Vegan Baingan Makhani Recipe (Eggplant In Rich Coconut Gravy)
A vegan Indian recipe with brinjal (baingan / eggplant) - long purple ones, tomatoes - blanched, cloves garlic - finely chopped. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
13 steps- 1
To begin making Baingan Makhani Recipe (Vegan), wash and cut the eggplants into cubes and keep it immersed in water until you cook, to avoid oxidation
- 2
Blanch the tomatoes in enough water for 10 minutes and then remove the skin, make a smooth puree using a mixer grinder and keep aside
tomatoes - blanched(4) - 3
Heat oil in a pan, add the drained eggplants and saute until they cook to 3/4th and turn golden
- 4
Keep them aside
- 5
In the same pan, add the bay leaf, chopped garlic and saute till golden
cloves garlic - finely chopped(5)green chillies - finely chopped(2)bay leaf (tej patta)(1) - 6
Add the grated ginger, green chillies and tomato puree and saute for a minute
inch ginger - grated(1)green chillies - finely chopped(2)red chilli powder(1 teaspoon) - 7
Add the coriander, red chilli, garam masala powder and saute till the oil separates on the sides
coriander powder (dhania)(2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(2 teaspoon)cardamom powder (elaichi)(1/2 teaspoon)fennel powder(1 teaspoon)sprig coriander (dhania) leaves - for garnish(2) - 8
Add the cardamom, fennel powder and salt and simmer for a few more minutes
coriander powder (dhania)(2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(2 teaspoon)cardamom powder (elaichi)(1/2 teaspoon)fennel powder(1 teaspoon)salt - to taste - 9
Add a cup of water if it gets too thick and simmer for 10 minutes
- 10
Now, add in the sauteed eggplants and simmer until they are cooked through
- 11
Switch off the flame, add the kasuri methi, coconut cream and mix well
tablespoons coconut cream(3)teaspoons kasuri methi (dried fenugreek leaves) - crushed(2) - 12
Garnish with sliced onions, coriander leaves and serve hot
coriander powder (dhania)(2 teaspoon)sprig coriander (dhania) leaves - for garnish(2)onion - sliced for garnish(1) - 13
Serve Vegan Baingan Makhani Recipe along with flaky Tawa parathas and Kachumber salad for the weeknight dinner
brinjal (baingan / eggplant) - long purple ones(400 grams)
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Vegan Baingan Makhani Recipe (Eggplant In Rich Coconut Gravy)
A vegan Indian recipe with brinjal (baingan / eggplant) - long purple ones, tomatoes - blanched, cloves garlic - finely chopped. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
13 steps- 1
To begin making Baingan Makhani Recipe (Vegan), wash and cut the eggplants into cubes and keep it immersed in water until you cook, to avoid oxidation
- 2
Blanch the tomatoes in enough water for 10 minutes and then remove the skin, make a smooth puree using a mixer grinder and keep aside
tomatoes - blanched(4) - 3
Heat oil in a pan, add the drained eggplants and saute until they cook to 3/4th and turn golden
- 4
Keep them aside
- 5
In the same pan, add the bay leaf, chopped garlic and saute till golden
cloves garlic - finely chopped(5)green chillies - finely chopped(2)bay leaf (tej patta)(1) - 6
Add the grated ginger, green chillies and tomato puree and saute for a minute
inch ginger - grated(1)green chillies - finely chopped(2)red chilli powder(1 teaspoon) - 7
Add the coriander, red chilli, garam masala powder and saute till the oil separates on the sides
coriander powder (dhania)(2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(2 teaspoon)cardamom powder (elaichi)(1/2 teaspoon)fennel powder(1 teaspoon)sprig coriander (dhania) leaves - for garnish(2) - 8
Add the cardamom, fennel powder and salt and simmer for a few more minutes
coriander powder (dhania)(2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(2 teaspoon)cardamom powder (elaichi)(1/2 teaspoon)fennel powder(1 teaspoon)salt - to taste - 9
Add a cup of water if it gets too thick and simmer for 10 minutes
- 10
Now, add in the sauteed eggplants and simmer until they are cooked through
- 11
Switch off the flame, add the kasuri methi, coconut cream and mix well
tablespoons coconut cream(3)teaspoons kasuri methi (dried fenugreek leaves) - crushed(2) - 12
Garnish with sliced onions, coriander leaves and serve hot
coriander powder (dhania)(2 teaspoon)sprig coriander (dhania) leaves - for garnish(2)onion - sliced for garnish(1) - 13
Serve Vegan Baingan Makhani Recipe along with flaky Tawa parathas and Kachumber salad for the weeknight dinner
brinjal (baingan / eggplant) - long purple ones(400 grams)
Rate this recipe
