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.
|Prep Time||5 minutes|
|Cook Time||15 minutes|
- 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)
- Aubergine or eggplant or brinjal anything can be used to make this curry.
- 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.