Made in Alsace
Discover our Eggplant & Potato spice kit, a harmonious blend of cumin and coriander with a subtle tang. The traditional essence of Indian cooking on your plate.
Ready for shipping, delivery time 3-10 business days
Delivery from €4.80 at Mondial Relay pickup points.
Eggplant and potatoes Indian style
Eggplant and potatoes indian style or Aloo Baingan is a popular and comforting home-style dish in India, consisting of potatoes (aloo) and eggplant (baingan). Its cooking style and flavor profile can vary, but it's most commonly associated with North Indian cuisine.
The dish is typically prepared as a semi-dry curry or a sabzi (a stir-fried vegetable dish). The cooking process is designed to ensure both the potatoes and the eggplant are cooked to perfection without becoming a mushy mess, which can be a challenge given their different cooking times.
In many parts of North India, particularly in Punjabi households, mustard oil is the preferred cooking medium. Its pungent, smoky flavor adds an authentic depth to the dish that other oils can't replicate.
It's a classic example of a "sabzi" that is a regular feature of everyday meals, often served alongside roti, chapati, or paratha.
Our eggplant and potatoes indian style kit
We provide all the spices and dry ingredients needed to prepare this dish in this kit, which is freshly hand-prepared to order.
You will need to source the necessary fresh ingredients from your local grocery store. We believe deeply in the importance of healthy, local food and therefore recommend that you buy these fresh products from a short-circuit store near you.
As some of these spices are not grown here in France, we import them directly from India via our carefully selected partners in respect of fair trade.
To learn more about where our spices come from, please feel free to send us an email. We will be happy to answer all your questions!
Your ready-to-cook kit contains the ingredients listed below as well as a simple and practical recipe sheet, so that this dish is the best you have ever tasted.
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Turmeric or Curcuma longa is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between 20 and 30 °C (68 and 86 °F) and high annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption or dyeing.Turmeric
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As the name suggests, these chillies are a specific variety cultivated in the Kashmir region of India. Prized for their vibrant red color and mild heat, they are used to add a beautiful red hue to dishes without making them excessively spicy. They are essential for dishes like rogan josh, tandoori chicken, and various curries.Kashmiri red chili powder
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While thought to have originated in the Middle East, cumin has been cultivated in India for millennia and is a cornerstone of Indian cooking. Cumin is used both whole and ground. The whole seeds are often fried in hot oil at the beginning of a dish (Tadka) to impart a warm, earthy aroma. Ground cumin is a key ingredient in almost all curry powders and spice blends like garam masala.Cumin
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Coriander is one of the oldest spices, with evidence of its cultivation in India for thousands of years. The seeds have a warm, citrusy flavor. They are often toasted and ground into a powder, which is a staple in almost every Indian curry powder. It provides a mellow, background flavor that balances other spices.Coriander powder
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Garam masala, which translates to "hot spice mix" in Hindi, is a blend of ground spices that originated in North India. The name "hot" refers to the warming effect the spices are believed to have on the body according to Ayurvedic medicine, rather than the spiciness from chili peppers. The composition of garam masala varies greatly by region, and even from one household to another. Garam masala is a versatile spice blend used to enhance the flavor and aroma of a wide variety of Indian dishes. It's often used as a finishing spice, added toward the end of cooking to preserve its potent fragrance. It can also be used in marinades or as a dry rub for meats. Garam masala differs from other Indian spice blends like curry powder. Curry powder was a blend created for British colonizers to mimic Indian flavors, and it typically contains turmeric, which gives it a yellow color. Garam masala, on the other hand, does not usually contain turmeric and is a traditional part of Indian culinary heritage.Garam Masala
The recipe requires the following ingredients that are not included in your kit, we recommend buying these ingredients locally.
