Vegan Baingan Makhani Recipe (Eggplant in Rich Coconut Gravy)
A Delightful Vegan Twist on a Classic Indian Dish
Eggplant, often seen as a polarizing vegetable, becomes a savory star in this recipe. By cooking it in a rich, spiced coconut gravy, the humble brinjal is transformed into a mouthwatering dish that even non-eggplant lovers will appreciate. Perfect for a satisfying vegan dinner, this Vegan Baingan Makhani pairs wonderfully with parathas and can quickly become your go-to recipe for a flavorful, healthy meal. Infused with aromatic spices and creamy coconut milk, this dish is as nutritious as it is delicious. Plus, eggplants are a great source of antioxidants, which help keep the arteries healthy and prevent heart disease.
Whether you’re a vegan or just looking to try something new, this recipe for Baingan Makhani is easy to make and will bring the taste of India straight to your dinner table.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 400 grams, long purple ones, cut into cubes |
| Tomatoes | 4, blanched |
| Garlic | 5 cloves, finely chopped |
| Ginger | 1 inch, grated |
| Green Chillies | 2, finely chopped |
| Coriander Powder (Dhania) | 2 teaspoons |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 2 teaspoons |
| Cardamom Powder (Elaichi) | ½ teaspoon |
| Fennel Powder | 1 teaspoon |
| Coconut Cream | 3 tablespoons |
| Kasuri Methi (Dried Fenugreek Leaves) | 2 teaspoons, crushed |
| Coriander (Dhania) Leaves | 2 sprigs, for garnish |
| Onion | 1, sliced, for garnish |
| Bay Leaf (Tej Patta) | 1 |
| Oil | 2 tablespoons |
| Salt | To taste |
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 3.5g |
| Carbohydrates | 15g |
| Fiber | 5g |
| Fat | 12g |
| Sodium | 450mg |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Instructions:
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Prepare the Eggplants: Start by washing and cutting the eggplants (brinjal) into bite-sized cubes. To prevent them from oxidizing, keep them immersed in water until you’re ready to cook.
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Blanch the Tomatoes: In a saucepan, blanch the tomatoes in hot water for about 10 minutes. Once done, remove the skin and blend them into a smooth puree using a mixer or blender. Set aside.
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Sauté the Eggplants: Heat oil in a large pan or skillet over medium heat. Add the drained eggplant cubes and sauté them until they cook to about 3/4th tenderness and begin turning golden brown. Remove from the pan and set them aside.
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Cook the Spices and Aromatics: In the same pan, add the bay leaf, chopped garlic, and sauté them until golden. Follow by adding the grated ginger and chopped green chillies, stirring for another minute. Then, pour in the prepared tomato puree and cook for 1-2 minutes until everything is nicely combined.
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Add the Spices: Sprinkle in the coriander powder, red chilli powder, and garam masala powder. Continue to sauté the mixture until the oil begins to separate from the masala, which indicates that the spices are well cooked.
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Simmer the Gravy: Add the cardamom powder, fennel powder, and salt to the pan. Stir well and let the mixture simmer for about 5 minutes. If the gravy becomes too thick, add a little water to adjust the consistency.
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Add the Eggplants: Gently return the sautéed eggplants to the pan, and simmer everything together for an additional 10 minutes, allowing the eggplant to soak up all the rich flavors and cook through.
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Finish the Dish: Turn off the heat and stir in the crushed kasuri methi (dried fenugreek leaves) and coconut cream, which will lend the curry its silky, creamy texture. Give it a final mix, ensuring all ingredients are well incorporated.
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Garnish and Serve: Garnish the dish with fresh coriander leaves and sliced onions for a vibrant finish.
Serving Suggestions:
This Vegan Baingan Makhani is best served with soft, flaky Tawa Parathas and a refreshing Kachumber Salad. For an extra indulgence, you could also pair it with Basmati Rice for a fulfilling meal. The combination of flavors, textures, and aromas makes this dish a perfect option for a comforting weeknight dinner or a special occasion.
Enjoy Your Meal!
With its creamy coconut base and a rich mix of spices, this vegan Baingan Makhani will surely become a favorite in your recipe collection. It’s a wonderful, wholesome dish that brings out the natural flavors of eggplant, making it a delightful vegan option that even non-vegans will crave. Give this recipe a try and experience the magic of Indian cuisine in a vegan avatar!
