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Photo of Masala baingan by Titir Pande at BetterButter

Masala baingan

Titir Pande
10 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Masala baingan RECIPE

Eggplant in thick gravy. The eggpant that can be used are the long green or purple one, the small purple one.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Mughlai
  • Shallow fry
  • Basic recipe
  • Vegan

Ingredients Serving: 4

  1. Brinjal (baigan) - slit in half. Do not cut the brinjal completly - 4 if using long one and 8 if using small one
  2. Whole Garlic cloves peeled n lightly crushed : 5-6
  3. Garlic paste - 1 tbsp
  4. Ginger paste - 1 tbsp
  5. Onion paste - 2 medium size
  6. Tomato puree - 3 medium size
  7. Cumin powder-1/4 tsp
  8. Coriander Powder- 1/4 tsp
  9. Garam masala powder - 1/2 tspn
  10. Salt to taste
  11. Red chilli powder- 1/4 tsp
  12. Turmeric Powder- 1/4 tsp
  13. Kasoori methi- a pinch
  14. Sugar -1/2 tspn
  15. Coriander leaves
  16. oil


  1. Add salt and turmeric to the brinjal and shallow fry it with the crushed garlic till it turns golden brown. Remove from pan once it turns brown.
  2. In the same pan add a little more oil if required and then add the sugar. Once it starts turning brown add the onion paste, ginger paste and garlic paste.
  3. When oil starts separating, add the tomato puree and mix well.
  4. Add the salt, turmeric, red chilli powder, cumin and coriander powder. To avoid burning you can keep on sprinkling water till the oil separates.
  5. Once oil separates, add water.
  6. Add the brinjals in it and cover it. Keep on checking if the brinjals are soft enough and the gravy is thick.
  7. When the water is boiling to cook the brinjals, add garam masala powder.
  8. When brinjals are soft and required consistency attended, add crushed kasoori methi just before removing from flame.
  9. Garnish with chopped coriander leaves and cream.

Reviews (4)  

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rashmi pandey
rashmi pandey   Aug-26-2017

Joyita Nandi
Joyita Nandi   Feb-08-2017

Tasted great!!

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