A royal Mughlai dish featuring whole baby eggplants stuffed with a fragrant spice mix, pan-fried, and then simmered in a rich, creamy cashew and tomato gravy. A showstopper for any special meal.
Prep25 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 serving
259cal
6gprotein
25gcarbs
Ingredients
500 g Baby Eggplants (About 8-10 small eggplants)
4 tbsp Ghee (Can be substituted with a neutral oil)
2 tbsp Besan (For the stuffing)
1.5 tsp Coriander Powder (For the stuffing)
1 tsp Cumin Powder (For the stuffing)
0.5 tsp Turmeric Powder (For the stuffing)
1 tsp Red Chili Powder (For the stuffing, adjust to taste)
A soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
Aromatic, perfectly spiced baingan musallam with soft taftan. A gut-friendly, homestyle meal for true comfort.
This awadhi dish is perfect for dinner. With 678.36 calories and 14.89g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
(Divided use)
1.75 tsp Salt (Divided use, adjust to taste)
2 medium Onion (Finely pureed)
3 medium Tomato (Pureed)
1.5 tbsp Ginger Garlic Paste
15 whole Cashews (Soaked in warm water for 20 minutes)
0.25 cup Curd (Whisked until smooth)
1 tsp Kasuri Methi (Crushed between palms)
0.5 tsp Sugar (Optional, to balance flavors)
1.5 cup Water (Adjust for desired gravy consistency)
2 tbsp Fresh Coriander (Chopped, for garnish)
Instructions
1
Prepare Eggplants and Stuffing
Wash the baby eggplants and pat them completely dry. Make two perpendicular slits from the bottom, going about 3/4 of the way up, ensuring the stem and crown remain intact.
In a small bowl, combine besan, coriander powder, cumin powder, turmeric powder, red chili powder, amchur powder, 0.5 tsp of the garam masala, and 0.75 tsp of the salt.
Gently pry open the slits of each eggplant and carefully fill them with the prepared dry spice mixture. Set aside any leftover masala.
2
Shallow-Fry the Stuffed Eggplants
Heat 3 tbsp of ghee in a wide, heavy-bottomed pan or kadai over medium heat.
Carefully place the stuffed eggplants in the pan. Fry for 8-10 minutes, turning them gently every 2-3 minutes, until they are golden brown on all sides and about 80% cooked through.
Once fried, remove the eggplants from the pan with a slotted spoon and set them aside on a plate.
3
Prepare the Gravy Base
In the same pan, add the remaining 1 tbsp of ghee if needed. Add the onion puree and sauté for 6-8 minutes over medium heat until it turns light golden and the raw smell disappears.
Add the ginger-garlic paste and cook for another 2 minutes until fragrant.
Stir in the tomato puree and any leftover stuffing masala. Cook for 7-8 minutes, stirring occasionally, until the mixture thickens and you see ghee separating from the sides.
4
Build the Creamy Gravy
While the tomato mixture cooks, drain the soaked cashews and blend them with 2-3 tbsp of water to a very smooth, fine paste.
Add the cashew paste to the pan and cook for 2-3 minutes, stirring continuously to prevent it from sticking.
Reduce the heat to the lowest setting. Add the whisked curd, stirring vigorously and continuously for 1-2 minutes to prevent it from splitting. Cook until the ghee starts to surface again.
Pour in 1.5 cups of warm water, the remaining 1 tsp of salt, and the sugar. Stir well to combine and bring the gravy to a gentle simmer.
5
Simmer and Finish
Gently slide the fried eggplants into the simmering gravy. Ensure they are partially submerged.
Cover the pan with a lid and let it cook on low heat for 10-12 minutes, or until the eggplants are completely tender and have absorbed the gravy's flavors.
Turn off the heat. Sprinkle the crushed kasuri methi and the remaining 0.5 tsp of garam masala over the curry.
Garnish with freshly chopped coriander leaves. Let the dish rest for 10 minutes before serving to allow the flavors to meld.
4
Serving size: 1 serving
420cal
9gprotein
58gcarbs
17gfat
Ingredients
2 cup Maida (All-purpose flour)
1 tsp Active Dry Yeast
2 tbsp Sugar (Divided)
0.75 tsp Salt
0.75 cup Warm Milk (Around 110°F / 43°C)
3 tbsp Curd (Plain yogurt, at room temperature)
4 tbsp Ghee (Melted and divided)
0.5 tsp Green Cardamom Powder
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.