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Ginger is native to the rainforests of Maritime Southeast Asia and is one of the first spices to have been exported from Asia. It was introduced to India very early in its history and has been cultivated there for thousands of years, becoming an integral part of both its cuisine and traditional medicine, Ayurveda. Ginger is a foundational ingredient in Indian cooking. It is a key component of the aromatic paste known as ginger-garlic paste, which forms the flavor base for countless curries, dals, and marinades. It provides a pungent, spicy, and warm flavor. Fresh ginger is also grated or julienned and added to stir-fries, and is famously used to make a soothing and spicy chai (tea).Ginger
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Ghee, or clarified butter, is an ancient ingredient in Indian cuisine that has been used for millennia. Made by melting butter to remove water and milk proteins, ghee has a high smoke point and a rich, nutty flavor. In Ayurvedic tradition, it is considered beneficial for digestion and health. Ghee is used for cooking, frying, and enriching dishes like dal, rice, and Indian desserts.Ghee
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Salt is an indispensable flavor enhancer in Indian cuisine. Besides regular table salt, India also uses kala namak (black salt), a volcanic salt with a distinctive sulfurous taste, used in chaat masala and refreshing drinks. Himalayan pink salt, mined from Pakistan, is also highly prized for its purity and minerals.Salt
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Tomatoes, although introduced relatively recently to India by the Portuguese, have become a fundamental ingredient in modern Indian cuisine. They provide acidity, color, and body to curries. Tomatoes are used fresh, pureed, or canned to create the rich, flavorful sauces characteristic of dishes like butter chicken or tikka masala.Tomatoes
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Water is an essential element in preparing Indian dishes. It is used to cook rice, prepare dals, thin sauces, and adjust the consistency of curries. The quality and quantity of water added directly influences the final texture of the dish.Water
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Fresh coriander, also called cilantro, is the most widely used aromatic herb in Indian cuisine. Its green, fragrant leaves bring incomparable freshness to dishes. Used as a final garnish on curries, biryanis, and chaats, it is also the main ingredient in green chutney (pudina chutney) served with samosas and pakoras.Coriander leaves
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Potatoes, introduced to India by the Portuguese, have become an essential ingredient in Indian cuisine. They are the base of many dishes like aloo gobi, aloo paratha, samosa, and vada pav. Versatile, they perfectly absorb spices and bring a comforting texture to vegetarian curries.Potatoes
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Eggplant is a highly valued vegetable throughout India. Baingan bharta, a puree of roasted eggplant with spices, is an iconic Punjabi dish. In the south, brinjal curry and kathirikai gothsu are popular preparations. Eggplant is also used in pickles and sambar.Eggplant
Table Indienne est une jeune entreprise à votre écoute, contactez nous si vous pensez que nous devrions inclure ces ingrédients dans nos kits ou bien vous les proposer en option.
| Directly selected smallholder producers | Yes |
| Cooking time | 40 minutes |
| Level of difficulty | Beginner |
| Spice level | Medium |
| Number of servings | 4 |
| Vegetarian | Yes |
| Possible traces of allergens | Preparation contains : mustard, cashew nuts |
| Made in Alsace | Yes |
Translated from French
Spices from this kit available on our website
These spices used in this kit are available individually on our website
Learn more
Aloo baingan, made of potatoes (aloo) and aubergines (baingan), is a popular and comforting family dish in India. Its cooking method and flavours vary, but it is most often associated with the cooking of northern India. It is generally prepared as a semi-dry curry or as a sabzi, a dish of stir-fried vegetables, which is part of everyday meals, often served with roti, chapati or rice and dal.
The aubergine, a child of Asia
The aubergine descends from the wild nightshade Solanum incanum. It was probably domesticated twice, independently, in South Asia and East Asia. The earliest known mention is a contract of 59 BC written by Wang Bao, in China, and it entered Europe through the Iberian Peninsula, where the Arabs cultivated it from the eighth century. The word “aubergine” comes from the Arabic bāḏinjān, whereas the Sanskrit word vātin-gāna is said to have meant something like “that which drives away the winds”. In India, it is readily called “the king of vegetables”, and India alone produces about a quarter of the world harvest.
The potato, a traveller from the Americas
The potato, for its part, comes from the Americas. It is said to have been brought to India by Portuguese merchants in the early seventeenth century, probably at Surat, on the west coast, where sources place it from around 1675. It is today one of the most widely eaten vegetables in the country. Aubergine and potato belong, incidentally, to the same botanical family, the nightshades, like the tomato and the chilli.
Punjabi mustard oil
In many regions of northern India, particularly in Punjabi homes, this dish is preferably cooked in mustard oil. Its sharp, smoky flavour adds an authentic depth that other oils cannot reproduce.
Did you know?
