Worthy of entertaining your special guest, this eggplant curry is a delight for special occasions!
Shahi Baingan Korma is an eggplant curry dish worthy of entertaining your guests on special occasions. Sounds hard for a beginner to make? Nope, its not. 3 simple steps to a thick creamy korma gravy enveloping hearty soft eggplant in 25 mins, a perfect treat for vegetarians. Tired of the same old eggplant? This recipe is a new way to give eggplant the star treatment and delight your guests. Eggplant braised in a thick luscious korma gravy with the flavors of nuts, coconut and spices. This delectable Shahi Korma is worthy of serving to kings and queens!
Korma is a type of rich creamy and luscious gravy slowly simmered; made with nuts, cream and butter/ghee. There are many variations, however because of the rich ingredients, it’s a dish served at special occasions. Korma is a great base gravy for meats and hearty vegetables alike.
Many beginners think its hard to make and don’t attempt to make Korma. Its actually not hard at all. In 3 simple steps: roast, blend, and cook – your korma will be ready in under 25 mins!
Also, why wait for special occasions? In this recipe, there is no cream, or butter or ghee. You will get the same great Korma flavor with less calories. A healthier option which allows you to devour the korma taste you love, more often. Eggplant is a great vegetable that holds up perfectly in this thick gravy. If you love eggplant, this is a must!
Makes 3-4 servings
Time: 25 mins
Ingredients for the blender:
- 8 baby eggplants split in quarters, keep top on to hold it together. Or you can use large eggplant, quartered and cut in large 2 ” pieces (approximately 24 pieces). Keep in water till ready to use so it does not discolor once cut.
- 1/8 cup peanuts, no skin
- 1/2 tsp whole cumin seeds (jeera)
- Optional: 1/2 tsp fennel seeds (saunff)
- 1 tbsp sesame seeds (till)
- 1 1/2 tbsp dry coconut slices or desiccated coconut
- 1/4 tsp turmeric (haldi)
- 1/4 tsp red chili powder or flakes or whole green chili
- 1 tbsp Garam Masala
- 1/2 tsp salt
- 1/2 tbsp ginger garlic paste
- 1 tbsp lemon juice
- 1/4 cup fresh coriander leaves
- 1 cup tomato
- 1/2 cup fried onion (bilisto)
- 1/8 cup plain whole yogurt
- 1 cup water
Ingredients for curry:
- 1 tbsp oil (preferably mustard oil if available)
- 1/2 tsp whole cumin seeds (jeera)
- 1/2 tsp Mustard seeds (rai)
- 6-8 curry leaves
- 1 dried red or fresh green whole chili (optional)
- 1 Star Anise (optional)
- Garnish with 1/4 cup of chopped cilantro (optional)
Method:
- In a large pot or deep frying pan, on Medium high, dry roast the peanuts for about 3 mins till lightly brown. Remove the peels if any. Add to blender jar.
- In the same pan add Jeera, sesame seeds and coconut, dry roast for 3 mins till you smell the jeera and sesame is lightly brown. Add to blender jar.
- In that same blender jar, add all “ingredients for blender jar” listed above and blend into a smooth thick paste for the gravy. Set aside.
- In a large pot or deep frying pan, on Medium heat, add oil, jeera, rai, curry leaves, whole chili’s, star anise and let it sizzle for 3 mins.
- Add the blended mixture to the pan and stir.
- Add the eggplant and stir well. Be sure to spoon gravy on top of the eggplants.
- Cover and cook for 12-15 mins, stirring occasionally in between to ensure it is not sticking to the pan. The eggplant should be cooked and soft but not falling apart, it should still hold its shape. You can adjust the thickness of the gravy if you like: add water to thin out more, or cook a few mins uncovered to make it thicker.
- Optional: garnish with chopped cilantro
- Serve hot with naan, paratha, or roti and enjoy!
Tips:
- If you like, you can absolutely make it richer. Add 2 tbsp of butter or ghee and 1/4 cup of heavy cream at the very end.
- This is meant to be a thick gravy which is perfect for naan or paratha. You can make it thinner to serve with rice.
- Diced Potatoes would be a great addition to this dish.
- Use roasted (snack) peanuts to avoid step 1