Mughlai Style Eggplant Simmered in Rich Tomato Curry (Baingan Mussallam Recipe)
Baingan Mussallam is a delectable dish that brings together tender eggplants cooked in a rich, flavorful tomato gravy. Enhanced with a blend of aromatic spices, this dish delivers both comfort and sophistication. The creamy consistency is achieved through the addition of cream and a variety of spices, creating a harmonious blend of flavors. Whether deep-fried or roasted, this recipe offers flexibility and can be adapted to your health preferences, making it both a delicious and nutritious choice.
Ingredients for Baingan Mussallam
| Ingredients | Quantity |
|---|---|
| Eggplant (Baingan), cut into long pieces | 1 large eggplant |
| Tomato puree | 1 cup |
| Turmeric powder | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Bay leaf | 1 bay leaf |
| Red chili powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Cream | 1 tablespoon |
| Raisins | 1 tablespoon |
| Fresh coriander (cilantro) | 2 sprigs, finely chopped |
| Salt | To taste |
| Oil | For frying and cooking |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Ginger | 1-inch piece, grated |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serving: 2-3 people
Instructions for Baingan Mussallam
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Preparation: Start by preparing all your ingredients. Make the tomato puree and set it aside. Prepare a paste by grinding together the onion, garlic, and ginger.
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Frying the Eggplant: In a large pan, heat 1 tablespoon of oil. Add the eggplant pieces and a pinch of salt, frying them until they turn golden brown and soft. Once done, remove the eggplants from the pan and set them aside.
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Cooking the Paste: In the same pan, add the onion, garlic, and ginger paste. Cook over a low flame, stirring continuously, until the raw smell disappears, and the paste is well-cooked.
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Spices and Tomato Puree: Add the turmeric powder, red chili powder, coriander powder, and garam masala powder to the paste. Stir them well before adding the tomato puree. Cook the mixture until it comes to a boil and the oil starts to separate from the gravy.
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Simmering the Eggplant: Add the raisins, fried eggplant, and cream to the tomato gravy. Mix everything well and let it simmer for about 5 minutes. This will allow the eggplant to absorb the spices and flavors from the gravy.
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Seasoning: Taste the gravy and adjust the salt and spices according to your preference. Turn off the heat once everything is well combined and heated through.
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Garnishing: Finally, sprinkle the finely chopped fresh coriander on top to add a fresh, aromatic finish to the dish.
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Serving: Baingan Mussallam is best enjoyed when served with raita (yogurt dip) and a fragrant serving of pilaf or naan. The richness of the curry complements these sides perfectly, creating a meal that is both satisfying and flavorful.
Allergen Information
This recipe contains dairy (cream), which may not be suitable for individuals with lactose intolerance or a dairy allergy. To make this dish dairy-free, you can substitute the cream with coconut cream or another plant-based alternative. Raisins are also included, so individuals with grape allergies should avoid this ingredient. Please take care to check that all spices and ingredients used are free of any allergens you may need to avoid.
Dietary Preferences
- Vegetarian: This dish is fully vegetarian, making it an excellent choice for those following a vegetarian diet.
- Gluten-Free: Baingan Mussallam does not contain any gluten, so it is suitable for gluten-sensitive individuals.
- Dairy-Free: If substituted with plant-based cream, this recipe can be made dairy-free for those with dietary restrictions.
- Vegan: By using non-dairy cream and ensuring that no animal products are involved in the preparation, this recipe can also be made vegan.
Tips for Making Perfect Baingan Mussallam
- Eggplant Preparation: You can either deep fry the eggplant or roast it in the oven for a healthier alternative. Roasting will give the eggplant a smoky flavor, which adds a nice depth to the dish.
- Spice Adjustments: Feel free to adjust the spice levels according to your taste. If you prefer a spicier version, increase the amount of red chili powder or add fresh green chilies while cooking the paste.
- Creamy Texture: For a creamier texture, you can increase the amount of cream or use cashew cream for a nutty richness.
- Sweetness: The addition of raisins gives the dish a subtle sweetness, balancing the heat from the spices. If you prefer a less sweet flavor, you can reduce or omit the raisins.
Conclusion
Baingan Mussallam is an exquisite Hyderabadi dish that combines the rich, earthy flavor of eggplants with a tangy, spiced tomato gravy. The addition of cream, raisins, and aromatic spices brings this dish to life, making it a perfect choice for lunch or dinner. Whether you choose to serve it with rice or bread, this Mughlai-inspired recipe offers a culinary experience that is both satisfying and rich in flavors.
