Should I peel the aubergine for aloo baingan?

No. The skin helps the pieces hold together. Only peel large, tough-skinned aubergines.

Why does my aubergine taste bitter?

Old, seedy aubergines can be bitter. Choose firm, shiny ones, or salt the cut pieces for 15 minutes and rinse before cooking.

Aloo Baingan Recipe (Pakistani, Step by Step)

Name: Aloo Baingan
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Pakistani
Ingredients: ½ kg Aubergine (baingan), long or small round ones, cut into chunks; 2 medium potatoes Potatoes, peeled, cut into chunks; ⅓ cup Cooking oil; ½ tsp Cumin seeds (zeera); ½ tsp Fennel seeds (saunf); ¼ tsp Nigella seeds (kalonji); 1 medium onion Onions, sliced; 1 tbsp Ginger-garlic paste; 2 medium tomatoes Tomatoes, chopped; 3 Green chillies, slit; 1¼ tsp Salt, adjust to taste; 1 tsp Red chilli powder; ½ tsp Turmeric (haldi); 1 tsp Coriander powder; ½ cup Water; ¼ tsp Garam masala; 2 tbsp Fresh coriander (hara dhania), chopped

Method

Cut the aubergine and keep the pieces in a bowl of water until needed so they don't turn black. Drain just before cooking.
Heat the oil in a wide pan on medium heat. Add the cumin, fennel and kalonji and let them crackle, then add the onion and fry until golden.
⏱ 7 min
Add the ginger-garlic paste and fry for a minute. Add the tomatoes, green chillies, salt, red chilli, turmeric and coriander powder and bhuno until the oil separates.
⏱ 6 min
Add the potatoes and fry in the masala for 3 minutes. Pour in the water, cover and cook on low heat until the potatoes are half done.
⏱ 8 min
Add the aubergine, turn gently, cover again and cook on low heat until both are tender. Stir only once or twice.
⏱ 12 min
Uncover and cook for a few minutes until any extra liquid dries and the oil shows. Sprinkle the garam masala and coriander and serve.
⏱ 3 min