Vegan Baingan Makhani Recipe (Eggplant In Rich Coconut Gravy)

Name: Vegan Baingan Makhani Recipe (Eggplant In Rich Coconut Gravy)
Prep time: 40 min
Cuisine: Indian
Ingredients: 400 grams Brinjal (Baingan / Eggplant); long purple ones; cut into cubes; 4 Tomatoes; blanched; 5 cloves Garlic; finely chopped; 1 inch Ginger; grated; 2 Green Chillies; finely chopped; 2 teaspoon Coriander Powder (Dhania); 1 teaspoon Red Chilli powder; 2 teaspoon Garam masala powder; 1/2 teaspoon Cardamom Powder (Elaichi); 1 teaspoon Fennel Powder; 3 tablespoons Coconut cream; 2 teaspoons Kasuri Methi (Dried Fenugreek Leaves); crushed; 2 sprig Coriander (Dhania) Leaves; for garnish; 1 Onion; sliced for garnish; 1 Bay leaf (tej patta); 2 tablespoons Oil; Salt; to taste

By Admin

Prep Time Total in 40 M

Course Dinner

Cuisine Indian

Diet Vegan

The least favourable vegetable baingan or eggplants are made interesting by cooking it in a delicious and spicy curry. It is simple and makes for a perfect accompaniments with parathas. We have used coconut milk in this recipe, making it vegan friendly.The presence of antioxidants in eggplants keeps the arteries healthy and prevents heart attack. So, the next time you want to prepare eggplants in a different way, try this delicious recipe.

Ingredients

400 grams Brinjal (Baingan / Eggplant)
long purple ones
cut into cubes
4 Tomatoes
blanched
5 cloves Garlic
finely chopped
1 inch Ginger
grated
2 Green Chillies
finely chopped
2 teaspoon Coriander Powder (Dhania)
1 teaspoon Red Chilli powder
2 teaspoon Garam masala powder
1/2 teaspoon Cardamom Powder (Elaichi)
1 teaspoon Fennel Powder
3 tablespoons Coconut cream
2 teaspoons Kasuri Methi (Dried Fenugreek Leaves)
crushed
2 sprig Coriander (Dhania) Leaves
for garnish
1 Onion
sliced for garnish
1 Bay leaf (tej patta)
2 tablespoons Oil
Salt
to taste

Instructions

Step 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

Step 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

Step 3

Heat oil in a pan, add the drained eggplants and saute until they cook to 3/4th and turn golden

Step 4

Keep them aside

Step 5

In the same pan, add the bay leaf, chopped garlic and saute till golden

Step 6

Add the grated ginger, green chillies and tomato puree and saute for a minute

Step 7

Add the coriander, red chilli, garam masala powder and saute till the oil separates on the sides

Step 8

Add the cardamom, fennel powder and salt and simmer for a few more minutes

Step 9

Add a cup of water if it gets too thick and simmer for 10 minutes

Step 10

Now, add in the sauteed eggplants and simmer until they are cooked through

Step 11

Switch off the flame, add the kasuri methi, coconut cream and mix well

Step 12

Garnish with sliced onions, coriander leaves and serve hot

Step 13

Serve Vegan Baingan Makhani Recipe along with flaky Tawa parathas and Kachumber salad for the weeknight dinner