The bitterness of the aubergine comes partly from the alkaloids in its seeds, of the same family as those in tobacco. Salting the slices then rinsing them can reduce this bitterness. And the English “eggplant”, “plant of eggs”, is attested only from 1763, at first for white varieties.
| Characteristic | Detail |
|---|---|
| Dish | Aloo baingan, vegetarian semi-dry curry or sabzi |
| Vegetables | Aubergines and potatoes |
| Cuisine | Mostly associated with northern India |
| Cooking | About 40 minutes, for 4 people |
Our kit is prepared by hand, to order, to guarantee its freshness. Some of the spices, which do not grow in France, are imported directly from India through our partners.
What your kit contains
| In the kit | Role in the dish |
|---|---|
| Ground coriander | The base of the masala and the binder of the sauce |
| Cumin | The warm, earthy fragrance |
| Turmeric and Kashmiri chilli | The colour and a gentle heat |
| Garam masala | The warm finish |
What you need to bring
- Aubergines and potatoes
- Tomatoes, ginger, ghee or oil, water and salt
- Fresh coriander
The aubergines melt as they cook and soak up the spiced sauce, while the potatoes hold their shape: the contrast between the softness of one and the melting texture of the other is the whole pleasure of the dish. The spices are warm and round, without being very hot.
Cooked in mustard oil, as in Punjab, the dish takes on a sharp, smoky depth.
Preparing the kit
- Allow about 40 minutes, for 4 people
- For the fresh vegetables to buy, the quantities and the precise method, follow the instructions in the kit
- Serve hot, with fresh coriander
Getting two vegetables with different cooking times right
- Cut the potatoes a little smaller than the aubergines, because they cook more slowly
- Salt the aubergines for a few minutes then pat them dry, to reduce the bitterness and limit the oil absorbed
- Add them towards the end of cooking and stir gently so as not to reduce them to a purée
What to pair it with
This dish is a sabzi classic, served with roti, chapati or rice and dal. Try it with our dal tadka and our spiced rice.
Storage tips
- Keep the pouch closed, in a dry place, away from heat, light and humidity
- The kit is prepared to order: use it without leaving it too long, following the instructions on the pouch
- Once the pouch is open, close it well again to preserve the fragrance of the spices
Allergens
This preparation contains mustard and cashew nuts. If you have allergies, check the label on the pouch and tell us your allergens when you order.
What does aloo baingan mean?
Aloo means potato and baingan aubergine. It is a dish of stir-fried or simmered vegetables, very common in northern India.
How do you stop the aubergine turning to mush?
Cut the vegetables into suitably sized pieces, add the aubergine towards the end of cooking and stir gently. Salting them and patting them dry before cooking also helps.
Why mustard oil?
In many homes in northern India, particularly in Punjab, it is preferred for its sharp, smoky flavour, which other oils do not reproduce.
Is this dish vegetarian?
Yes. It is an everyday vegetarian sabzi.
Does this kit contain allergens?
Yes: the preparation contains mustard and cashew nuts. Check the label on the pouch and tell us your allergens when you order.
What should you serve aloo baingan with?
With roti, chapati or rice, and a dal.
-
Aloo baingan, made of potatoes (aloo) and aubergines (baingan), is a popular and comforting family dish in India. Its cooking method and flavours vary, but it is most often associated with the cooking of northern India. It is generally prepared as a semi-dry curry or as a sabzi, a dish of stir-fried vegetables, which is part of everyday meals, often served with roti, chapati or rice and dal.
The aubergine, a child of Asia
The aubergine descends from the wild nightshade Solanum incanum. It was probably domesticated twice, independently, in South Asia and East Asia. The earliest known mention is a contract of 59 BC written by Wang Bao, in China, and it entered Europe through the Iberian Peninsula, where the Arabs cultivated it from the eighth century. The word “aubergine” comes from the Arabic bāḏinjān, whereas the Sanskrit word vātin-gāna is said to have meant something like “that which drives away the winds”. In India, it is readily called “the king of vegetables”, and India alone produces about a quarter of the world harvest.
The potato, a traveller from the Americas
The potato, for its part, comes from the Americas. It is said to have been brought to India by Portuguese merchants in the early seventeenth century, probably at Surat, on the west coast, where sources place it from around 1675. It is today one of the most widely eaten vegetables in the country. Aubergine and potato belong, incidentally, to the same botanical family, the nightshades, like the tomato and the chilli.
