Malai baingan/eggplant in creamy tomato sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C).
• STEP 2.Cut the eggplant into thick slices and sprinkle with salt. Let it sit for 10 minutes to remove excess moisture.
• STEP 3.Rinse the eggplant slices and pat them dry with a paper towel.
• STEP 4.Place the eggplant slices on a baking sheet and drizzle with olive oil. Roast in the preheated oven for 20-25 minutes, or until tender and slightly browned.
• STEP 5.In a separate pan, heat oil over medium heat. Add cumin seeds and let them splutter.
• STEP 6.Add chopped onions and cook until golden brown.
• STEP 7.Add ginger-garlic paste and cook for another minute.
• STEP 8.Add tomato puree, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes, until the sauce thickens.
• STEP 9.Add fresh cream and mix well. Cook for another 2-3 minutes.
• STEP 10.Add the roasted eggplant slices to the sauce and gently mix to coat them evenly.
• STEP 11.Cover the pan and let it simmer for 5-7 minutes, allowing the flavors to meld together.
• STEP 12.Garnish with fresh cilantro leaves and serve hot with rice or naan bread.

Cooking Tips

• Make sure to choose firm and shiny eggplants for this recipe.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a vegan version, you can substitute the cream with coconut milk or cashew cream.
• If you prefer a smoother sauce, you can blend the tomato puree before adding it to the pan.

Storage and Serving

• Leftovers 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 the malai baingan hot with rice or naan bread for a complete meal.