Soy-Free Baigan ki Subji

Dive into the comforting flavors of traditional Indian cooking with this Soy-Free Baigan ki Subji, a hearty eggplant and potato curry perfect for weeknight dinners or special meals. This wholesome dish combines tender eggplants and creamy potatoes simmered in a fragrant blend of spices, including cumin, coriander, turmeric, and garam masala, for a perfectly spiced and aromatic masala. Fresh garlic, ginger, and green chili infuse it with vibrant depth, while juicy tomatoes provide a balance of tanginess. Ready in just 40 minutes, this versatile recipe is entirely soy-free and pairs beautifully with warm chapati, naan, or steamed basmati rice. Garnished with fresh coriander leaves, this vegetarian delight offers an inviting mix of rich flavors and textures that will impress both family and guests.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Eggplants (small or medium-sized)
• 2 pieces Potatoes (medium-sized)
• 1 large Red onion
• 2 medium Tomatoes
• 1 inch piece Ginger
• 3 pieces Garlic cloves
• 1 piece Green chili
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Fresh coriander leaves
• 2 tablespoons Vegetable oil
• 0.5 cup Water

Directions

Step 1

Wash and cube the eggplants and potatoes evenly to ensure uniform cooking.

Step 2

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

Step 3

Heat the vegetable oil in a large pan over medium heat. Once hot, add cumin seeds and let them sizzle for a few seconds until aromatic.

Step 4

Add the chopped onion and sauté for about 4-5 minutes until they turn golden brown.

Step 5

Stir in the garlic, ginger, and green chili. Sauté for another 2 minutes until the raw aroma disappears.

Step 6

Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook for 5-7 minutes until you see the oil separating from the masala.

Step 7

Mix in the cubed potatoes and cook for another 5 minutes, stirring occasionally.

Step 8

Add the cubed eggplants to the pan. Stir well to coat them with the masala.

Step 9

Pour in the water, cover the pan with a lid, reduce heat to low, and let it simmer for about 10-12 minutes until the potatoes and eggplants are tender.

Step 10

Once cooked, sprinkle garam masala and mix gently.

Step 11

Garnish with freshly chopped coriander leaves before serving.

Step 12

Serve hot with chapati, naan, or rice.

Nutrition Facts

Serving size	(1398.0g)

Amount per serving	% Daily Value*
Calories	796.6

Total Fat 30.0g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 2436.4mg	0%
Total Carbohydrate 129.4g	0%
Dietary Fiber 30.7g	0%
Total Sugars 34.5g
Protein 18.6g	0%

Vitamin D 0IU	0%
Calcium 223.5mg	0%
Iron 8.4mg	0%
Potassium 3782.4mg	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: 31.3%

Protein: 8.6%

Carbs: 60.0%