Sugar-Free Aloo Baingan (Potato and Eggplant Curry)

Dive into the rich, earthy flavors of Sugar-Free Aloo Baingan, a wholesome potato and eggplant curry crafted without any added sugar. Perfect for those seeking a healthier twist on a classic Indian dish, this recipe stars tender potatoes and creamy eggplant simmered in a fragrant blend of aromatic spices like cumin, turmeric, and garam masala. Cooked in mustard oil for an authentic depth of flavor, this curry is simple yet satisfying, taking just 50 minutes to prepare from start to finish. A generous garnish of fresh coriander ties everything together, making it a vibrant and fulfilling meal. Pair this sugar-free delight with warm roti or steamed rice for a hearty, guilt-free dinner that’s sure to impress!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium potatoes
• 1 large eggplant
• 2 tablespoons mustard oil
• 1 teaspoon cumin seeds
• 1 large onion
• 2 medium tomatoes
• 1 green chili
• 1 tablespoon ginger-garlic paste
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 1 teaspoon salt
• 0.25 cup fresh coriander leaves
• 1 cup water

Directions

Step 1

Wash and peel the potatoes. Cut them into medium-sized cubes.

Step 2

Wash the eggplant, remove the ends, and cut into similar-sized cubes as the potatoes.

Step 3

Heat mustard oil in a deep pan over medium heat. Once the oil is hot, add cumin seeds and let them splutter.

Step 4

Add the chopped onion and sauté until they become translucent.

Step 5

Add ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.

Step 6

Add chopped tomatoes and green chili. Cook until the tomatoes become soft and mushy.

Step 7

Add turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine the spices with the tomato mixture.

Step 8

Add the cubed potatoes and eggplant to the pan. Mix well to coat the vegetables with the spice mixture.

Step 9

Pour in 1 cup of water, cover the pan with a lid, and let it cook on medium heat for about 15-20 minutes or until the potatoes and eggplant are tender.

Step 10

Stir occasionally to prevent sticking and ensure even cooking.

Step 11

Once cooked, sprinkle garam masala and adjust seasoning if needed.

Step 12

Garnish with freshly chopped coriander leaves.

Step 13

Serve hot with Indian bread or steamed rice.

Nutrition Facts

Serving size	(1821.5g)

Amount per serving	% Daily Value*
Calories	991.5

Total Fat 32.7g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3236.2mg	0%
Total Carbohydrate 165.9g	0%
Dietary Fiber 38.6g	0%
Total Sugars 45.2g
Protein 24.4g	0%

Vitamin D 0IU	0%
Calcium 307.7mg	0%
Iron 12.6mg	0%
Potassium 5097.0mg	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: 27.9%

Protein: 9.2%

Carbs: 62.9%