Baingan Masala, or eggplant masala, is an Indian dish made with tender eggplant cooked in a North Indian style onion and garlic gravy.
This baingan masala recipe is an easy recipe that combines a handful of ingredients with a blend of spices for a dish that’s as comforting as it is flavourful.
I grind my own fresh spice masala for this recipe to give an extra oomph of spice.
Other eggplant dishes:
- Baingan Bharta : Roasted eggplant mashed and cooked with spices for a smoky, hearty dish.
- Brinjal Bhaji : A tangy and spicy eggplant curry popular in British Indian restaurants.
- Aloo Baingan : Potatoes and aubergines cooked in a spicy sauce North Indian style.
Ingredients and Notes
Be sure to check out the full recipe in the recipe card below.
- Small eggplants (round black or purple aubergine) : Smaller eggplants are perfect for this dish as they cook evenly and absorb curry spices beautifully.
- Onions (finely chopped) : Adds a base of sweetness and richness.
- Ginger and Garlic puree : These basic ingredients provide depth and an authentic Indian food flavor.
- Oil : Use vegetable oil or olive oil for sautéing; both work well.
- Green chilies : Adjust according to your spice tolerance for medium heat.
- Red chili powder : Adds bold heat. For milder heat, substitute with cayenne pepper or kashmiri chilli powder.
- Turmeric powder (plus a pinch more) : Adds earthy flavor and a golden hue.
- Salt : Essential for balancing flavors.
Spice Powder
- Cloves, peppercorns, green cardamoms : These add a complex flavor to the dish.
- Cumin seeds and coriander seeds : These bring aromatic, nutty notes to the curry.
You may use garam masala or curry powder instead.
Garnish
- Coriander leaves : Fresh cilantro is the best way to brighten the dish before serving.
- Red onion – thin slices of red onions (optional)
Tips
- Cooking Method : Use a large skillet for even heat distribution, keeping the eggplants in a single layer to ensure tender eggplant pieces.
- Heat Levels : Begin on medium-high heat to sauté spices, then reduce to medium heat for slow cooking.
- Optional Ingredients : Adding full-fat coconut milk creates a creamy variation. You may add fresh tomatoes, canned tomatoes or tomato paste for a tangier sauce.
Serving Suggestions
Baingan masala pairs wonderfully with a variety of side dishes.
- Rice : Serve with white rice, basmati rice , or cauliflower rice for a low-carb option.
- Breads : Chapati , naan or parathas make excellent accompaniments to scoop up the rich sauce.
- Sides : Pair with kachumber and raita .
Add a squeeze of lemon juice before serving to balance the curry’s rich flavor.
Storage
- Leftovers : Store the cooled curry in an airtight container in the refrigerator for up to 3 days.
- Freezing : I do not recommend freezing this recipe as the aubergines will loose texture upon thawing.
- Meal Prep : Prepare batches of onion tomato masala and store, if adding tomatoes too.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Baingan Masala
Equipment
- 1 pan
- 1 Big bowl
- 1 Sharp knife
Ingredients
- 6 baby eggplants round small aubergine
- 2 medium onion finely chopped
- 1 tablespoon ginger puree
- 1 tablespoon garlic puree
- 4 tablespoon oil
- 2 green chillies slit
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon salt
Whole Spices
- 2 clove
- 4 peppercorn
- 3 green cardamom
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
Garnish
- 2 tablespoon coriander leaves
Instructions
- Dry roast whole spices and allow to cool. 2 clove, 4 peppercorn, 3 green cardamom, 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander seeds
- Coarsely grind in a grinder or pestle and mortar, and set aside.
- Fill a big bowl with cold water, add a pinch of turmeric and mix well.
- Slit all the aubergines and submerge in turmeric water. This process will stop the aubergine from going dark. 6 baby eggplants
- In a big pan heat oil and add onion and sauté until light pink. 4 tablespoon oil, 2 medium onion
- Add ginger-garlic paste and sauté for a few minutes. 1 tablespoon ginger puree, 1 tablespoon garlic puree
- Now add red chilli powder, turmeric powder salt and mix well. 1 tablespoon red chilli powder, 1 teaspoon turmeric powder, 1 tablespoon salt
- Once you see oil separating the masala add slit aubergines and green chillies. 6 baby eggplants, 2 green chillies
- Mix well and add 3/4 cup of water.
- Cover the pan with a lid and cook until the curry is done.
- Once done, sprinkle ground spices and mix well. Turn off the heat.
- Serve on a serving plate and garnish it with the freshly chopped coriander. 2 tablespoon coriander leaves
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in October 2017.
Baingan Masala
Equipment
- 1 pan
- 1 Big bowl
- 1 Sharp knife
Ingredients
- 6 baby eggplants round small aubergine
- 2 medium onion finely chopped
- 1 tablespoon ginger puree
- 1 tablespoon garlic puree
- 4 tablespoon oil
- 2 green chillies slit
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon salt
Whole Spices
- 2 clove
- 4 peppercorn
- 3 green cardamom
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
Garnish
- 2 tablespoon coriander leaves
Instructions
- Dry roast whole spices and allow to cool. 2 clove, 4 peppercorn, 3 green cardamom, 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander seeds
- Coarsely grind in a grinder or pestle and mortar, and set aside.
