Simple baingan masala recipe with step by step photos: A simple yet delicious brinjal masala curry. Where eggplants pieces are fried first then cooked in an onion-tomato based gravy. It is easy-to-make and all the ingredients can be easily found in any kitchen cabinet. It makes an awesome vegetarian or vegan side dish with almost all Indian meals.
Baingan is the Hindi name of Brinjal or Eggplant. This recipe is my version of the baingan masala. I cook this quite often. Especially in summer. As summer is the time, when brinjals are available in plenty and they taste great.
Ingredients
- Baingan/brinjal/eggplant - Fresh, pulpy
- Spice paste - Onion, Ginger, Garlic, Tomato, Cinnamon, and Cardamom pods
- Ground spices - Turmeric powder, Kashmiri red chili powder (non-spicy), Cumin powder, Coriander powder
- Herbs - fresh coriander leaves and Kasuri methi
- Oil
- Salt
Instructions
- Take onion, garlic, ginger, cinnamon, cardamom pods, tomato, and salt together in a grinding jar. Make a fine paste and set aside.
- Cut the eggplant lengthwise into 4 pieces. You can keep the stem intact or discard.
- Smear the eggplant pieces with turmeric and a little salt. Keep aside for 10 minutes.
- Heat oil in a pan. Once the oil turns hot. Add one by one eggplant pieces and fry them until golden brown.
- Once done remove the fried eggplants from oil and set aside.
- In the same oil. Carefully add the spice paste, followed by turmeric powder and Kashmiri chili powder. Saute over medium flame until oil separates. Sprinkle a dash of water if required. (Photo-10 and 11)
- Add cumin powder, coriander powder, and green chili. Saute for a few minutes. (Photo-12 and 13)
- Add lukewarm water. Allow the water to boil. (Photo-14 and 15)
- Now, gently add the fried eggplants, cover and cook for 5-7 minutes. (Photo-16)
- Then add chopped coriander leaves and Kasuri methi. Gently stir to mix. (Photo-17)
- Cover the lid and turn off the flame. Allow to rest it for 5 minutes. (Photo-18)
- Baingan masala is ready to serve. Serve hot with roti, rice or paratha.
Serving Suggestions
This delicious eggplant masala goes well with plain steamed rice, roti, paratha or naan.
Tips
- Use firm, pulpy, fresh brinjal.
- After cutting the brinjal, immediately smear turmeric powder and salt to avoid decoloring.
- To make the masala I have used the spice paste made of onion, garlic, ginger, and tomato together. However, the curry can be made by sauteing onion, ginger, garlic, and tomato one after another.
- Before adding fried brinjal, make sure the masala is cooked well and oil is separated.
- Adjust heat as per your tolerance.
Few similar recipes you can check
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Recipe
Simple Baingan Masala Recipe
A simple yet delicious brinjal masala curry. Where eggplants pieces are fried first then cooked in an onion-tomato based gravy.
Servings: 4 pieces
Calories:
Equipment
-
Pan with lid
Ingredients
- 1 brinjal medium-sized
- ½ teaspoon turmeric powder
- Salt as required
- 3 tablespoon oil
- ⅓ teaspoon turmeric powder
- ½ teaspoon Kashmiri chili powder non-spicy
- 1-2 green chili slitted
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 cup lukewarm water
- 1 tablespoon chopped coriander leaves/cilantro
- 1 teaspoon Kasuri methi (dry fenugreek leaves)
For spice paste
- 1 tablespoon chopped onion
- 3 garlic
- ½ inch ginger
- 1 cinnamon stick approx 1 inch long
- 1-2 green cardamom pods
- 1 tomato medium-sized
- Salt to taste
Instructions
-
Take the onion, garlic, ginger, cinnamon, cardamom pods, tomato, and salt together in a grinding jar. Make a fine paste and set aside.
-
Cut the eggplant lengthwise into 4 pieces. You can keep the stem intact or discard.
-
Smear the eggplant pieces with turmeric and a little salt. Keep aside for 10 minutes.
-
Heat oil in a pan. Once the oil turns hot. Add one by one eggplant pieces and fry them until golden brown.
-
Once done remove the fried eggplants from oil and set aside.
-
In the same oil. Carefully add the spice paste, followed by turmeric powder and Kashmiri chili powder. Saute over medium flame until oil separates. Sprinkle a dash of water if required.
-
Add cumin powder, coriander powder, and green chili. Saute for a few minutes.
-
Add lukewarm water. Allow the water to boil.
-
Now, gently add the fried eggplants, cover and cook for 5-7 minutes.
-
Then add chopped coriander leaves and Kasuri methi. Gently stir to mix.
-
Cover the lid and turn off the flame. Allow to rest it for 5 minutes.
-
Baingan masala is ready to serve. Serve hot with roti, rice or paratha.
Notes
- Use firm, pulpy, fresh brinjal.
- After cutting the brinjal, immediately smear turmeric powder and salt to avoid decoloring.
- To make the masala I have used the spice paste made of onion, garlic, ginger, tomato, and salt together. However, the curry can be made by sauteing onion, ginger, garlic, and tomato one after another.
- Before adding fried brinjal, make sure the masala is cooked well and oil is separated.
- Adjust heat as per your tolerance.
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