Potato and Eggplant Curry (Aloo Baingan Sabzi)

 CSA Surprises and Aloo Baingan Sabzi: Bringing Honeymoon Flavors Home

Every Thursday, our CSA bag is picked up, filled with goodies like a colorful, edible puzzle. Fresh potatoes, leafy greens, tomatoes, eggplants—so many vegetables bursting with possibility… and also a little intimidation. I love supporting our local farm, but sometimes I look at that box and think, What on earth am I supposed to make with all of this?

Last week was one of those weeks. We had a couple of gorgeous eggplants and potatoes staring at me. I hate wasting food, so I started searching for inspiration and stumbled upon a recipe for Potato and Eggplant Curry (Aloo Baingan Sabzi). The moment I saw it, I knew: this was it.

As I sliced the potatoes and eggplant, I couldn’t help but think about our honeymoon. We had stumbled into this cozy little Indian restaurant, and it was my husband’s first time trying Indian food. I remember holding my breath as he took his first bite of curry—then watching his eyes light up. That mix of curiosity and delight was unforgettable. Since then, I’ve been on a mission: to bring those flavors into our kitchen and gently nudge him toward loving them as much as I do.

This dish was the perfect bridge—simple, hearty, and full of warm spices without overwhelming heat. The silky eggplant paired beautifully with tender potatoes, and the fragrant mix of cumin, turmeric, and garam masala filled the kitchen with the same aromas that transported us back to that tiny honeymoon restaurant.



Potato and Eggplant Curry (Aloo Baingan Sabzi)

A quick, easy, and tasty curry perfect for a weekday dinner—best served with warm naan or soft roti.

Ingredients:

  • 2 tbsp olive oil

  • 2 medium potatoes

  • 1 large eggplant

  • 2 medium onions, sliced

  • ½ tsp caraway seeds (can omit)

  • 1/2 tsp cumin

  • 2 medium tomatoes, chopped

  • 2 green chilies (or ¼ tsp cayenne, optional)

  • 2 green onions, chopped

  • ½ tsp turmeric

  • ½ tsp paprika

  • ½ tsp garam masala

  • ½ tsp coriander powder

  • 1 tsp salt

Instructions:

  1. Rinse and slice eggplants and potatoes into ½-inch rounds.

  2. In a large saucepan, heat a little oil and lightly fry eggplant and potato slices. Set aside.

  3. In another pan, heat oil and add onions, caraway seeds, and cumin. Fry until onions are translucent.

  4. Add tomatoes and spices, stirring to create a fragrant masala base.

  5. Layer the fried eggplants and potatoes over the masala and sprinkle with chopped scallions.

  6. Cover and simmer on low for 15–18 minutes.

  7. Uncover, gently mix, and garnish with green chilies and scallions. Serve hot with naan or roti.

Cooking from our CSA box has become a little adventure each week, and recipes like this remind me that sometimes the best meals come from embracing what’s in front of you. As for my husband? He went back for thirds. I’d call that a win.

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