Baingan Masala, or eggplant masala, is an Indian dish made with tender eggplant cooked in a North Indian style onion and garlic gravy.
This baingan masala recipe is an easy recipe that combines a handful of ingredients with a blend of spices for a dish that's as comforting as it is flavourful.
I grind my own fresh spice masala for this recipe to give an extra oomph of spice.
Other eggplant dishes:
- Baingan Bharta: Roasted eggplant mashed and cooked with spices for a smoky, hearty dish.
- Brinjal Bhaji: A tangy and spicy eggplant curry popular in British Indian restaurants.
- Aloo Baingan: Potatoes and aubergines cooked in a spicy sauce North Indian style.
Ingredients and Notes
Be sure to check out the full recipe in the recipe card below.
- Small eggplants (round black or purple aubergine): Smaller eggplants are perfect for this dish as they cook evenly and absorb curry spices beautifully.
- Onions (finely chopped): Adds a base of sweetness and richness.
- Ginger and Garlic puree: These basic ingredients provide depth and an authentic Indian food flavor.
- Oil: Use vegetable oil or olive oil for sautéing; both work well.
- Green chilies: Adjust according to your spice tolerance for medium heat.
- Red chili powder: Adds bold heat. For milder heat, substitute with cayenne pepper or kashmiri chilli powder.
- Turmeric powder (plus a pinch more): Adds earthy flavor and a golden hue.
- Salt: Essential for balancing flavors.
Spice Powder
- Cloves, peppercorns, green cardamoms: These add a complex flavor to the dish.
- Cumin seeds and coriander seeds: These bring aromatic, nutty notes to the curry.
You may use garam masala or curry powder instead.
Garnish
- Coriander leaves: Fresh cilantro is the best way to brighten the dish before serving.
- Red onion - thin slices of red onions (optional)
Tips
- Cooking Method: Use a large skillet for even heat distribution, keeping the eggplants in a single layer to ensure tender eggplant pieces.
- Heat Levels: Begin on medium-high heat to sauté spices, then reduce to medium heat for slow cooking.
- Optional Ingredients: Adding full-fat coconut milk creates a creamy variation. You may add fresh tomatoes, canned tomatoes or tomato paste for a tangier sauce.
Serving Suggestions
Baingan masala pairs wonderfully with a variety of side dishes.
- Rice: Serve with white rice, basmati rice, or cauliflower rice for a low-carb option.
- Breads: Chapati, naan or parathas make excellent accompaniments to scoop up the rich sauce.
- Sides: Pair with kachumber and raita.
Add a squeeze of lemon juice before serving to balance the curry's rich flavor.
Storage
- Leftovers: Store the cooled curry in an airtight container in the refrigerator for up to 3 days.
- Freezing: I do not recommend freezing this recipe as the aubergines will loose texture upon thawing.
- Meal Prep: Prepare batches of onion tomato masala and store, if adding tomatoes too.
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Baingan Masala
Equipment
- 1 pan
- 1 Big bowl
- 1 Sharp knife
Ingredients
- 6 baby eggplants round small aubergine
- 2 medium onion finely chopped
- 1 tablespoon ginger puree
- 1 tablespoon garlic puree
- 4 tablespoon oil
- 2 green chillies slit
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon salt
Whole Spices
- 2 clove
- 4 peppercorn
- 3 green cardamom
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
Garnish
- 2 tablespoon coriander leaves
Instructions
- Dry roast whole spices and allow to cool.2 clove, 4 peppercorn, 3 green cardamom, ½ teaspoon cumin seeds , ½ teaspoon coriander seeds
- Coarsely grind in a grinder or pestle and mortar, and set aside.
- Fill a big bowl with cold water, add a pinch of turmeric and mix well.
- Slit all the aubergines and submerge in turmeric water. This process will stop the aubergine from going dark.6 baby eggplants
- In a big pan heat oil and add onion and sauté until light pink.4 tablespoon oil, 2 medium onion
- Add ginger-garlic paste and sauté for a few minutes.1 tablespoon ginger puree, 1 tablespoon garlic puree
- Now add red chilli powder, turmeric powder salt and mix well.1 tablespoon red chilli powder, 1 teaspoon turmeric powder, 1 tablespoon salt
- Once you see oil separating the masala add slit aubergines and green chillies.6 baby eggplants, 2 green chillies
- Mix well and add ¾ cup of water.
- Cover the pan with a lid and cook until the curry is done.
- Once done, sprinkle ground spices and mix well. Turn off the heat.
- Serve on a serving plate and garnish it with the freshly chopped coriander.2 tablespoon coriander leaves
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in October 2017.
www.annapurnaz.in says
There I feel you are like me. Even I , Since my childhood have been collecting recipes.
I just love stuffed brinjals and yours is looking scrumptious.
Shobha says
The curry looks awesome .. I love the show Turban Tadka and the way Chef Harpal Sokhi presents it in a jovial manner. couple of years ago I was invited by him as a guest in his show but by the time shooting started I left for Brazil.
Coffee says
Stuffed aubergines made using my family heirloom recipe is one of my favourite dishes! I love this simoe and quick version of cooking the aubergines and your photos are stunning! - Manjiri
Citrus Spice and Travels says
This sounds like a lovely dish.I too used to watch that programme and his recipes are really homely.
cookingwithsapana says
The curry looks absolutely lip smacking and I am in love with the clicks. Looks so tempting.
Sasmita says
The curry looks amazing !!! and yes, a Wow photography dear