Achaari Aloo Baingan Recipe

Potato and brinjal masala with Indian pickle spices | Aloo baingan achaari

Recipe / food styling / photography by - Sunayana Gupta


This Hydrabadi style potato and eggplant combo masala with pickle spices is sure to tantalize your taste buds. It is savory, spicy, sour and brings out the exotic robust flavors of traditional Indian pickles. A very simple recipe that you can cook under 30 minutes for a quick lunch or dinner. Makes one of the best menu addition to your regular Indian meal. Goes well with all types of Indian breads, particularly with paranthas and puris.

*Serve this Hydrabadi achaari aloo baingan with Bengali dimer kosha (Bengali style egg curry), palak tamatar ki subzi and sweet n spicy Konkani ambe upkari  (Ripe mango curry). Pair with boondi ka raita and kacumar salad !

*Achaari aloo baingan tastes great when served with pudina rice and onion chilly ginger raita. For a light meal you can try this combo. 

For light and filling meals, do refer our recipes of…..

Gajar matar ki subzi

Dal tadka 

Palak patra

Aloo Chawali sabzi 

Achaari Aloo Baingan

Achari Aloo Baingan Ki Sabzi is an easy to make dish from North India. Eggplant ( Baingan ) and potato ( Aloo ) make for a fantastic combo and when roasted together in a perfect combination of spices, these vegetables are a match made in heaven.

Preparation Time : 10 minutes
Cooking Time : 25 minutes

Category : Dry Vegetables
Cuisine :
Servings : 2 servings

Author : Sunayana Gupta

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Recipe Ingredients

  • Aloo (Baby potatoes) – 250 gms.
  • Baingan (Eggplants) – 250 gms.
  • Tomato (Chopped) – 1 medium
  • Turmeric powder – 1 teaspoon
  • Salt – To taste
  • Water – 1/2 cup
  • Oil – 2 tablespoon

Whole Spices -

  • Dry red chilly - 2
  • Cumin seeds – 1 teaspoon
  • Fennel seeds – 1 teaspoon
  • Onion seeds – 1/2 teaspoon
  • Fenugreek seeds – 1/2 teaspoon
  • Coriander seeds (Slightly crushed) – 1/2 teaspoon

To be ground –

  • Cumin seeds – 1/2 teaspoon
  • Coriander seeds – 1 teaspoon
  • Black peppercorns – 4-5
  • Ginger – 1 inch piece
  • Garlic – 3-4 cloves
  • Dry red chilly – 2

How to make Achaari Aloo Baingan

  • To begin with the recipe, first we need to wash aloo (potatoes) n Baingan (eggplants) and cut in quarters lengthwise. Keep aside. Here we have used aloo (potatoes) with the skin, but you can peel if prefer.
  • Now, in a pan dry roast all the spices under ‘To be ground’ category.
  • In a mixer take all the roasted spices, garlic pods, ginger and grind to a fine paste using little water. Our spice mixture is now ready. Keep aside.
  • Heat oil in a pan. Add all the ‘Whole Spices’ and allow to crackle.
  • Now add chopped tomato, turmeric pd. and sauté till tomatoes get mushy.
  • To this…. add the spice mixture and saute till oil separates from the masala.
  • Add aloo ( potatoes ), Baingan ( eggplants ) , water and give a nice stir.
  • Season with salt. Cover the pan with a lid and allow to simmer on low to medium heat for about 20minutes or till the vegetables are cooked to your perfection.
  • Remove from heat.

Achari Aloo Baingan is ready. Garnish with freshly chopped coriander and serve with roti, parantha or naan.

Note –

After cutting Aloo (potatoes) & Baingan (eggplants), put them in salt water to avoid browning. Strain the water just before cooking.

About Sunayana Gupta



I am founder, recipe creater, blogger and food photographer for this website. Here we provide you with some lip smacking veg. and egg recipes that you can easily replicate in your kitchen and create a soulful platter for your family & friends following our serving suggestions. From some regional Indian cuisine to popular recipes from around the globe, our focus is to make cooking easy for you with simple to follow steps, staple ingredients and accessible cooking techniques.

After you try any of our recipe, we are longing back to hear from you as your feedback means a lot to us. Hope you enjoy cooking and together we share some enticing ideas and tips.

Happy cooking!