Baingan Musallam
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.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Eggplants and Stuffing
- b.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.
- c.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.
- d.Gently pry open the slits of each eggplant and carefully fill them with the prepared dry spice mixture. Set aside any leftover masala.
- 2
Step 2
- a.Shallow-Fry the Stuffed Eggplants
- b.Heat 3 tbsp of ghee in a wide, heavy-bottomed pan or kadai over medium heat.
- c.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.
- d.Once fried, remove the eggplants from the pan with a slotted spoon and set them aside on a plate.
- 3
Step 3
- a.Prepare the Gravy Base
- b.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.
- c.Add the ginger-garlic paste and cook for another 2 minutes until fragrant.
- d.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
Step 4
- a.Build the Creamy Gravy
- b.While the tomato mixture cooks, drain the soaked cashews and blend them with 2-3 tbsp of water to a very smooth, fine paste.
- c.Add the cashew paste to the pan and cook for 2-3 minutes, stirring continuously to prevent it from sticking.
- d.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.
- e.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
Step 5
- a.Simmer and Finish
- b.Gently slide the fried eggplants into the simmering gravy. Ensure they are partially submerged.
- c.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.
- d.Turn off the heat. Sprinkle the crushed kasuri methi and the remaining 0.5 tsp of garam masala over the curry.
- e.Garnish with freshly chopped coriander leaves. Let the dish rest for 10 minutes before serving to allow the flavors to meld.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, dry roast the besan on low heat for 2-3 minutes until aromatic before mixing it with other spices for the stuffing.
- 2Always use well-whisked, room temperature curd and add it on low heat while stirring continuously to prevent the gravy from curdling.
- 3Soaking cashews in warm water helps in making a smoother, creamier paste, which is key to the texture of the gravy.
- 4Be gentle while handling the stuffed eggplants during frying and simmering to ensure they don't break apart.
- 5Choose small, firm baby eggplants with glossy skin and no blemishes for the best results.
Adapt it for your goals.
Vegan
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.
Nut FreeNut-Free
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.
Richer GravyRicher Gravy
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.
Spicier VersionSpicier Version
Add 2-3 slit green chilies along with the ginger-garlic paste to infuse more heat into the gravy.
Why this is on our healthy list.
Rich in Antioxidants
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.
Good Source of Dietary Fiber
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.
Contains Healthy Fats
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.
Frequently asked questions
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.