Baingan Masala Recipe
The Baingan Masala Recipe is a dish that is packed with flavors from rich vibrant tomatoes, a hint of garlic, garam masala and not to miss the coriander powder and leaves that give it that rich gravy consistency and taste. The baingan (eggplant) is first roasted seperately and then combined along with the tomato masala giving it the special touch. At home I serve the Baingan Masala along with Phulka's and a Carrot Salad - a favorite dinner combination at home.
- 1 Eggplant (Brinjal) , cut into 1 inch thick wedges
- 200 ml Homemade tomato puree
- 2 cloves Garlic , grated
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 1 teaspoon Coriander Powder
- Salt , to taste
- Red chilli powder , to taste
- Cooking oil , for cooking
- Coriander leaves (Dhania) , small bunch, chopped
Directions for Baingan Masala Recipe
To begin making the Baingan Masala Recipe, we will first cook the baingan (eggplant) separately. Add in the cut baingan wedges into the oil, sprinkle some salt and stir to combine the salt in.
Cover the pan and cook the baingan on low to medium heat until it is partially cooked. When the pan is covered, it develops steam that will help the baingan to cook without any water.
Once the baingan is partially cooked, uncover the pan and roast the baingan until it is fully cooked. We open it at a stage when it is partially cooked, as we dont want the baingan to get mushy, you want it to remain firm, yet cooked. So it is important to cook it without the lid in the second half. Once you feel the baingan is cooked well, turn off the heat.
Transfer the baingan to a serving bowl and keep aside and we will make the masala with the precooked tomato puree. Notice in the ingredients I am using a homemade tomato puree, that has been precooked already, this reduces the cooking time of the masala and will get done in less than 2 minutes.
Into the same pan we cooked the baingan, heat a teaspoon of oil; add in the grated garlic and saute for a few seconds. Add in the precooked tomato puree and the remaining masala ingredients like turmeric powder, coriander powder, garam masala powder, salt and red chilli powder to taste.
Stir all the masala ingredients with the tomato puree well and give it a brisk boil. Add in the roasted eggplants and cover the pan, turn the heat to low and allow the eggplants to simmer in the tomato masala for about 5 minutes.
After 5 minutes, turn off the heat and stir in the freshly chopped coriander leaves
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