Low Sodium Aloo Baingan (Potato and Eggplant Curry)

Experience the perfect balance of flavor and health with this Low Sodium Aloo Baingan (Potato and Eggplant Curry). This recipe reimagines the traditional Indian classic by minimizing salt without compromising its rich, aromatic taste. Fresh potatoes and tender eggplants are simmered in a medley of garlic, ginger, tomatoes, and fragrant spices like coriander, cumin, and turmeric, creating a hearty and wholesome dish. Finished with a touch of garam masala and a splash of lemon juice for a subtle tang, this curry is a vibrant, low-sodium option that’s perfect for a balanced diet. Ready in under an hour, it’s an easy, vegan-friendly meal that pairs beautifully with rice or flatbread, making it a comforting, satisfying choice for any table.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium Potatoes
• 2 small Eggplants
• 2 tablespoons Vegetable oil
• 1 medium Onion
• 3 large Garlic cloves
• 1 inch piece Ginger
• 2 medium Tomatoes
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 2 tablespoons Cilantro
• 1 tablespoon Lemon juice
• 1 cup Water

Directions

Step 1

Peel and cube the potatoes into 1-inch pieces. Cut the eggplants into similar-sized pieces and set both aside.

Step 2

Finely chop the onion and tomatoes. Mince the garlic cloves and ginger.

Step 3

Heat the vegetable oil in a large pan over medium heat.

Step 4

Add the chopped onion and sauté for 5 minutes until they become translucent.

Step 5

Add the minced garlic and ginger; sauté for another 2 minutes until fragrant.

Step 6

Stir in the chopped tomatoes and cook until they soften, about 5 minutes.

Step 7

Mix in the coriander powder, cumin powder, turmeric powder, and red chili powder. Stir well.

Step 8

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

Step 9

Pour in 1 cup of water, cover the pan, and simmer for 20 minutes until the vegetables are tender. Stir occasionally to prevent sticking.

Step 10

Once the potatoes and eggplants are cooked, stir in the garam masala and lemon juice.

Step 11

Garnish with chopped cilantro before serving.

Step 12

Serve hot with rice or bread of your choice.

Nutrition Facts

Serving size	(1526.3g)

Amount per serving	% Daily Value*
Calories	881.3

Total Fat 30.1g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 90.0mg	0%
Total Carbohydrate 147.8g	0%
Dietary Fiber 30.0g	0%
Total Sugars 30.9g
Protein 21.0g	0%

Vitamin D 0IU	0%
Calcium 270.4mg	0%
Iron 11.0mg	0%
Potassium 4198.1mg	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: 28.6%

Protein: 8.9%

Carbs: 62.5%