I always feel that the most important thing to know about a recipe before I make it is what it’s supposed to taste like.

• A salan or a curry – so no cubes of veggies floating in onions and oil
• A bharta ie the eggplant is not cooked to a paste

If that is what you are looking for then friends let’s continue. Also, I am just saying, if we align on sabzi philosophy then can I suggest you try my 20 minute Aloo Palak and the classic punchy Aloo Gobi.

3 Sabzi Things to Know About Making ANY Sabzi

1.) Anytime you add water to the pot you are going to soften the edges and dilute the flavour. Most vegetables leave their own liquid at low heat and that requires patience, but makes for a more flavorful dish.

2.) The frying of onions is EVERYTHING. Curries or Salans are relatively more forgiving, but in a sabzi recipe if you end up browning your onions your entire dish will be off balance. Lovely, lightly golden brown edges to most translucent onions are key.

3.) Don’t burn your spices. Whenever a recipe asks for the spices to go in to the oil make sure your oil isn’t super hot. If it is, then feel free to turn it down or add a splash of water to bring the temperature down. I know, I know, I just said the W word. It’s okay to add it before you add the veggies especially because a tiny splash will evaporate out.

Aloo Baingan: Ingredients

• Potatoes – Yukon Gold / Yellow Fleshed ALWAYS – creamy, buttery and just *chefs kiss*
• Eggplant – Whichever kind you like (personal preference for South Asian or Chinese eggplant)
• Tomatoes – robust Roma/ Plum are my favorite
• Onions – yellow cooking onions or red, my preference is for the latter
• Garlic
• Chilies – Serrano, Thai, or Pakistani – up to you!
• Cilantro
• Lemon – for a little balancing brightness