Brinjal potato curry recipe

Brinjal potato curry is aloo baigan sabji. This is a very popular dish and mostly served as a side dish during some weddings. There are many different versions of making this dish, some make the brinjal potato curry recipe with only powdered spices , some make the brinjal potato curry recipe with blending some spices and some make it dry .

Here I am sharing a different version and a super tasty gravy brinjal potato curry recipe , it tastes really amazing and is my personal favourite dish when made by following this recipe . Normally some people don’t like aloo baigan or brinjal potato curry but made with this recipe almost everyone enjoys it as this gravy is not very runny its thick and flavourful and can be enjoyed with rice Steamed rice recipe rotis Easiest everyday Roti recipe (Whole wheat flat bread) and even puris .


  • Brinjal medium sized  – 4
  • Potatoes medium sized – 2
  • Onions chopped          – 1 big sized
  • Tomato chopped            –  1 big sized
  • Dry coconut grated        –   half cup
  • Peanuts                         –  about a handful approximately
  • Green chilli                     –   2 medium sized
  • Ginger                            –   1 inch pieces
  • Garlic                             –   5 to 6 cloves peeled
  • Red chilli powder       –    ½ tsp
  • Turmeric powder       –    ½ tsp
  • Oil                                 –    2 tbsp.
  • Coriander leaves        –   about a handful approx. 2 tablespoons
  • Curry leaves               – 4 to 5
  • Salt to taste                –   about 1 tsp
  • Water as required     –    about two glasses

Method to make brinjal potato curry

Firstly, remove the thorns if any present on the stalk of the brinjal, then wash them thoroughly and keep aside. Also wash two medium sized potatoes and keep it aside.

To roast for making a blend paste

Now take a flat pan or tawa, and heat it on high flame. Once the tawa is hot. Turn the flame to medium, and add a handful of peanuts ,and roast them ,till they change color. Then remove them in a plate and keep aside

Now turn the flame to low. In the same pan, add grated dry coconut. And roast it, till it becomes light brown in color, and crispy in texture. Keep stirring the coconut while roasting, otherwise it will get stuck to the pan, and easily burn. Do not burn the coconut, or else the gravy will turn out to be bitter. So make sure to keep stirring it. Till it becomes light brown in color and remove it in plate and keep it aside to cool down.

Cooling down both the roasted ingredients is necessary before blending them. So, let the roasted ingredients cool down completely. While they are cooling you can make the gravy for this recipe.

For making the gravy of brinjal potato curry

Now take a saucepan or any deep vessel to cook the curry. Turn the flame to medium and add two tablespoons of oil to it. Let the oil heat up, and then add 4 to 5 curry leaves to it .Add them carefully as they may splutter in oil. Then quickly add one big chopped onion and sauté it. Till it becomes golden brown in color.

Cooking the onions well is very important. If not cooked properly, they might taste raw, into the gravy, which wont taste good. So make sure the onions become slightly golden brown in color before going to the next step.

Meanwhile you peel potatoes and cut them into bite sized pieces and add them to the onions in the vessel. Adding the potatoes at this stage is important so that they get cooked faster. Also they get coated with the oil and onions which give them a nice flavour.

Now cut brinjals vertically, into two or four pieces as per your liking ,and put them into the saucepan. Put them into the pan quickly after cutting, because brinjals tend to get brown, when left cut open for too long.

If you want to cut brinjals beforehand. You can take a bowl add water and salt to it, and immerse the cut brinjal pieces to it. Putting them in salt water won’t make them go brown. And can be used at this stage to put them into the saucepan.

Now mix the onions, potatoes and brinjals properly in the saucepan . To this now add one big sized chopped tomato and let it cook till it softens.

The tomatoes should be finely chopped so that they get cooked faster when you add them in this stage . make sure that the tomatoes are properly cooked, uncooked raw tomatoes would taste raw and chunky and won’t give a nice flavour to the gravy, hence cook the tomatoes properly before going to the next step. Cooking them should take about three to four minutes depending upon how finely you’ve chopped them.

For making a blend paste for the gravy

Meanwhile in a blending jar . Take the previously kept roasted peanuts, and dried grated coconut. add one inch piece of ginger peeled, about a handful of coriander leaves washed, 5 to 6 cloves of garlic peeled, 2 green chillies roughly chopped, 1 teaspoon salt, half teaspoon red chilli powder, half teaspoon turmeric powder and just half cup of water, and blend it into a fine paste. Make sure there are no lumps.

At first just blend it without water, just pulse it , and then add water and blend . It would give a very smooth texture to the blended paste.

Combining the blend and the gravy

Add the blended paste to the saucepan after the tomatoes have become soft. And mix well now cover the vessel and put it on a medium flame. So that the spices get combined and cooked well.

Mix it properly and let the blended paste cook till the oil separates. Thus, covering it with a lid is important. Stir it and cover and cook for at least two to three minutes or more till the oil separates. its ok if little bit of the paste gets stuck to the bottom of the pan you can add some water and mix it well, but make sure you don’t burn it.

Keep stirring it cooking the paste at this stage is very important, to remove its raw flavour.

Once the spices start to leave oil, stir it well and add 2 glasses of water and let the curry boil it till the vegetables become soft and are properly cooked and the water reduces to half its quantity. You can cover the curry with a lid to cook it faster. So that the water reduces to half its quantity quickly.

Once the water reduces to half its quantity and the curry thickens it is ready to be served, the curry is of thick consistency, check the salt add more if needed according to your taste and serve, it can be served with rotis, puris or rice.