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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
Prepare Eggplants & Almonds (15 mins)
Shallow-Fry Eggplants (10 mins)
Create the Base Paste & Sauté Aromatics (10 mins)
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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.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 384.92 calories per serving with 6.87g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy (10 mins)
Simmer and Finish (10 mins)
Garnish and Serve
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.
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.
Add 150g of pan-fried paneer cubes along with the eggplants during the final simmer for a protein-rich and even more decadent curry.
Almonds are a great source of monounsaturated fats, which are known to support cardiovascular health by helping to lower bad cholesterol (LDL) levels.
Eggplant is an excellent source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
This dish contains ingredients like turmeric, garlic, and tomatoes, which are rich in antioxidants that help combat oxidative stress and inflammation in the body.
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.
One serving (approximately 310g) contains around 450-500 calories, primarily from the oil, almonds, and cream used in the gravy.
Yes, you can. Cut one large eggplant into 1.5-inch cubes. You will need to shallow fry the cubes until tender and browned, which might take slightly less time than whole baby eggplants.
The gravy likely split because the heat was too high or the curd wasn't whisked properly. To prevent this, always lower the heat to a minimum, ensure your curd is at room temperature and whisked until completely smooth, and stir continuously as you add it to the pan.
Store leftover Badami Baingan in an airtight container in the refrigerator for up to 3 days. The gravy will thicken upon cooling; add a splash of warm water or milk when reheating to restore its consistency.