Why did my yogurt split in the gravy?

This usually happens if the pan is too hot or the yogurt is added too quickly. Lower the heat and stir in whisked yogurt little by little.

Can I make Baingan Musallam ahead of time?

Yes. It often tastes even better after a few hours because the eggplants absorb the masala. Reheat slowly on low heat with a small splash of water.

Can I use regular large eggplant instead of baby eggplants?

Yes, but cut it into thick wedges or halves. Baby eggplants are traditional here because they hold the gravy inside the slits and look more festive.

What should the final gravy consistency be?

It should be thick, smooth, and coat the eggplants well, not watery. If it looks thin, simmer uncovered for a few extra minutes.

What do I serve with this curry?

It pairs best with roti, naan, or a small portion of plain rice, which balances the rich onion-yogurt-nut gravy.

Home / Recipes / indian / Baingan Musallam

indianMediumvegetariangluten free

Baingan Musallam

RATING

4.6/5(135)

TASTE SCORE

9/10

Whole baby eggplants are slit, gently cooked, and finished in a rich onion, tomato, yogurt, and nut-spice gravy. This old-style Indian curry feels festive but is easy enough for a family meal.

PREP

20m

COOK

35m

SERVES

1 KATORI

221 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Prepare the eggplants and nut paste.
1.Wash the baby eggplants and keep the stems attached.
2.Cut a deep cross slit in each eggplant from the base to near the stem, keeping each one whole.
3.Soak the cashews and poppy seeds in a little warm water for 15 minutes.
4.Grind the soaked cashews and poppy seeds with a splash of water to a smooth paste.
TIPKeep the slits deep enough to absorb the gravy, but do not cut through the eggplants.
fry · ~10 min
Pan-fry the eggplants.
Heat 2 tbsp oil in a wide pan over medium heat. Add the eggplants and cook, turning gently, until lightly browned and about three-quarters tender, 8 to 10 minutes. Remove and keep aside.
TIPCook on medium heat so the eggplants soften without collapsing.
saute · ~8 min
Cook the whole spices and onions.
1.Heat the remaining 1 tbsp oil in the same pan.
2.Add cumin seeds, bay leaf, cloves, and green cardamom.
3.Let the spices sizzle until fragrant, about 30 seconds.
4.Add the sliced onions and cook until golden brown, 6 to 7 minutes.
saute · ~7 min
Build the masala base.
1.Add ginger-garlic paste and green chili.
2.Cook until the raw smell fades, about 1 minute.
3.Add tomatoes, coriander powder, cumin powder, turmeric powder, red chili powder, and salt.
4.Cook until the tomatoes soften and the masala turns thick and glossy, 5 to 6 minutes.
TIPStir often once the spice powders go in so the masala does not catch at the bottom.
mix · ~3 min
Add the yogurt and nut paste.
Lower the heat. Add the whisked yogurt a little at a time, stirring well after each addition. Mix in the cashew-poppy seed paste and cook for 2 minutes until smooth.
TIPLow heat keeps the yogurt from splitting.
simmer · ~12 min
Simmer the eggplants in the gravy.
Pour in the warm water and mix well. Return the fried eggplants to the pan, spoon some gravy into the slits, cover, and simmer on low heat for 10 to 12 minutes until the eggplants are fully tender and the gravy is thick.
garnish
Finish with garam masala and coriander leaves.
Sprinkle garam masala over the curry and garnish with chopped coriander leaves.
serve
Serve hot.
Serve Baingan Musallam hot with roti, naan, or a small portion of plain rice.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Choose baby eggplants of similar size so they finish cooking at the same time.
2
After slitting, keep the stems intact so the eggplants hold together while simmering.
3
Pan-fry the eggplants only to three-quarters tender; they should still feel slightly firm before going into the gravy.
4
Brown the onions well for depth, but stop before they turn too dark or the gravy can taste bitter.
5
Add the whisked yogurt on low heat and stir continuously to prevent curdling.
6
Spoon gravy into the eggplant slits during simmering so the masala seasons them inside, not just outside.
7
Let the curry rest 10 minutes before serving; the gravy thickens and the eggplants absorb more flavor.
8
This dish reheats well the next day; warm it gently with a splash of water so the nut-thickened gravy stays smooth.