Badami Baingan
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.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Eggplants & Almonds (15 mins)
- b.Soak the almonds in hot water for 15-20 minutes. Once soaked, peel the skins off.
- c.While almonds are soaking, wash the baby eggplants. Make two deep slits in each one, crisscross from the bottom, keeping the stem intact.
- d.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
Step 2
- a.Shallow-Fry Eggplants (10 mins)
- b.Drain the eggplants and pat them completely dry with a kitchen towel. This is crucial to prevent oil from splattering.
- c.Heat 4 tbsp of oil in a wide pan or kadai over medium heat. Carefully place the eggplants in the hot oil.
- d.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
Step 3
- a.Create the Base Paste & Sauté Aromatics (10 mins)
- b.In a grinder, combine the peeled almonds with 2-3 tbsp of water and blend to a very smooth paste. Set aside.
- c.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.
- d.Add the finely chopped onions and cook for 6-8 minutes, stirring frequently, until they turn soft and golden brown.
- e.Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
- 4
Step 4
- a.Build the Gravy (10 mins)
- b.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.
- c.Stir in the prepared almond paste and cook for 2-3 minutes, stirring continuously to prevent it from sticking.
- d.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
Step 5
- a.Simmer and Finish (10 mins)
- b.Pour in 1 cup of water and add the salt. Stir everything together and bring the gravy to a gentle simmer.
- c.Carefully place the fried eggplants back into the gravy. Spoon some of the gravy over them.
- d.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.
- e.Uncover, stir in the garam masala and fresh cream. Cook for one final minute, then turn off the heat.
- 6
Step 6
- a.Garnish and Serve
- b.Garnish with fresh chopped coriander leaves and slivered almonds.
- c.Serve hot with naan, roti, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To save time, use store-bought blanched almonds, which don't require soaking or peeling.
- 2Ensure eggplants are completely dry before frying to prevent dangerous oil splattering.
- 3Always add whisked curd on the lowest possible heat while stirring continuously to guarantee a smooth, non-curdled gravy.
- 4For a richer, more authentic Mughlai flavor, use ghee instead of vegetable oil.
- 5Do not overcrowd the pan when frying the eggplants; fry them in two batches if necessary for even browning.
Adapt it for your goals.
Vegan
For a vegan version, replace the curd with a plant-based yogurt (like cashew or almond) and substitute the fresh cream with coconut cream or a smooth cashew paste.
Nut FreeNut-Free
If you have a nut allergy, substitute the almonds with an equal amount of melon seeds (magaz) or a paste of poppy seeds (khus khus) to achieve a similar creamy texture.
With PaneerWith Paneer
Add 150g of pan-fried paneer cubes along with the eggplants during the final simmer for a protein-rich and even more decadent curry.
Why this is on our healthy list.
Heart-Healthy Fats
Almonds are a great source of monounsaturated fats, which are known to support cardiovascular health by helping to lower bad cholesterol (LDL) levels.
Rich in Fiber
Eggplant is an excellent source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Antioxidant Properties
This dish contains ingredients like turmeric, garlic, and tomatoes, which are rich in antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
It's moderately healthy. Almonds provide healthy fats and eggplant is rich in fiber. However, the use of oil and cream makes it a rich dish, so it's best enjoyed in moderation as part of a balanced diet.