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.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
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.
End of the fork says
Looks really delicious! Love your tip on preventing the aubergines from darkening! I've printed it out to try tonight.
Archana says
Turban Tadka I think I followed him for some time. His recipes were great. I love this addition to my scant baigan bhaji collection. It sounds delicious.
jayashree says
Jagruti, even I have been the same since long. Reading your blog I was just remembering me noting down recipes and cutting down clips. Lovely recipe, stuffed brinjal tastes good
Priya Suresh says
Breath taking clicks and those baingan masala curry is absolutely irresistible, drooling here.
Unknown says
Looking at this My heart bole Balle Balle.... It looks so lip smacking dear.
Priya Srinivasan - I Camp in My Kitchen says
Oh delicious jagruti, I m literally drooling as I read thru the recipe and love the pictures
Makes me want to try this immediately ❤️😋
Pavani says
Bhaingan is my favorite veggie and your Bhatinda baingan masala is tempting me to make this soon. Will have to look for some baby eggplants now. Can't wait to make this curry ASAP.
Uma Srinivas says
Mouthwatering pictures and these are my favorite curry!
Mayuri Patel says
Beautiful clicks and love the way the sabji is prepared. Slitting the aubergines allows the gravy to get inside it. I remember when I too would note down all interesting recipes in my huge old diary that my dad had given me. Those were the days Jagruti. I don't think now anyone jots down recipes. I still do!
Unknown says
What gorgeous pictures - it’s majing me hungry. Btw it’s one of my favorite dishes.
Lathiya says
Awesome share and pics are making me drool
Unknown says
Such a delicious curry:) Love eggplants in any form!
Vanitha says
Wow!! What a beautiful click!!! Baingan made this way is appetizing any time 🙂 🙂 Thanks for sharing!
sushma says
Wowwww mouth watering. Very nice dish.
Anonymous says
Wooowwww what a photography dear.. Curry looks amazing.. feeling hungry.. I just love stuffed vegetables.. I always make stuffed brinjal in Jain way, will surely try ur recipe sometime..