Punjabi mustard oil
In many regions of northern India, particularly in Punjabi homes, this dish is preferably cooked in mustard oil. Its sharp, smoky flavour adds an authentic depth that other oils cannot reproduce.
Did you know?
The bitterness of the aubergine comes partly from the alkaloids in its seeds, of the same family as those in tobacco. Salting the slices then rinsing them can reduce this bitterness. And the English “eggplant”, “plant of eggs”, is attested only from 1763, at first for white varieties.
-
Characteristic Detail Dish Aloo baingan, vegetarian semi-dry curry or sabzi Vegetables Aubergines and potatoes Cuisine Mostly associated with northern India Cooking About 40 minutes, for 4 people Our kit is prepared by hand, to order, to guarantee its freshness. Some of the spices, which do not grow in France, are imported directly from India through our partners.
What your kit contains
In the kit Role in the dish Ground coriander The base of the masala and the binder of the sauce Cumin The warm, earthy fragrance Turmeric and Kashmiri chilli The colour and a gentle heat Garam masala The warm finish What you need to bring
- Aubergines and potatoes
- Tomatoes, ginger, ghee or oil, water and salt
- Fresh coriander
-
The aubergines melt as they cook and soak up the spiced sauce, while the potatoes hold their shape: the contrast between the softness of one and the melting texture of the other is the whole pleasure of the dish. The spices are warm and round, without being very hot.
Cooked in mustard oil, as in Punjab, the dish takes on a sharp, smoky depth.
-
Preparing the kit
- Allow about 40 minutes, for 4 people
- For the fresh vegetables to buy, the quantities and the precise method, follow the instructions in the kit
- Serve hot, with fresh coriander
Getting two vegetables with different cooking times right
- Cut the potatoes a little smaller than the aubergines, because they cook more slowly
- Salt the aubergines for a few minutes then pat them dry, to reduce the bitterness and limit the oil absorbed
- Add them towards the end of cooking and stir gently so as not to reduce them to a purée
What to pair it with
This dish is a sabzi classic, served with roti, chapati or rice and dal. Try it with our dal tadka and our spiced rice.
-
Storage tips
- Keep the pouch closed, in a dry place, away from heat, light and humidity
- The kit is prepared to order: use it without leaving it too long, following the instructions on the pouch
- Once the pouch is open, close it well again to preserve the fragrance of the spices
Allergens
This preparation contains mustard and cashew nuts. If you have allergies, check the label on the pouch and tell us your allergens when you order.
-
What does aloo baingan mean?
Aloo means potato and baingan aubergine. It is a dish of stir-fried or simmered vegetables, very common in northern India.
How do you stop the aubergine turning to mush?
Cut the vegetables into suitably sized pieces, add the aubergine towards the end of cooking and stir gently. Salting them and patting them dry before cooking also helps.
Why mustard oil?
In many homes in northern India, particularly in Punjab, it is preferred for its sharp, smoky flavour, which other oils do not reproduce.
Is this dish vegetarian?
Yes. It is an everyday vegetarian sabzi.
Does this kit contain allergens?
Yes: the preparation contains mustard and cashew nuts. Check the label on the pouch and tell us your allergens when you order.
What should you serve aloo baingan with?
With roti, chapati or rice, and a dal.
Why we created a Eggplant and potatoes kit?
Anti-waste
Have you always wanted to cook Indian dishes, but never knew where to buy all the spices, or what to do if the result is not good? We are here to answer this problem with our kit! No need to buy spices that you will never use again, we only put the necessary amount of spices in your kit.
Authentic flavors
Our spices come directly from India. They are carefully selected to give you an authentic flavor.
Step-by-step recipe and instructions
We know well that Indian recipes can be difficult to understand. We provide you with step-by-step instructions and recipes to ensure you prepare the best possible version of the dish every time!
Demystifying the facts
Do Indians use the famous "curry"?
Check out our blog article to discover why curry doesn't really exist in India.
Why buy all these spices when I can just use curry?
Check out our blog article to discover the wide variety of spices used in India.
Questions & Answers
1Buenos días Tienen servicio de envío al extranjero?
Hola, Sí, ofrecemos envíos internacionales :)
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Eggplant and potatoes
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