Low Fat Aloo Baingan (Potato and Eggplant Curry)

Savor the comforting flavors of Low Fat Aloo Baingan, a wholesome and lighter take on the classic potato and eggplant curry! This vegan-friendly dish combines tender cubes of eggplant and potatoes in a spiced tomato-based gravy infused with aromatic ginger, garlic, and cumin. Perfect for those seeking a healthy yet satisfying meal, this recipe uses minimal oil without compromising on taste. The addition of garam masala, fresh cilantro, and a splash of lemon juice adds layers of rich flavor and zing to the dish. Ready in just 45 minutes, this easy-to-make Indian curry pairs beautifully with steamed rice or soft roti, making it an ideal weeknight dinner or meal prep option. Healthy, flavorful, and absolutely delicious, Low Fat Aloo Baingan is a crowd-pleaser you'll want to recreate again and again!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium-sized eggplant
• 2 medium-sized potatoes
• 2 medium-sized tomatoes
• 1 medium-sized onion
• 1 inch piece ginger
• 4 cloves garlic cloves
• 1 green chili
• 1 teaspoon cumin seeds
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon coriander powder
• 0.5 teaspoon garam masala
• 1 teaspoon salt
• 2 tablespoons fresh cilantro leaves
• 1 tablespoon lemon juice
• 1 cup water
• 1 tablespoon cooking oil

Directions

Step 1

Wash and cube the eggplants and potatoes, keeping them separate.

Step 2

Finely chop the onion, garlic, ginger, tomatoes, and green chili.

Step 3

Heat the 1 tablespoon of cooking oil in a large non-stick pan over medium heat.

Step 4

Add cumin seeds and let them splutter for a few seconds.

Step 5

Add the chopped onion and sauté until it turns golden brown.

Step 6

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

Step 7

Add the chopped tomatoes and cook until they are soft and the oil begins to separate.

Step 8

Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for 1 minute.

Step 9

Add the cubed potatoes, stirring to combine them with the spices and onion mixture.

Step 10

Pour in 1 cup of water, cover the pan with a lid, and let the potatoes cook for about 10 minutes.

Step 11

Add the eggplant cubes to the pan, stirring gently to combine with the potatoes and sauce.

Step 12

Cover and cook for an additional 15 minutes, stirring occasionally, until both the potatoes and eggplant are tender.

Step 13

Stir in the garam masala and cook for another 2 minutes.

Step 14

Turn off the heat and add the lemon juice and chopped cilantro.

Step 15

Serve hot with rice or roti.

Nutrition Facts

Serving size	(2065.0g)

Amount per serving	% Daily Value*
Calories	928.0

Total Fat 19.3g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 0.9g
Cholesterol 0mg	0%
Sodium 3608.6mg	0%
Total Carbohydrate 181.0g	0%
Dietary Fiber 46.9g	0%
Total Sugars 54.5g
Protein 26.6g	0%

Vitamin D 0IU	0%
Calcium 318.1mg	0%
Iron 12.6mg	0%
Potassium 5583.4mg	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: 17.3%

Protein: 10.6%

Carbs: 72.1%