baingan musallam recipe | Mughlai baingan masala | shahi baingan sabzi | Indian style spicy baingan musallam |
by Tarla Dalal
Added to 319 cookbooks
This recipe has been viewed 233761 times
baingan musallam recipe | Mughlai baingan masala | shahi baingan sabzi | Indian style spicy baingan musallam | with 25 amazing images.
baingan musallam recipe | Mughlai baingan masala | shahi baingan sabzi | Indian style spicy baingan musallam is a rich sabzi with a vibrant mouth-feel. You will surely enjoy the mix of flavours and textures. Learn how to make Mughlai baingan masala.
To make baingan musallam, heat the oil in a deep non-stick kadhai and deep-fry a few brinjal pieces on a medium flame till they are golden brown. Drain on absorbent paper and keep aside. Heat the ghee in a deep non-stick kadhai and add the cumin seeds and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 5 minutes. Add the ginger-garlic paste, chilli powder, coriander powder, turmeric powder and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the tomatoes, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Add the tomato purée, sugar, fresh cream and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the deep-fried brinjal cubes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot garnished with coriander.
A delightful combination of brinjals and tomatoes with spices and fresh cream, the shahi baingan sabzi has a luscious texture and mouth-watering flavour. It has an intense flavour and aroma, which will linger on your palate for a long time.
While the traditional Mughlai baingan masala uses whole brinjals, we have chopped it to make it easier to cook and consume. Enjoy this delicacy with rice or your favourite roti.
The use of readymade tomato puree adds a rich aroma, taste and hue to this preparation. The hints of fresh cream complete this sabzi and add to the richness of Indian style spicy baingan musallam.
Tips for baingan musallam. 1. Make brinjal cubes just before frying them, else they will turn black due to oxidation. 2. The onions have to be sautéed till they are golden brown in colour. The onions will turn soft on sauteing. Do so on a slow to medium flame. 3. Do not chop the tomatoes finely. Chop them into big pieces for a good mouthfeel.
Enjoy baingan musallam recipe | Mughlai baingan masala | shahi baingan sabzi | Indian style spicy baingan musallam | with step by step photos.
Method- Heat the oil in a deep non-stick kadhai and deep-fry a few brinjal pieces on a medium flame till they are golden brown. Drain on absorbent paper and keep aside.
- Heat the ghee in a deep non-stick kadhai and add the cumin seeds and sauté on a medium flame for few seconds.
- Add the onions and sauté on a medium flame for 5 minutes.
- Add the ginger-garlic paste, chilli powder, coriander powder, turmeric powder and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the tomatoes, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the tomato purée, sugar, fresh cream and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the deep-fried brinjal cubes, mix well and cook on a medium flame for 2 minutes, while stirirng occasionally.
- Serve hot garnished with coriander.
Mughlai Baingan Masala video by Tarla Dalal
Baingan Musallam, Mughlai Baingan Masala recipe with step by step photos
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If you like baingan musallam, also try other sabzi recipes like
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To make baingan musalam recipe | Mughlai baingan masala | shahi baingan sabzi | Indian style spicy baingan musallam, heat the oil in a deep non-stick kadhai.
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Once the oil is hot, deep-fry a few brinjal pieces on a medium flame. While buying remember to buy small brinjals which have less or no seeds at all and wash them thoroughly before using. After chopping, soak brinjal in water to avoid discoloration and to remove the bitterness. You can even make use of whole eggplants attached to their stem and cut into quarters instead of chopping them fully.
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Fry them till they are golden brown in colour. To check if the aubergine is cooked until tender, slide a knife through it. It should slide easily and there should not be any resistance in the cube.
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Drain eggplant cubes on an absorbent paper to get rid of excess oil.
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Similarly deep-fry all the eggplant cubes and keep them aside.
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For tempering Mughlai baingan masala, heat the ghee in a deep non-stick kadhai. Ghee gives a rich flavour and fragrance to the sabzi.
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When the ghee melts, add the cumin seeds and sauté on a medium flame for a few seconds.
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Add the onions. Jains can make baingan musasalam without onion and garlic by skipping their addition.
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Mix well and sauté on a medium flame for 5 minutes or until the onions are soft and golden brown.
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Add the ginger-garlic paste. You can make this ginger garlic paste time ahead and store in the refrigerator.
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Add chilli powder as per the spice you can handle.
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Add coriander powder.
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Add turmeric powder.
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Add 1 cup of water.
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Don’t forget to stir in between or else the masalas might stick to the pan.
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Add the tomatoes.
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Mix well and cook on a medium flame for 5 minutes, while stirring occasionally or until the tomatoes are soft and mushy.
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Add the tomato purée.
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Add sugar to balance the tanginess from tomato and tomato puree.
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Add fresh cream. It adds a creamy texture to the shahi baingan sabzi.
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Add salt.
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Add the deep-fried brinjal cubes to make Indian style spicy baingan musallam.
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Mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
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Serve baingan musallam hot garnished with coriander. Mughlai cauliflower potatoes and green pea sabzi, creamy Mughlai vegetable sabzi and Mughlai aloo lajawab are some other rich Mughlai sabzi recipes that you might like to try.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 308 cal |
| Protein | 2.6 g |
| Carbohydrates | 10.9 g |
| Fiber | 7.4 g |
| Fat | 28.3 g |
| Cholesterol | 0 mg |
| Sodium | 16.4 mg |
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