to blend in. Been doing that for the last 3+ years and counting. I think it’s time to stop now.

So, the title of this post is aloo baingan. Let me ease you from the misery and head scratch. Aloo = Potatoes, Baingan = Eggplant/Brinjal/Aubergine —> depending where you hail from.

Moving on from the translation...

I’ve been busy developing new recipes these days. And my mom continues pestering me on:

when are you posting recipe “X” on your blog? I need to cook for friends visiting this weekend“..

Wow, times have really changed. I wouldn’t regard myself as being the best cook in the town. But what an honor when mom expects a recipe from her daughter! It should be the other way around, right?

I figured out the main reason for all those recipe requests. Mom is a terrific cook, no doubt about that. But ever since I got hitched by a North Indian (inter-faith marriage), I’ve learned many new ways to cook from my mom in law. Where we hailed from, yogurt was never used in cooking. Heck, the first time I ever feasted on paneer was only after marriage. Don’t judge.

Malaysia is rich for not only the culture, but foods. The multi-cultural society exposed mom in difference style of cooking and ingredients. She cooks delicious Punjabi, Malay, Chinese, Thai, Tamil influenced foods. We couldn’t expect Mom to focus her culinary adventures based only on Punjabi dishes. Nope. That’s not my mom 😉 She loves challenges and has instilled her values in me as well. Thank you mom!

My mom in law is famous for her delicious yet simple vegetarian recipes. She continues to guide me with new recipes and encourages me to use unfamiliar ingredients. This recipe is a creation using two of my favorite ingredients: potatoes + eggplant, drenched in a tomato yogurt gravy. Aloo baingan masala is generally made with a base/gravy, using tomatoes + onions and spices. My twist on this recipe is by introducing some yogurty goodness in the gravy.

Question : Who inspires you or your culinary adventures in the kitchen?

Serve this simple and crisp salad with this recipe, holy yum!

Print This Recipe Print This Recipe


  • 3 medium potatoes, cubed bite size
  • 6-7 small eggplants, cubed bite size
  • 4 tbsp cooking oil
  • 1/2 tsp crushed cumin seeds
  • 1 medium red onion, ground into paste
  • 1/2 tsp of ginger + garlic paste
  • 1 heaping tbsp tomato paste
  • 2 bay leaves
  • 3 heaping tbsp non-fat yogurt
  • 1/2 cup of water
  • salt to taste
  • fresh coriander leaves for garnish
Spice mix
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cardamom
  • 1/2 tsp red chili powder
  • 1/2 tsp ground fennel


    1. Heat a non-stick skillet to medium high. Add 2 tbsp cooking oil, fry potatoes and eggplants for some color. This should take no more than 5 minutes. Stir in between.
    2. While cooking the veggies, ground onion in a blender or mortar & pestle. You might have to add a tablespoon or two of water.
    3. Remove veggies from heat to cool.
    4. In the same skillet, add remaining cooking oil and sprinkle in some crushed cumin seeds. Fry for a few seconds.
    5. Throw in ground onions, ginger and garlic paste. Fry till fragrant. This should take about 10 minutes.
    6. Add tomato paste and spice mix. Stir to combine and continue to cook for a few minutes.
    7. Return veggies into the skillet.
    8. Once oil begins separating to the sides, add non-fat yogurt, bay leaves, water and salt to taste.
    9. Cover skillet and simmer on low heat for 20 minutes until veggies are fully cooked and tender.
    10. Garnish with fresh coriander leaves & serve hot with steamed rice or chapattis!

Crisp salad as pictured above – made with sliced radishes, onions and green chilies makes a perfect condiment for this dish.

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Comments on this entry are closed.

1 Fariha P. October 12, 2011 at 9:45 PM

Yay!! First to comment 😉

I just love your recipes but this one made me think of home so much. It was refreshing to see the words ‘aloo’ and ‘baingan’

Just wondering… what camera do you use? Its so clear and I can taste the food just by looking at it!

