How to make Aloo Baingan-SK Khazana -
Potatoes and brinjals cooked together with simple masalas to make a delicious sabzi
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium potatoes, Small brinjals (छोटे बैंगन)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Aloo Baingan-SK Khazana checkout Chettinad Potato Fry, Bedmi Aloo - SK Khazana, Jeera Aloo-SK Khazana, Aloo Saag-SK Khazana . You can also find more Main Course Vegetarian recipes like Mor Koottu Hara Lehsun aur Aloo ki Sabzi Achari Aloo in Dahi Tamatar Bhujia
Aloo Baingan-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Aloo Baingan-SK Khazana Recipe
Medium potatoes peeled and quartered 3
Small brinjals quartered 10-12
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Garlic finely chopped 1/2 tablespoon
Medium onion finely chopped 1
Medium tomato finely chopped 1
Salt to taste
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Heat oil in a non-stick pan. Add cumin seeds and garlic and mix. Sauté till seeds change colour.
Step 2
Add onion, mix and sauté till it turns translucent.
Step 3
Add potatoes, mix, cover and cook for 2 minutes. Add brinjal and mix well.
Step 4
Add tomato and mix. Add salt, chilli powder, turmeric powder and coriander powder, mix well, cover and cook till the vegetables are tender.
Step 5
Add garam masala powder and coriander leaves, mix well and cook for 1 minute.
Step 6
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
