Baingan Musallam Recipe (Mughlai Style Eggplant Simmered In Rich Tomato Curry)
The Baingan Musallam Recipe, is a delicious brinjals/eggaplnt that is simmered and cooked in a spicy and tangy tomato gravy. The addition of cream and along with the spices make it a rich and delicious Mughali dish. You can either use small brinjal and deep fry them, or like we have done, cut them into long wedges and pan roast them, making it a healthier alternative.
If you like Mughlai Recipes then you must try a few delicacies
- 1 Brinjal (Baingan / Eggplant) , cut into wedges
- 1 cup Homemade tomato puree
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Garam masala powder
- 1 Bay leaf (tej patta) , torn into half
- 1 teaspoon Red chilli powder
- 1 tablespoon Fresh cream
- 1 tablespoon Raisins
- Coriander (Dhania) Leaves , a small bunch finely chopped
- Salt , to taste
- Cooking oil , for cooking To Make Into Paste
- 1 Onion , roughly chopped
- 3 cloves Garlic
- 1 inch Ginger
How to make Baingan Musallam Recipe (Mughlai Style Eggplant Simmered In Rich Tomato Curry)
To begin making the Baingan Musallam Recipe, first prep all the ingredients required. Make the tomato puree and keep aside.
Make the ginger, onion, garlic paste and keep aside.
Heat a tablespoon of oil in a Kadai/Heavy Bottomed Pan. Add the eggplant wedges, sprinkle some salt and cook the baingan in the Pan until done. Cover the pan, so that the steam that gets created will help cook the baingan faster.
Once the baingan is cooked, remove from the pan and keep aside.
In the same Pan, add the onion garlic paste and saute on medium heat until the raw smell goes away. Add all the spices, the tomato puree and cook the tomato puree along with the spices for a couple of minutes until it comes to a brisk boil.
Stir in the raisins, the roasted baingan, the cream and simmer for about 5 minutes until the masalas get well incorporated into the baingan.
Once done, check the salt and spices and adjust the taste accordingly. Stir in the chopped coriander leaves and serve.
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