Aloo Baingan
Aloo Baingan is a beloved North Indian and Pakistani curry that combines diced potatoes (aloo) and eggplant (baingan) in a spiced tomato-onion gravy. It's a comforting, everyday dish typically seasoned with cumin, coriander, turmeric, and garam masala, and is often enjoyed with roti or rice.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates from the potatoes and fiber from the eggplant, with a moderate amount of fat from the cooking oil. It provides key nutrients like potassium, vitamin C, and antioxidants from the eggplant and tomatoes, with a typical serving containing roughly 200-250 calories.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 3.5 g |
| Carbs | 22 g |
| Fat | 9 g |
| Fiber | 6 g |
| Sugar | 7 g |
| Sodium | 450 mg |
| Potassium | 450 mg |
| Vitamin C | 25 mg |
| Vitamin A | 120 mcg |
| Folate | 55 mcg |
| Iron | 1.5 mg |
| Magnesium | 40 mg |
| Manganese | 0.5 mg |
| Phosphorus | 80 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Aloo Baingan is a classic example of a 'dry' vegetable curry (sabzi) where the vegetables are cooked in their own juices, highlighting the skill of balancing spices without a heavy sauce. Nutritionally, the eggplant offers a unique, spongy texture that absorbs the flavors of the spices, making it a flavorful way to enjoy vegetables.
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AI estimate may be inaccurate · Terms