Low Carb Aloo Baingan (Potato and Eggplant Curry)

Discover the perfect balance of flavor and nutrition with this Low Carb Aloo Baingan (Potato and Eggplant Curry). This simplified take on the classic Indian comfort dish introduces a wholesome twist by using just one potato for added heartiness while keeping the recipe low-carb-friendly. Tender cubes of sautéed eggplant and potato are simmered in a fragrant medley of cumin, garlic, ginger, and warming spices like turmeric and garam masala, topped with a burst of freshness from chopped cilantro. With its rich, tangy tomato base and vibrant layers of spice, this curry offers a satisfying, low-carb meal option that pairs perfectly with cauliflower rice or a crisp green salad. Ready in under an hour, it’s a delicious and healthy way to explore the essence of Indian cuisine.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium Eggplants
• 1 medium Potatoes
• 2 tablespoons Olive oil
• 1 teaspoon Cumin seeds
• 1 large Onion
• 4 cloves Garlic
• 1 inch piece Ginger
• 2 large Tomatoes
• 1 medium Green chili
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro
• 0.5 cup Water

Directions

Step 1

Wash and cut the eggplants into 1-inch cubes, and cut the potato into slightly smaller cubes. Set aside.

Step 2

Chop the onion finely, mince the garlic, grate the ginger, and dice the tomatoes and green chili.

Step 3

Heat olive oil in a large pan over medium heat. Add cumin seeds and allow them to sizzle for about 30 seconds.

Step 4

Add the chopped onion to the pan and sauté until they turn translucent, about 5-7 minutes.

Step 5

Stir in the minced garlic, grated ginger, and green chili, and sauté for another 2 minutes until fragrant.

Step 6

Add the diced tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes turn soft and the oil begins to separate from the spices, about 5-7 minutes.

Step 7

Add the cubed potatoes and eggplants to the pan, stirring well to coat them with the spice mixture.

Step 8

Pour in the water, mix, and cover the pan. Reduce the heat to low and let the vegetables simmer for about 25-30 minutes or until they are tender, checking occasionally and stirring to prevent sticking.

Step 9

Once the vegetables are cooked through, sprinkle the garam masala over the curry and gently stir to combine.

Step 10

Garnish with freshly chopped cilantro before serving. Serve hot with your choice of low-carb accompaniments, such as cauliflower rice or a fresh green salad.

Nutrition Facts

Serving size	(1509.6g)

Amount per serving	% Daily Value*
Calories	796.4

Total Fat 32.3g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 2437.6mg	0%
Total Carbohydrate 121.7g	0%
Dietary Fiber 32.5g	0%
Total Sugars 38.7g
Protein 18.9g	0%

Vitamin D 0IU	0%
Calcium 265.0mg	0%
Iron 10.1mg	0%
Potassium 3797.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.1%

Protein: 8.9%

Carbs: 57.1%