Baingan Tofu Curry
Tender cubes of tofu and purple brinjals simmered in a spiced onion-tomato gravy. This vegan Indian curry brings together smoky pan-seared tofu and soft, buttery eggplant in a mildly spiced, homestyle masala that pairs beautifully with roti or steamed rice.
For 4 servings
- prep · ~10 min
Press and cube the tofu, soak the brinjal.
1.Press firm tofu between paper towels for 10 minutes, then cut into 1-inch cubes.2.Cut brinjal into 1-inch cubes and soak in salted water for 10 minutes to prevent browning.3.Drain brinjal well and pat dry. Puree the tomatoes in a blender until smooth.TIPSoaking brinjal in salted water keeps it from darkening and reduces bitterness. - fry · ~6 min
Pan-fry the tofu until golden.
1.Heat 1 tablespoon oil in a non-stick pan over medium heat.2.Place tofu cubes in a single layer and pan-fry for 2-3 minutes per side until golden and lightly crisp.3.Remove tofu from pan and set aside on a plate.TIPDon't crowd the pan — fry tofu in batches if needed for even browning. - temper · ~1 min
Make the tempering with cumin seeds.
1.In a pressure cooker or heavy pan, heat remaining 1 tablespoon oil over medium heat.2.Add cumin seeds and let them sizzle and crackle for 30 seconds until fragrant. - saute · ~8 min
Sauté onions, aromatics, and spices.
1.Add chopped onions and sauté until golden brown (6-7 minutes), stirring occasionally.2.Add grated ginger, minced garlic, and slit green chilies. Cook for 1 minute until raw smell fades.3.Add turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds until fragrant.TIPCook the onions patiently — deep golden colour builds the base flavour of the gravy. - saute · ~7 min
Add tomato puree and cook the masala.
1.Pour in the tomato puree and add salt.2.Cook for 5-7 minutes, stirring often, until the oil separates from the masala and the paste thickens.TIPThe oil separating from the masala is your sign that the tomatoes are cooked through. - pressure cook · ~7 min
Pressure cook the brinjal in the masala.
1.Add the drained brinjal cubes to the masala and stir well to coat.2.Pour ½ cup water and mix. Close the pressure cooker lid and cook on medium heat for 1 whistle.3.Let the pressure release naturally, then open the lid.TIPOne whistle is enough — brinjal cooks quickly. Overcooking makes it mushy. - simmer · ~4 min
Add tofu and garam masala, then simmer.
1.Gently fold in the pan-fried tofu cubes and sprinkle garam masala.2.Simmer on low heat for 3-4 minutes, letting the tofu absorb the gravy flavours.3.Check seasoning and adjust salt if needed.TIPHandle tofu gently when folding — it's delicate and can break apart. - garnish
Garnish with fresh coriander and serve hot.
Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve immediately with roti or steamed rice.
TIPA squeeze of lemon juice just before serving brightens the curry beautifully.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Press tofu for at least 10 minutes to remove excess water, ensuring a firm, non-soggy texture when pan-fried.
- 2Soak eggplant cubes in salted water for 10 minutes to prevent discoloration and draw out bitterness.
- 3Pan-fry tofu in a single layer; overcrowding the pan causes steaming instead of browning.
- 4Cook the onion until deep golden brown (6-7 minutes) to build a rich, sweet base for the curry.
- 5Cook the tomato puree until oil visibly separates from the masala — this indicates the raw flavor is gone.
- 6Pressure cook eggplant for just one whistle; overdoing it turns the cubes mushy.
- 7Fold tofu gently into the simmered gravy to keep the cubes intact and allow them to absorb flavors.
- 8A splash of lemon juice before serving brightens the overall taste and balances the spices.
Adapt it for your goals.
High-protein
Swap half the tofu with extra-firm tofu or add a cup of cooked chickpeas for an additional protein boost without changing the gravy base.
low oilLow-oil
Skip pan-frying the tofu and add it raw to the gravy after pressure-cooking the eggplant; use only 1 tablespoon oil for the tempering to reduce overall fat.
veganVegan
This recipe is already vegan — ensure your store-bought garam masala contains no hidden animal-derived ingredients.
spicierSpicier
Increase green chilies to 4 or add ½ teaspoon of Kashmiri red chili powder for a brighter, fierier heat without overpowering the dish.
Why this is on our healthy list.
Rich in Plant Protein
Firm tofu provides a substantial amount of plant-based protein, making this curry a satisfying main for vegetarians and vegans.
Source of Dietary Fiber
Eggplant and onions contribute fiber that supports healthy digestion and promotes a feeling of fullness.
Low in Saturated Fat
Using modest oil and pan-frying instead of deep-frying keeps the saturated fat content low while preserving flavor.
Antioxidant-Rich Spices
Turmeric, cumin, and coriander powder supply antioxidant compounds that may help combat oxidative stress.
Frequently asked questions
Eggplant cooks very quickly — one whistle is sufficient. Overcooking or natural pressure release for too long breaks down the cell walls, resulting in mush.
