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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.
Prepare Eggplants and Stuffing
Shallow-Fry the Stuffed Eggplants
Prepare the Gravy Base
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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.
This mughlai recipe takes 60 minutes to prepare and yields 4 servings. At 281.15 calories per serving with 6.42g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Creamy Gravy
Simmer and Finish
Substitute ghee with a neutral oil like sunflower or canola oil. Replace the curd with a plant-based yogurt (like cashew or coconut yogurt) and add it carefully to the gravy.
Replace the cashews with an equal amount of soaked melon seeds (magaz) or a combination of melon seeds and poppy seeds (khus khus) to achieve a similar creamy texture.
For an even more decadent gravy, add 1-2 tablespoons of crumbled khoya (milk solids) or 2 tablespoons of fresh cream along with the cashew paste.
Add 2-3 slit green chilies along with the ginger-garlic paste to infuse more heat into the gravy.
Eggplants contain nasunin, an antioxidant that protects brain cells. Tomatoes provide lycopene, and spices like turmeric offer anti-inflammatory benefits, helping combat oxidative stress in the body.
Eggplant is a great source of dietary fiber, which is essential for digestive health. Fiber helps in maintaining regular bowel movements, promotes satiety, and can aid in managing blood sugar levels.
The use of cashews provides monounsaturated fats, which are beneficial for heart health. These fats can help in reducing bad cholesterol levels and supporting overall cardiovascular function.
One serving of Baingan Musallam contains approximately 380-450 calories. The exact count can vary based on the amount of ghee/oil used and the size of the eggplants.
Baingan Musallam can be part of a balanced diet. Eggplants provide fiber and antioxidants. However, the dish is rich due to the use of ghee and cashews, making it higher in fats and calories. It's best enjoyed in moderation as part of a special meal.
Curdling usually happens if the yogurt is added to a very hot gravy or if it's not stirred continuously. To prevent this, always lower the heat to a minimum, use well-whisked room-temperature yogurt, and stir constantly for a minute or two after adding it until it's fully incorporated.
Yes, Baingan Musallam tastes even better the next day as the flavors have more time to meld. You can store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.
While traditionally made with baby eggplants, you can adapt the recipe for large eggplants. Slice the large eggplant into 1-inch thick rounds, apply the stuffing masala on both sides, shallow fry them, and then add them to the gravy to simmer.