Baingan Musallam Recipe (Mughlai Style Eggplant Simmered In Rich Tomato Curry)
A vegetarian Hyderabadi recipe with brinjal (baingan / eggplant) - cut into wedges, homemade tomato puree, turmeric powder (haldi). Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making the Baingan Musallam Recipe, first prep all the ingredients required
- 2
Make the tomato puree and keep aside
homemade tomato puree(1 cup) - 3
Make the ginger, onion, garlic paste and keep aside
onion - roughly chopped(1)cloves garlic(3)inch ginger(1) - 4
Heat a tablespoon of oil in a Kadai/Heavy Bottomed Pan
- 5
Add the eggplant wedges, sprinkle some salt and cook the baingan in the Pan until done
brinjal (baingan / eggplant) - cut into wedges(1)salt - to taste - 6
Cover the pan, so that the steam that gets created will help cook the baingan faster
- 7
Once the baingan is cooked, remove from the pan and keep aside
- 8
In the same Pan, add the onion garlic paste and saute on medium heat until the raw smell goes away
onion - roughly chopped(1)cloves garlic(3) - 9
Add all the spices, the tomato puree and cook the tomato puree along with the spices for a couple of minutes until it comes to a brisk boil
homemade tomato puree(1 cup) - 10
Stir in the raisins, the roasted baingan, the cream and simmer for about 5 minutes until the masalas get well incorporated into the baingan
brinjal (baingan / eggplant) - cut into wedges(1)garam masala powder(1/2 teaspoon)bay leaf (tej patta) - torn into half(1)fresh cream(1 tablespoon)raisins(1 tablespoon) - 11
Once done, check the salt and spices and adjust the taste accordingly
salt - to taste - 12
Stir in the chopped coriander leaves and serve
coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - a small bunch finely choppedonion - roughly chopped(1) - 13
Serve the Baingan Musallam Recipe along with Vegetable Yakhni Pulao Recipe and Burani Raita for a delicious dinner for parties
Rate this recipe
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Baingan Musallam Recipe (Mughlai Style Eggplant Simmered In Rich Tomato Curry)
A vegetarian Hyderabadi recipe with brinjal (baingan / eggplant) - cut into wedges, homemade tomato puree, turmeric powder (haldi). Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making the Baingan Musallam Recipe, first prep all the ingredients required
- 2
Make the tomato puree and keep aside
homemade tomato puree(1 cup) - 3
Make the ginger, onion, garlic paste and keep aside
onion - roughly chopped(1)cloves garlic(3)inch ginger(1) - 4
Heat a tablespoon of oil in a Kadai/Heavy Bottomed Pan
- 5
Add the eggplant wedges, sprinkle some salt and cook the baingan in the Pan until done
brinjal (baingan / eggplant) - cut into wedges(1)salt - to taste - 6
Cover the pan, so that the steam that gets created will help cook the baingan faster
- 7
Once the baingan is cooked, remove from the pan and keep aside
- 8
In the same Pan, add the onion garlic paste and saute on medium heat until the raw smell goes away
onion - roughly chopped(1)cloves garlic(3) - 9
Add all the spices, the tomato puree and cook the tomato puree along with the spices for a couple of minutes until it comes to a brisk boil
homemade tomato puree(1 cup) - 10
Stir in the raisins, the roasted baingan, the cream and simmer for about 5 minutes until the masalas get well incorporated into the baingan
brinjal (baingan / eggplant) - cut into wedges(1)garam masala powder(1/2 teaspoon)bay leaf (tej patta) - torn into half(1)fresh cream(1 tablespoon)raisins(1 tablespoon) - 11
Once done, check the salt and spices and adjust the taste accordingly
salt - to taste - 12
Stir in the chopped coriander leaves and serve
coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - a small bunch finely choppedonion - roughly chopped(1) - 13
Serve the Baingan Musallam Recipe along with Vegetable Yakhni Pulao Recipe and Burani Raita for a delicious dinner for parties
Rate this recipe
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