2 Kiran October 13, 2011 at 11:17 AM

Fariha P,
Welcome to Recipebox and thanks for the compliments – you made my day!
I am currently using a Nikon D5000, with kit lens (18-55mm). You can read more about my photography equipment here.

3 Seema October 13, 2011 at 1:44 AM

Hi Kiran
I never made aloo-baingan with tomatoes.I will try this one.

4 Kiran October 19, 2011 at 2:20 PM

Hi Seema,
Aloo baingan are commonly made with tomatoes. But this recipe combines yogurt + tomatoes = sauce. Try it and let me know how it tastes 🙂

5 Harsha October 13, 2011 at 1:42 PM

To be honest, I visit this blog mainly for your awesome food photography. 🙂 Loved the recipe. Yeah, Aloo with Baingan is a good combination and of course I should try it with your twist.
Harsha recently posted..QVENDO: luxury at your threshold

6 Kiran October 19, 2011 at 2:23 PM

Thank you so much dear for all those compliments and confidence – you made my day 😀 Do try this recipe and let me know how it tastes!

7 Richa@HobbyandMore October 13, 2011 at 6:37 PM

i love aloo baingan with tomatoes.. its my moms recipe minus yogurt.. cooked covered so its got a little gravy.. super yumm.
lovely clicks! i’ll try your version with onions and fenel and all next time!
Richa@HobbyandMore recently posted..Maple glazed Tempeh, cherry tomatoes and baby greens Salad. vegan, glutenfree

8 Kiran October 19, 2011 at 11:48 PM

The usual recipe has a tomato base. Adding yogurt would make it all creamy and yum. It’s not vegan, but I am sure it would taste as good with coconut cream/milk. Try it and let me know how it tastes 🙂

9 spiceandmore October 13, 2011 at 10:35 PM

Gorgeous photos!
spiceandmore recently posted..The hive is dead

10 Kiran October 19, 2011 at 11:49 PM

Spice and More,

Thanks honey 🙂

11 kankana October 14, 2011 at 1:18 AM

My brother and some of my friends does that with me .. ‘get that recipe online soon!’ yeah 😀
This recipe is very similar to something my mom makes with potato and baigan but there will be no yogurt in it. Next time I am hope .. i am going to surprise her with the twist 🙂
kankana recently posted..Achari Murg/Tangy Pickled Chicken

12 Kiran October 19, 2011 at 11:51 PM

Blogging has it’s fair amount of pressures 😀 Try this recipe and let me know how it tastes. Especially if there’s any seal of approval from your mom!

13 Sanjeeta kk October 14, 2011 at 5:45 AM

This subji is one of my fav. and how many times I try to make it..it never taste like my mom’s 🙂
Sanjeeta kk recently posted..Grilled Cottage Cheese, Soya Chunks and Veggies in Spicy Yogurt – A Perfect Appetizer

14 Kiran October 19, 2011 at 11:52 PM

I’ve mimic my mom’s cooking so many times, but have given up since. It NEVER tastes as good, so why bother? 😀

15 Kelly October 14, 2011 at 8:10 AM

I love all the hearty ingredients you use in this recipe Kiran. So flavourful and health-building too. I can only imagine how frangrant the spice mix must be while cooking…. beautiful photos.
Kelly recently posted..Almond Parmesan Crackers – and a caveman diet

16 Kiran October 19, 2011 at 11:53 PM

Thank you so much for the compliments dear – you truly made my day 😀

17 Ameena October 14, 2011 at 10:11 AM

I love eggplant, I love potatoes…I love this recipe!

The truth is that my recipes are usually quick and easy and repetitive. I have no time to cook so I usually boil up pasta or make kind of rice and dal. I am so uninspired!
Ameena recently posted..platinum status

18 Kiran October 20, 2011 at 9:13 AM

I usually cook pastas, rice and dal, simple fried rice or even parathas. Sometimes, it’s just sandwiches with a side of salad. Recipes you see here are mostly developed from scratch. And eaten occasionally 😉

19 mycookinghut October 14, 2011 at 11:13 AM

What a pretty dish! I love all the ingredients you used!
mycookinghut recently posted..get your jelly on – day 13: christmas tree cake

20 Kiran October 20, 2011 at 9:31 AM

Thanks a lot honey – you made my morning so much more brighter!

