Vegan Baingan Makhani Recipe (Eggplant in Rich Coconut Gravy)
Indulge in the luxurious flavors of Vegan Baingan Makhani, a delightful Indian dish featuring tender eggplant simmered in a rich, creamy coconut gravy that is both comforting and satisfying. This recipe brings together the essence of traditional Indian cooking with a vegan twist, making it perfect for a cozy weeknight dinner. Pair it with flaky Tawa parathas and a refreshing Kachumber salad for a complete meal that will surely impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 400 grams (long purple ones) |
| Tomatoes (blanched) | 4 |
| Garlic (finely chopped) | 5 cloves |
| Ginger (grated) | 1 inch |
| Green Chillies (finely chopped) | 2 |
| Coriander Powder (Dhania) | 2 teaspoons |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 2 teaspoons |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Fennel Powder | 1 teaspoon |
| Coconut Cream | 3 tablespoons |
| Kasuri Methi (Dried Fenugreek Leaves, crushed) | 2 teaspoons |
| Coriander (Dhania) Leaves (for garnish) | 2 sprigs |
| Onion (sliced for garnish) | 1 |
| Bay Leaf (Tej Patta) | 1 |
| Sunflower Oil | 2 tablespoons |
| Salt | To taste |
Nutritional Information
| Nutritional Component | Per Serving (Approx) |
|---|---|
| Calories | 200 kcal |
| Protein | 4 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 5 g |
| Fat | 16 g |
| Saturated Fat | 8 g |
| Cholesterol | 0 mg |
| Sodium | 200 mg |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation Time | 10 mins |
| Cooking Time | 30 mins |
| Total Time | 40 mins |
Servings
| Servings | 4 |
|---|
Instructions
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Prepare the Eggplant: Begin by washing the brinjals thoroughly and cutting them into cubes. To prevent oxidation and maintain their vibrant color, immerse the cut pieces in water until you are ready to cook.
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Blanch the Tomatoes: In a pot of boiling water, blanch the tomatoes for about 10 minutes until the skin loosens. Once blanched, remove the tomatoes, peel off the skin, and blend them into a smooth puree using a mixer grinder. Set this puree aside for later use.
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Sauté the Eggplants: Heat sunflower oil in a pan over medium heat. Drain the eggplant cubes from the water and add them to the pan. Sauté the eggplants until they are cooked to about 75% doneness and have turned a lovely golden brown. Once done, remove them from the pan and set aside.
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Flavor the Base: In the same pan, add the bay leaf and the finely chopped garlic. Sauté until the garlic turns golden brown, releasing its aromatic flavor.
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Add the Aromatics: Incorporate the grated ginger and chopped green chillies into the pan, sautéing for an additional minute to enhance the fragrance. Then, pour in the prepared tomato puree and cook for another minute.
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Spice It Up: Stir in the coriander powder, red chilli powder, and garam masala. Cook this mixture until you notice the oil beginning to separate from the sides, indicating that the spices are well-cooked.
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Finish the Gravy: Add the cardamom powder, fennel powder, and salt to the mixture. If the gravy becomes too thick, add about a cup of water to achieve your desired consistency, and let it simmer for 10 minutes.
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Combine Eggplants and Gravy: Once the gravy has thickened and the spices are well integrated, return the sautéed eggplants to the pan. Stir gently and simmer until the eggplants are fully cooked and tender, allowing them to absorb the flavors of the gravy.
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Add Creaminess: Turn off the heat and mix in the crushed kasuri methi and coconut cream, giving the dish a rich, creamy texture. Stir well to combine all the ingredients evenly.
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Garnish and Serve: Transfer the Vegan Baingan Makhani to a serving dish, garnishing it with sliced onions and fresh coriander leaves. Serve this delightful dish hot, accompanied by flaky Tawa parathas and a refreshing Kachumber salad for an exquisite dinner experience.
Serving Suggestions
Vegan Baingan Makhani is not just a meal; it’s a culinary experience that resonates with the rich tapestry of Indian flavors. Serve it alongside warm Tawa parathas or steamed basmati rice, paired with a vibrant Kachumber salad for a complete, wholesome dinner that celebrates the vibrant colors and flavors of plant-based cuisine. Enjoy this delightful dish and share the love of cooking with your friends and family!
Conclusion
With its unique combination of flavors and textures, Vegan Baingan Makhani offers a comforting and satisfying meal that embodies the heart of Indian cooking while being entirely plant-based. This recipe is perfect for those looking to explore vegan options without compromising on taste or richness. Happy cooking, and may every bite be a celebration of love and flavor!
