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Baingan Patiala
Created by: Howcan Team
Ingredients
- 2 large eggplants, cut into cubes
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1/2 cup yogurt
- 1/4 cup cashew nuts, soaked in water
- 2 tablespoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon sugar
- Salt to taste
- 3 tablespoons oil
- Fresh cilantro for garnish
Instructions
- In a blender, combine the soaked cashew nuts and yogurt. Blend until smooth to make a creamy paste.
- Heat 2 tablespoons of oil in a pan over medium heat. Add the cubed eggplants and sauté until they are golden brown. Remove and set aside.
- In the same pan, add the remaining oil. Add cumin seeds and let them splutter. Add the chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and sauté for 2 minutes. Add the tomato puree and cook until the oil separates from the masala.
- Add turmeric powder, red chili powder, coriander powder, garam masala, sugar, and salt. Mix well and cook for 5 minutes.
- Add the sautéed eggplants and the cashew-yogurt paste. Mix gently to coat the eggplants with the gravy. Add water if needed to adjust the consistency of the gravy.
- Cover the pan and simmer for 10 minutes, allowing the flavors to meld together.
- Garnish with fresh cilantro and serve hot with naan or rice.
Baingan Patiala is a popular North Indian dish that originated in the city of Patiala, known for its rich culinary heritage. This flavorful vegetarian dish features tender eggplant cooked in a spiced tomato and onion gravy, infused with aromatic Indian spices like cumin, coriander, and garam masala. The dish is named after the city of Patiala in Punjab, India, where it is believed to have been created by the royal chefs of the Patiala dynasty. Today, Baingan Patiala is a staple in Punjabi cuisine and can be found in many Indian restaurants worldwide. For the best version of this dish, look for restaurants that specialize in authentic Punjabi cuisine. The key to a delicious Baingan Patiala lies in the perfect balance of spices and the slow cooking process, allowing the flavors to meld together beautifully. For a unique twist, some chefs also add a touch of cream or yogurt to the gravy, elevating the dish to a whole new level of richness. Whether enjoyed with fluffy naan bread or fragrant basmati rice, Baingan Patiala is a true delight for the senses, showcasing the vibrant and diverse flavors of Indian cuisine.
45 min
4 servings
280 calories
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