- Fill a big bowl with cold water, add a pinch of turmeric and mix well.
- Slit all the aubergines and submerge in turmeric water. This process will stop the aubergine from going dark. 6 baby eggplants
- In a big pan heat oil and add onion and sauté until light pink. 4 tablespoon oil, 2 medium onion
- Add ginger-garlic paste and sauté for a few minutes. 1 tablespoon ginger puree, 1 tablespoon garlic puree
- Now add red chilli powder, turmeric powder salt and mix well. 1 tablespoon red chilli powder, 1 teaspoon turmeric powder, 1 tablespoon salt
- Once you see oil separating the masala add slit aubergines and green chillies. 6 baby eggplants, 2 green chillies
- Mix well and add 3/4 cup of water.
- Cover the pan with a lid and cook until the curry is done.
- Once done, sprinkle ground spices and mix well. Turn off the heat.
- Serve on a serving plate and garnish it with the freshly chopped coriander. 2 tablespoon coriander leaves
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Cabbage Paratha is a delicious and nutritious Indian flatbread made with finely shredded cabbage and a blend of basic spices.
Cabbage paratha, or patta gobi paratha, are ideal for breakfast but can be served any time of the day.
These cabbage parathas can be made 2 ways. Rolled dough stuffed with cooked spiced cabbage stuffing, or by just mixing raw cabbage in the flour directly.
My version is cabbage paratha without stuffing recipe. Rather than preparing the filling separately, I incorporate flour, vegetables, and spices directly into the dough.
Perfect when enjoyed with a dollop of plain yogurt or hot cup of tea , cabbage paratha promise to be a wholesome meal.
A whole big cabbage goes a long way in our kitchen! First, we cook a hearty cabbage curry , rich with spices and warmth.
Then, some gets shredded for a quick and crunchy Gujarati sambharo or in cabbage parathas. Nothing goes to waste, just good food all around!
Ingredients for Patta Gobhi Ka Paratha
- Cabbage – we will need green cabbage or white cabbage for this recipe.
- Carrots (optional)
- Onion
- Whole wheat flour (any chapatti atta)
- Gram flour or Soya flour (optional)
- Salt
- Green chilies and ginger
- Carom seeds (ajwain)
- Spice powders – turmeric powder, red chili powder –
- oil
- Coriander leaves
Optional
- Cumin powder, coriander powder, garam masala powder
- Cumin seeds
- Sesame seeds
Hayley’s Tips & Tricks
- If you wish, stir fry cabbage in a one teaspoon oil to get rid of the raw smell of the cabbage.
- Do not leave the dough for long, as raw cabbage and onion may release moisture in the dough and it will be difficult to roll the parathas.
Serving suggestions
We love hot cabbage parathas with cooling raita , tangy pickle, or a side of fresh chutney .
Storage
Store leftover paratha in an airtight container. Reheat on a tawa or for a few seconds in the microwave.
The paratha can also be stored frozen uncooked and then cooked directly from frozen on a hot griddle.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Cabbage Paratha
Equipment
- 1 box grater or Food processor
- 1 Rolling Pin
- 1 Griddle Tawa – flat pan
- 1 Spatula
Ingredients
- ½ cup cabbage shredded
- ½ cup carrots shredded
- ¼ cup onion finely chopped
- 2 cup whole wheat flour chapatti atta plus some for rolling
- ¼ cup gram flour soya flour
- 1 tablespoon green chillies and ginger paste or minced
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder optional
- ½ teaspoon carom seeds ajwain
- ½ teaspoon cumin seeds optional
- 1 tablespoon sesame seeds optional
- 3 tablespoon oil plus extra for cooking.
- 1 tablespoon salt
- 3 tablespoon coriander finely chopped
Instructions
Prepare the dough
- In a large bowl or wide plate add cabbage, carrots, onion, spices, salt and 3 tablespoon oil.
- Mix everything then add gram flour and whole wheat flour.
- just add sufficient water little by little to the flour and knead into medium stiff dough.
- Cover the dough usinf clean kitchen napkin and leave it for not more than 5 minutes.
Rolling tha paratha
- After resting, knead the dough again for a minute.
- Divide the dough into equal-sized portions and roll them into small balls.
- Lightly dust a rolling board with dry flour.Take one dough ball and roll it into a round (about 6-7 inches in diameter).
- Roll gently, as the cabbage is mixed into the dough and can tear easily.
Cooking the paratha
- Heat the tawa (Griddle) on medium heat.
- Place the rolled-out paratha on the hot tawa.
- Cook for 30-40 seconds until small bubbles appear on the surface.
- Flip the paratha and spread some ghee or oil on top. Press gently with a spatula.
- Flip again, apply ghee on the other side, and cook until golden brown spots appear.
- Flip once or twice more until both sides are evenly cooked and slightly crispy.
Video
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2011.
