Shahi Baingan / Eggplant

 

               Shahi Baingan is a take on the popular Shahi Paneer recipe. It is a very popular Mughlai style recipe that is made with paneer in a rich tomato-cashew gravy. This gives a royal touch to the dish. Hence the name 'Shahi'.  However, instead of paneer, I made use of eggplants and almonds in place of cashew to make this yummy recipe. It turned out just amazing. 

              This gravy is smooth, velvety and has the richness and creaminess coming from the milk, cream, tomato and almonds. It also has the flavors from all the dry spices added to it. So it is a perfect side dish for steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, poori or chapatti. So check out the step by step pictorial recipe to prepare this amazing party dish.

• 8-10 baby eggplants, washed, wiped & slit 
• 3 tbsp. oil
• 1 tbsp. ghee
• 1 onion, roughly chopped
• 1" ginger
• 3-4 garlic cloves
• 2 green chilies
• 2-3 tomatoes, roughly chopped
• 8-10 almonds, soaked for 15 minutes & peeled
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 cup milk
• 2-3 tbsp. fresh cream
• 1 tsp. roasted kasuri methi
• pinch of saffron

               Heat 1 tbsp. oil in a pan and sauté the onion, ginger, garlic and green chilies till light brown. 

 

               Then add the tomatoes and all the dry spices. Sauté till the oil separates. Keep aside to cool. 

              Then grind along with the soaked almonds into a smooth paste. Pass through a sieve and keep aside.

               Slit the eggplants and smear with a pinch each of salt, turmeric powder and red chili powder inside the slits. 

              Heat 1 tbsp. and stir fry the eggplants till tender. Keep aside. 

               Heat remaining oil and ghee. Stir fry the strained onion paste till the oil separates. 

               Switch off the flame. Now add the milk and the cream. Give it a mix. Then switch on the flame and cook the gravy on a low flame for 2-3 minutes.

               Add the fried eggplants. Cover and cook on a low to medium flame till the gravy thickens to a desired consistency. 

               Then add the roasted kasuri methi and saffron. Give it a stir and switch off the flame. 

               Serve along with steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, poori or chapatti for a nice comfort meal. 

               

Heat 1 tbsp. oil & sauté onion, ginger, garlic & green chilies till light brown. 

Add the tomatoes & all the dry spices. Sauté till oil separates. 

Keep aside to cool. Grind along with the almonds into a smooth paste. 

                     Pass through a sieve and keep aside.

  Slit the eggplants and smear with a pinch each of salt, turmeric powder & red chili powder inside the slits. 

           Heat 1 tbsp. & sauté the eggplants till tender. Keep aside. 

  

Heat remaining oil & ghee. Sauté the strained onion paste till oil separates. 

 Switch off the flame. Add the milk & cream. Give it a mix. Then switch on the flame & cook the gravy on a low flame for 2-3 minutes.

  Add the fried eggplants. Cover & cook on a low to medium flame till the gravy thickens to a desired consistency. 

  Then add the roasted kasuri methi & saffron. Give it a stir & switch off the flame. 

Serve with steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, poori or chapatti for a nice comfort meal.