Eggplant Curry (Baingan Masala)
Eggplant curry, also known as Baingan Masala in Indian cuisine, is a rich, flavorful dish featuring tender eggplant cooked in a spiced tomato-based sauce. This curry is packed with aromatic spices, garlic, and ginger, creating a comforting meal that pairs beautifully with rice or flatbread. It’s a great vegetarian or vegan option that is both nutritious and satisfying.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Curry:
2 medium eggplants (aubergines), cut into cubes
2 tablespoons oil (vegetable or coconut oil)
1 teaspoon cumin seeds
1 small onion, finely chopped
3 cloves garlic, minced
1-inch piece ginger, grated
2 tomatoes, finely chopped (or ½ cup canned tomatoes)
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric powder
1 teaspoon garam masala
½ teaspoon red chili powder (adjust to taste)
½ teaspoon salt (adjust to taste)
½ cup coconut milk or water (for a creamier texture, use coconut milk)
1 teaspoon lemon juice (for balance)
Fresh cilantro (coriander leaves) for garnish
For Serving:
Steamed rice or naan
Yogurt (optional, for cooling effect)
Instructions
Step 1: Prepare the Eggplant
1. Cut the eggplant into bite-sized cubes. Sprinkle with a little salt and let sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
Step 2: Saute the Spices
1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add chopped onion and saute until golden brown (about 5 minutes).
3. Stir in garlic and ginger, cooking for another 1-2 minutes until fragrant.
Step 3: Cook the Tomatoes and Spices
1. Add chopped tomatoes and cook for 5 minutes until soft. Mash them slightly with a spoon.
2. Stir in coriander, cumin, turmeric, garam masala, red chili powder, and salt. Cook for 1 minute until fragrant.
Step 4: Cook the Eggplant.
1.Add the eggplant cubes and stir well to coat with the spices.
2. Pour in ½ cup coconut milk or water. Cover and simmer for 15-20 minutes, stirring occasionally, until the eggplant is soft.
Step 5: Final Touches & Serve
1. Stir in lemon juice for brightness. Taste and adjust seasoning if needed.
2. Garnish with fresh cilantro and serve hot with rice or naan.
Nutritional Information
(Per Serving)
Calories: ~180
Protein: 3g
Carbohydrates: 20g
Fat: 10g
Fiber: 6g
Sodium: 400mg
Make it heartier: Add chickpeas or potatoes for extra protein and texture.
Adjust spice level: Reduce chili powder for a milder dish, or add green chilies for more heat.
Roast the eggplant: For deeper flavor, roast the eggplant before adding it to the curry.
Storage: Keeps well in the fridge for up to 3 days. Reheat with a splash of water.
Make it creamy: Add more coconut milk for a richer texture.
Common Questions & Answers
Q: Can I use a different type of eggplant?
A: Yes! You can use Italian, Japanese, or baby eggplants. Smaller varieties cook faster and absorb flavors well.
Q: How do I prevent eggplant from getting mushy?
A: Don’t overcook it. Keep it tender but not too soft. Also, salting the eggplant beforehand helps it hold its shape.
Q: Can I make this in an Instant Pot?
A: Yes! Saute the spices on the “Saute” setting, then pressure cook with the eggplant and liquid for 5 minutes.
Q: What can I serve with this?
A: Steamed basmati rice, naan,roti, or even quinoa make great sides. A side of yogurt also balances the spices.