Tender, shallow-fried baby eggplants simmered in a luxurious, creamy gravy made from ground almonds and aromatic spices. A rich Mughlai curry that pairs perfectly with naan or pulao.
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Creamy, perfectly spiced Badami Baingan with soft roti – an iron-boosting, homestyle meal you'll crave.
This mughlai dish is perfect for breakfast. With 586.94 calories and 14.57g of protein per serving, it's a high-fiber option for your meal plan.
31gfat
2 pods Green Cardamom Pods
2 pcs Cloves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (or to taste)
2 tbsp Fresh Cream
2 tbsp Coriander Leaves (chopped, for garnish)
1 tbsp Slivered Almonds (for garnish)
1 cup Water (for the gravy, plus more for grinding)
Instructions
1
Prepare Eggplants & Almonds (15 mins)
Soak the almonds in hot water for 15-20 minutes. Once soaked, peel the skins off.
While almonds are soaking, wash the baby eggplants. Make two deep slits in each one, crisscross from the bottom, keeping the stem intact.
Place the slit eggplants in a large bowl of water with 1 tablespoon of salt. Let them soak for 10-15 minutes to prevent browning and remove any bitterness.
2
Shallow-Fry Eggplants (10 mins)
Drain the eggplants and pat them completely dry with a kitchen towel. This is crucial to prevent oil from splattering.
Heat 4 tbsp of oil in a wide pan or kadai over medium heat. Carefully place the eggplants in the hot oil.
Shallow fry for 8-10 minutes, turning occasionally, until they are tender and evenly browned on all sides. Remove with a slotted spoon and set aside.
3
Create the Base Paste & Sauté Aromatics (10 mins)
In a grinder, combine the peeled almonds with 2-3 tbsp of water and blend to a very smooth paste. Set aside.
In the same pan used for frying (with the remaining oil, or add the other 2 tbsp), heat the oil over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for 30-40 seconds until fragrant.
Add the finely chopped onions and cook for 6-8 minutes, stirring frequently, until they turn soft and golden brown.
Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
4
Build the Gravy (10 mins)
Add the tomato puree along with turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for 5-7 minutes, stirring often, until the masala thickens and begins to release oil from the sides.
Stir in the prepared almond paste and cook for 2-3 minutes, stirring continuously to prevent it from sticking.
Reduce the heat to the absolute minimum. Add the well-whisked curd and stir vigorously and continuously for 1-2 minutes to incorporate it smoothly and prevent curdling.
5
Simmer and Finish (10 mins)
Pour in 1 cup of water and add the salt. Stir everything together and bring the gravy to a gentle simmer.
Carefully place the fried eggplants back into the gravy. Spoon some of the gravy over them.
Cover the pan and let it simmer on low heat for 8-10 minutes, allowing the eggplants to absorb the rich flavors of the gravy.
Uncover, stir in the garam masala and fresh cream. Cook for one final minute, then turn off the heat.
6
Garnish and Serve
Garnish with fresh chopped coriander leaves and slivered almonds.
Serve hot with naan, roti, or jeera rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
