If youare serving rotis for your dinner, you need an excellent side dish to serve along with, trust me my today's post is definitely that kind of side dish. Easy to make and delicious to relish along with phulkas or rotis. This creamy Malai baingan aka eggplants cooked in creamy tomato sauce goes for easy breezy preparation, no chopping is needed. Also this dish goes under no onion no garlic recipes. Sliced eggplants deepfried or shallow fried in oil are much needed to make this lipsmacking gravy. Actually i was searching for an interesting eggplant gravy few months back in google and i landed to Riya's Malai Baingan which i bookmarked immediately and tried it few days back for our evening dinner.
Trust me, this dish is simple to make and tastes very much delicious too. I have just fallen in love with the simplicity of this dish, which goes for easy ingredients. Tomato puree and cream are the basic ingredients for this gravy which is later spiced up with garam masala, red chilly powder,kasuri methi aka dried fenugreek leaves. No ginger garlic paste or onion is needed. If you make this Malai baingan am sure you will definitely make this fingerlicking goodness side dish quite often to serve along with your rotis.This Malai baingan goes to this week's blogging marathon as am running with Bookmarked recipes as theme.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57
1no Medium sized eggplants
2cups Tomato puree (blanched, deskinned and pureed)
1/2tsp Garam masala powder
1tsp Kashmiri red chilli powder
1cup Fresh cream
1tsp Cumin seeds
1tsp Kasuri Methi
Salt
Oil
Slice the eggplants as medium sized lengthy pieces and deep fry or shallow fry them in hot oil, once they gets fried, remove and keep aside.
Take enough oil in a kadai, let crack the cumin seeds.
Add immediately tomato puree, cook for few minutes in simmer, slowly add in the red chilly powder, garam masala powder and salt.
Once you see the oil comes out of the gravy, add the fried eggplant pieces, crushed kasuri methi, give a stir.
Add the cream and cook for few minutes.
Put off the stove and serve.
Trust me, this dish is simple to make and tastes very much delicious too. I have just fallen in love with the simplicity of this dish, which goes for easy ingredients. Tomato puree and cream are the basic ingredients for this gravy which is later spiced up with garam masala, red chilly powder,kasuri methi aka dried fenugreek leaves. No ginger garlic paste or onion is needed. If you make this Malai baingan am sure you will definitely make this fingerlicking goodness side dish quite often to serve along with your rotis.This Malai baingan goes to this week's blogging marathon as am running with Bookmarked recipes as theme.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57
1no Medium sized eggplants
2cups Tomato puree (blanched, deskinned and pureed)
1/2tsp Garam masala powder
1tsp Kashmiri red chilli powder
1cup Fresh cream
1tsp Cumin seeds
1tsp Kasuri Methi
Salt
Oil
Slice the eggplants as medium sized lengthy pieces and deep fry or shallow fry them in hot oil, once they gets fried, remove and keep aside.
Take enough oil in a kadai, let crack the cumin seeds.
Add immediately tomato puree, cook for few minutes in simmer, slowly add in the red chilly powder, garam masala powder and salt.
Once you see the oil comes out of the gravy, add the fried eggplant pieces, crushed kasuri methi, give a stir.
Add the cream and cook for few minutes.
Put off the stove and serve.
9 comments:
Yum yum. You have solved my quandary of what to make for lunch today. This looks awesome
Looks rich and creamy.
That definitely is an interesting eggplant dish and looks creamy and rich.
What a yummy looking eggplant curry Priya. Your tempting me to try this dish right away :-)
wow soo creamy and delicious.
How rich and creamy! Would love that with some hot roti's :)
Very interesting and I am sure eggplant lovers will love it.
gravy looks delicious although I cant comment on the choice of veggie ;)
Malai baingan looks mouthwatering.
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