Badshahi Baigan Recipe

Cooking Directions

• STEP 1.Preheat the oven and roast the eggplants until they are soft and charred.
• STEP 2.In a pan, heat oil and add cumin seeds, onions, and ginger-garlic paste. Cook until onions are golden brown.
• STEP 3.Add tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the spices are well combined.
• STEP 4.Add the roasted eggplants to the gravy and simmer for a few minutes.
• STEP 5.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure to roast the eggplants until they are completely soft and the skin is charred. This will enhance the smoky flavor of the dish.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of yogurt or cream to the gravy.

Storage and Serving

• Badshahi Baigan can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve hot with naan, roti, or rice for a complete meal.