21 Tanvi@SinfullySpicy October 14, 2011 at 12:28 PM

OMG…drooling..baingan aloo is one of my fav curries especially with green chutney & rice!! Again thanks for reminding me ..its been long since I made it..looks so delicious
Tanvi@SinfullySpicy recently posted..Almond – Cardamom Cookies (Eggless)

22 Kiran October 20, 2011 at 9:32 AM

You are welcome honey – sometimes we need a little reminder of those delicious curries that our mom’s used to cook for us 🙂

23 Gayatri October 14, 2011 at 3:30 PM

I have one aloo and one baingan at home. Needless to say, I’m cooking this tonight. I have to cook up a storm because I have to wake up at 4 am and eat Sargi tomorrow.

The recipe looks great!
Gayatri recently posted..Thoughts on the K Wedding

24 Kiran October 20, 2011 at 2:08 PM

Did you tried this recipe? How was it? 🙂 How’s Karva Chauth and what was on the menu?

25 Gayatri October 21, 2011 at 12:30 PM

I did! It was delicious. We had a pot luck style dinner because cooking full meals was too much for 1 person. So we had everything from raita to halwa. I’m definitely making this recipe again. I didn’t know yogurt & eggplant could taste this good 🙂
Gayatri recently posted..Can October Please End

26 Kiran October 26, 2011 at 4:14 PM

I am so glad you loved this recipe 😀

27 Reem | Simply Reem October 17, 2011 at 1:44 PM

I love aloo baigan….
Yours looks absolutely delicious!!!
My mom makes it just likes yours…

28 Kiran October 20, 2011 at 2:17 PM

Thank you so much – you made my day with regards to your mom 🙂

29 Simply Life October 17, 2011 at 6:25 PM

I love this story about you! Last year I took an Indian Vegetarian cooking class and learned SO much! I’m sure the wealth of knowledge and recipes from you and your mother could teach a whole year!
Simply Life recently posted..Quick & Easy Weeknight Meal: Mushroom Egg Drop Soup

30 Kiran October 20, 2011 at 2:20 PM

Oh, thanks a lot dear. I am still learning. So glad you took an Indian vegetarian cooking class. How was it? And what dishes did you learn to cook?

31 Sonia October 18, 2011 at 11:38 AM

Hi Kiran, The aloo baingans are my all time fave and ur is looking too appetizing. Have a wonderful week ahead. Thanks & Regards, Sonia !!!

32 in my kitchen | in my studio October 20, 2011 at 9:07 PM

that looks amazing btw. I just stumbled upon your blog through another and i love it! I’m from malaysia too and living abroad. will def be back again. thanks for sharing this wonderful recipe.

Love, Iva
in my kitchen | in my studio recently posted..in my deen | virtues of friday

33 Kiran October 26, 2011 at 3:09 PM

Welcome to Recipebox and thanks for commenting. So glad we are connected as Malaysians, thanks to the blogging power!

34 Nami | Just One Cookbook October 28, 2011 at 7:44 PM

Although I’m not familiar with aloo baigan, I enjoy your post very much. It’s really eye opening experience to see how you use spices. Both eggplant and potatoes are my favorite but I’ve never cooked together too! =) YUM!
Nami | Just One Cookbook recently posted..Dorayaki (Japanese Red Bean Pancake)

35 Kiran November 1, 2011 at 1:34 PM

Thanks a lot honey – spices are in my life. Day in and out 🙂 Try this recipe and let me know how it tastes. Its not spicy at all, just a hint of smokiness that is well balanced with yogurt 🙂

36 Lauren Potter December 10, 2011 at 5:58 AM

I love all the hearty ingredients you use in this recipe Kiran. It’s not vegan, but I am sure it would taste as good with coconut cream/milk. So flavourful and health-building too. So glad you took an Indian vegetarian cooking class.
Lauren Potter recently posted..Cancer Tips

37 Lakshmi May 18, 2016 at 5:35 AM

Nice recipe

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