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baingan musallam recipe | Mughlai baingan masala | shahi baingan sabzi | Indian style spicy baingan musallam |

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Tarla Dalal

 06 December, 2024

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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.

 

Baingan Musallam, Mughlai Baingan Masala recipe - How to make Baingan Musallam, Mughlai Baingan Masala

Tags

Preparation Time

20 Mins

Cooking Time

35 Mins

Total Time

55 Mins

Makes

4 servings

Ingredients

Method
  1. 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.
  2. Heat the ghee in a deep non-stick kadhai and add the cumin seeds and sauté on a medium flame for few seconds.
  3. Add the onions and sauté on a medium flame for 5 minutes.
  4. 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.
  5. Add the tomatoes, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
  6. Add the tomato purée, sugar, fresh cream and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Add the deep-fried brinjal cubes, mix well and cook on a medium flame for 2 minutes, while stirirng occasionally.
  8. Serve hot garnished with coriander.

baingan musallam recipe | Mughlai baingan masala | shahi baingan sabzi Video by Tarla Dalal

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    1. If you like baingan musallam, also try other sabzi recipes like      
To make baingan musallam

 

    1. 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.
    2. 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.
       
    3. 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.
    4. Drain eggplant cubes on an absorbent paper to get rid of excess oil.
    5. Similarly deep-fry all the eggplant cubes and keep them aside.
    6. For tempering Mughlai baingan masala, heat the ghee in a deep non-stick kadhai. Ghee gives a rich flavour and fragrance to the sabzi.
    7. When the ghee melts, add the cumin seeds and sauté on a medium flame for a few seconds.
    8. Add the onions. Jains can make baingan musasalam without onion and garlic by skipping their addition.
    9. Mix well and sauté on a medium flame for 5 minutes or until the onions are soft and golden brown.
       
    10. Add the ginger-garlic paste.  You can make this ginger garlic paste time ahead and store in the refrigerator. 
    11. Add chilli powder as per the spice you can handle.
    12. Add coriander powder.
    13. Add turmeric powder.
    14. Add 1 cup of water.
    15. 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.
    16. Add the tomatoes.
    17. Mix well and cook on a medium flame for 5 minutes, while stirring occasionally or until the tomatoes are soft and mushy.
    18. Add the tomato purée.
    19. Add sugar to balance the tanginess from tomato and tomato puree. 
    20. Add fresh cream. It adds a creamy texture to the shahi baingan sabzi.
    21. Add salt.
    22. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
    23. Add the deep-fried brinjal cubes to make Indian style spicy baingan musallam.
    24. Mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
    25. 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.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
Energy308 cal
Protein2.6 g
Carbohydrates10.9 g
Fiber7.4 g
Fat28.3 g
Cholesterol0 mg
Sodium16.4 mg

Click here to view Calories for Baingan Musallam, Mughlai Baingan Masala

The Nutrient info is complete

Your Rating*

user
Asari

March 13, 2025, midnight

I generally not fond of brinjal.. but this recipe.. has made me like brinjal.. perfect spices added.. and the ghee giving an aromatic flavour to the recipe.. Simply enjoyed this with roti.. and steamed rice.. This is a must try recipe..

5 
user
heenarahtod heena

March 13, 2025, midnight

Nice baingan musasala my fovret baingan tarla ji aap ki nice cooking

5 
user
Hootokshi

March 13, 2025, midnight

5 
user
jaspreet kaur

March 13, 2025, midnight

This was awesome Today I made Mughlai baingun masala my husband said it''s fail hotel receipe he said to me thanku so much for making a delicious dish for Me. He really liked

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Jaspreet, we are glad you liked the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!

user
Foodie #653061

March 13, 2025, midnight

Apart from the above ingredients, I added diced capsicum to the masala and let it cook for some time before adding the Brinjals. It turned out to be very good. Thanks for this recipe.

5 
user
zergona

March 13, 2025, midnight

OK iwill try soon

5 
user
Tarla Dalal

March 13, 2025, midnight

DO try it and share your feedback. Happy Cooking!!!

user
zergona

March 13, 2025, midnight

5 
user
Tarla Dalal

March 13, 2025, midnight

Thank you!!!

user
Hridhhan Bhargavi

March 13, 2025, midnight

Thank u very much for lovely receipe with exact ingredient measurements. Tried today and turned out awesome as per my taste, i have avoided sugar as wanted more spicy plus added powdered milk (which is somewhat sweet) but still turned very well. Thanks again for such awesome receipe. :)

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi , Thank you for your kind words. Do try more and more recipes and let us know how they turned out. Happy Cooking !!

user
jayalaksmi

March 13, 2025, midnight

kids loved this a lot.simple yet tasty..

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Jayalaksmi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!

user
Foodie #686554

March 13, 2025, midnight

5 
user
niveditamarmy

March 13, 2025, midnight

5 
user
RiskySweetTreats

March 13, 2025, midnight

5 
user
Preetma2012

March 13, 2025, midnight

one of the best recipes in Mughlai book. Authentic recipe and even our guests loved it. made twice till now and still not bored from cooking and eating... :)

5 
user
Foodie #647631

March 13, 2025, midnight

This was so delicious. I used skinny auberjines, and next time, I will try the large one.

5 
user
Pari Choudhury

March 13, 2025, midnight

Can I use oil instead of ghee ?

5 
user
Tarla Dalal

March 13, 2025, midnight

Yes, you can.

user
Krupa sethuram

March 13, 2025, midnight

Liked it a lot. Prepared twice in a week and was enjoyed by all.

5 
user
Krupa sethuram

March 13, 2025, midnight

Liked it a lot. Prepared twice in a week and was enjoyed by all.

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.

user

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