Shahi Baingan Curry

Try shahi baingan curry and experience a unique taste with simplicity. #HappyCookingToYou

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  • Kaju (Cashew nuts) 13-14
  • Sabut dhania (Coriander seeds) 1 tsp
  • Laung (Cloves) 6-7
  • Zeera (Cumin seeds) 1 tsp
  • Oil 1 tbs
  • Pyaz (Onion) chopped 1 medium
  • Adrak (Ginger) 1 inch piece
  • Lehsan (Garlic) cloves 4
  • Tamatar (Tomato) chopped 1 large
  • Pani (Water) ½ Cup or as required
  • Baingan (Eggplant) ½ kg
  • Oil ¼ Cup
  • Dhania powder (Coriander powder) 1 tsp
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Namak (Salt) 1 tsp or to taste
  • Garam masala powder ½ tsp
  • Haldee powder (Turmeric powder) ½ tsp
  • Hari mirch (Green chilies) chopped 2-3
  • Pani (Water) ½ Cup or as required
  • Kali mirch (Black pepper) crushed 1 tsp
  • Hara dhania (Fresh coriander) chopped


In small frying pan,add cashew nuts,coriander seeds,cloves,cumin seeds and roast until fragrant & let it cool.

In spice mixer,add roasted spices and blend well to make a fine powder & set aside.

In frying pan,add oil,onion and mix well.

Add ginger,garlic and mix well.

Add tomatoes,mix well and cook until tomatoes are soft.

In blender jug,add cooked tomatoes+onion mixture and water,blend to make a smooth paste & set aside.

Cut eggplants into cubes and dip into water & set aside.

In pot,add oil,egg plants,coriander powder,red chili powder,salt,garam masala powder,turmeric powder and green chilies,mix well and cook for 5 minutes.

Now add prepared grinded tomato & onion paste,ground spices and mix well.

Add water and mix well.

Cover and cook on low flame for 15-20 minutes.

Add black pepper crushed and fresh coriander,cover and let it simmer for 2 minutes & serve.

Recipe By: Seema Hanif

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