10分で完成!アルゥバイガン(ナスとじゃが芋のカレー)

Skip the endless sautéing with this genius dump-and-cook Aloo Baingan! By marinating all your sliced veggies and spices together in a bowl first, you lock in the flavors and make this classic Indian sabzi in record time. INGREDIENTS: Sliced baingan, potatoes, onions, & tomatoes Tomato puree Salt, red chilli powder, haldi, jeera, & dhaniya powder Oil & rai (mustard seeds) Fresh coriander HOW TO MAKE: 1 In a bowl, combine the sliced veggies, tomato puree, and all the dry spices. Mix well and rest for 10 minutes. 2 Heat oil in a pan and let the rai crackle. 3 Add the entire marinated vegetable mix into the pan. 4 Cover and cook until the potatoes are perfectly tender. 5 Garnish with fresh coriander and enjoy! PRO TIPS: Letting the veggies rest in the salt and tomato puree for 10 minutes helps them release their natural moisture, which means they cook faster in the pan without needing any extra water! SUBSCRIBE for new recipes every day: @thebowl_theory INSTAGRAM for daily food content: @thebowl_theory #shorts #aloobainganrecipe #quickdinner #easy-curry #indianvegetarian #desifood #thebowl_theory how to make aloo baingan fast, easy eggplant and potato curry shorts, 10 minute sabzi recipe, quick indian dinner ideas, dump and bake meals, simple vegetarian recipes, one pan cooking