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Baingan Masala (Aubergine Curry)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Meena, www.hookedonheat.com


  • 2 tablespoon light cooking oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon finely minced ginger
  • 1 tablespoon finely minced garlic
  • 1 medium-sized onion finely chopped
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 tablespoon coriander powder
  • 1 teaspoon amchoor powder
  • ½ teaspoon garam masala powder
  • salt to taste
  • 2 tablespoon tomato paste
  • 2 medium-sized tomatoes finely chopped
  • 8-10 small round eggplants slit lengthwise, halfway through the middle
  • water as required
  • finely chopped fresh cilantro for garnish


  • Heat oil in a deep non-stick pan and in cumin seeds. Once it starts to sizzle, add in ginger, garlic and onions. Fry till the onions for a few minutes until they become tender and start to lightly brown along the edges.
  • Stir in the spices, salt and tomato paste to mix well.
  • Add in tomatoes and stir-fry for 4-5 minutes till they begin to soften and break down.
  • Add in the eggplants and carefully give it all a good mix to coat well with the spices. Cover and cook for another 4-5 minutes until the eggplants are completely cooked through. If the eggplants and spices start to stick to the pan, then add in a splash of water and give a quick mix to prevent it from burning.
  • Garnish with fresh cilantro and serve warm.