Masala baingan | How to make Masala baingan

By Titir Pande  |  8th May 2016  |  
4.8 from 4 reviews Rate It!
  • Masala baingan, How to make Masala baingan
Masala bainganby Titir Pande
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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.

Masala baingan is a delicious dish which is liked by people of all age groups. Masala baingan by Titir Pande has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Masala baingan at many restaurants and you can also prepare this at home. This authentic and mouthwatering Masala baingan takes 10 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Masala baingan is a good option for you. The flavour of Masala baingan is tempting and you will enjoy each bite of this. Try this Masala baingan on weekends and impress your family and friends. You can comment and rate the Masala baingan recipe on the page below.

Masala baingan

Ingredients to make Masala baingan

  • Brinjal (baigan) - slit in half. Do not cut the brinjal completly - 4 if using long one and 8 if using small one
  • Whole garlic cloves peeled n lightly crushed : 5-6
  • garlic paste - 1 tbsp
  • ginger paste - 1 tbsp
  • onion paste - 2 medium size
  • tomato puree - 3 medium size
  • cumin powder-1/4 tsp
  • coriander Powder- 1/4 tsp
  • Garam masala powder - 1/2 tspn
  • salt to taste
  • red chilli powder- 1/4 tsp
  • turmeric Powder- 1/4 tsp
  • Kasoori methi- a pinch
  • sugar -1/2 tspn
  • coriander leaves
  • oil

How to make Masala baingan

  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.

My Tip:

Crush the kasoori methi by hand for a more enhanced flavour

Reviews for Masala baingan (4)

rashmi pandeya year ago


Joyita Nandi2 years ago

Tasted great!!

Ayushi Prakash3 years ago

It looks very interesting!

Titir Pande3 years ago