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Shahi Baingan (Eggplant in Spicy tomato-almond sauce)

Author: Pavani
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Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Course: Main Course
Cuisine: hyderabadi
Servings: 4 serving


  • 10 - 12 Eggplants - small Indian variety (make a '+' on the rear end and leave them whole) (or 3 medium Japanese - chopped into 2" pieces)
  • 1 Red onion - medium, chopped
  • 1 tsp Chili powder Red - (adjust as per taste)
  • 1 tsp Coriander Ground
  • ½ tsp Cumin Ground
  • ½ tsp Turmeric
  • 2 tbsp Almond butter - (if you don't have this, soak 2tbsp almonds in warm water and then grind it to a smooth paste)
  • to taste Salt
  • 2 tbsps Cilantro - finely chopped

For Masala paste:

  • 1 Red onion - small, chopped
  • 4 ~ 5 cloves Garlic
  • 2 Ginger "
  • 2 - 3 Plum Tomatoes - medium, chopped


  • Heat 2tsp oil in a saute pan and add all the ingredients for masala paste. Cook on medium flame until onions turn translucent and tomatoes are mushy. Cool for a little bit and then grind this to a smooth paste.
  • Heat 2tbsp oil in a pan, add onions and cook until lightly browned around the edges. Add eggplants and cook covered until they start to get tender, about 10-12 minutes.
  • Add chili powder, ground coriander, cumin, turmeric and cook for 1 minute.
  • Next add the ground masala, almond butter and salt. Add water if the gravy seems too thick. Cover and cook for another 5-7 minutes until eggplants are completely cooked.
  • Garnish with chopped cilantro and serve.


Lets check out what my fellow marathoners have cooked up today for BM# 31.
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