Baingan Methi aaloo ki sabzi / Brinjal fenugreek Potato curry

Baingan methi or methi baigan is a simple homestyle day-to-day dish. Famous in India and Pakistan, with a little variation in the recipe depending on the locality.

There are both vegetarian and non-vegetarian versions of the dish. Here i am going to share the vegetarian version.

Baingan methi is rich in vitamins, and can be served with roti for breakfast and plain rice for lunch or dinner.

If you are a non vegeterian, then team it up with dum k mutton kebab, roti and palin rice, for a perfect full course meal.

Print Recipe

Baingan Methi aaloo ki sabzi / Brinjal fenugreek Potato curry

Course

Main Dish

Cuisine

Indian, South Asian

Keyword

baigan aloo methi recipe, baigan ki sabzi, brinjal curry

Prep Time

5 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 5 small brinjals (or 200 grams eggplant)
• 1 large Potato (about 80 grams, diced into 1.5 inch pieces)
• 1 large onion ( sliced)
• 1 teaspoon Ginger-Garlic Paste
• 1 teaspoon Red Chilli Powder or paprika
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Salt (as per taste)
• 1/2 teaspoon Turmeric Powder
• 1 fistful Fresh curry leaves
• 1 fistful Fresh Coriander Leaves / Cilantro
• 1/2 glass water
• 2 medium Fresh green chillies
• 3 tablespoon cooking oil
• 1 tablespoon dried kasuri methi/ fresh methi (or 1 bunch fresh methi)

Course Main Dish Cuisine Indian, South Asian Keyword baigan aloo methi recipe, baigan ki sabzi, brinjal curry Prep Time 5 minutes Cook Time 15 minutes Servings people Ingredients 5 small brinjals (or 200 grams eggplant) 1 large Potato (about 80 grams, diced into 1.5 inch pieces) 1 large onion ( sliced) 1 teaspoon Ginger-Garlic Paste 1 teaspoon Red Chilli Powder or paprika 1 teaspoon Coriander Powder 1/2 teaspoon Salt (as per taste) 1/2 teaspoon Turmeric Powder 1 fistful Fresh curry leaves 1 fistful Fresh Coriander Leaves / Cilantro 1/2 glass water 2 medium Fresh green chillies 3 tablespoon cooking oil 1 tablespoon dried kasuri methi/ fresh methi (or 1 bunch fresh methi)

Instructions

1. Heat oil in a Kadai or wok. Add onions and saute the onions untill translucent. Now add curry leaves and ginger garlic paste and saute on high flame for 1 minute.

   
2. Now add turmeric powder, coriander powder, red chilli powder and mix well. Add potatoes and mix well. Cover and cook for 5 minutes on low flame, untill potatoes are half cooked.

   
3. Add the brinjal and salt and mix well. Cover again and cook on low flame for another 5 minutes.

   
4. Now add water and kasuri methi. Cover again cook on high flame for 1 minute and then on low flame for 12 minutes.

   
5. Finally add corainder and green chilli and cook for 2 minutes. That's it Methi baigan is ready, Serve hot.

   

Recipe Notes

1. Aubergine or eggplant or brinjal anything can be used to make this curry.
2. If you are a non-vegetarian, give it a try with dum k mutton kebabs. You will love the combination of kebabs, plain rice, roti and baigan methi.