Kashmiri Dahi Baingan

Kashmiri Dahi Baingan Recipe

21 Rating


About Kashmiri Dahi Baingan Recipe:

Pan roasted baingan ( brinjal/ eggplant) is simmered in dahi(curd/yogurt) and spices. The delicious dahi curry is made from spices and flavoured with cardamom.

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  • 30 mins
  • 11 Ingredients
Adjust Servings :

Ingredients for Kashmiri Dahi Baingan Recipe

  • As required Ingredients for roasted baingan
  • 2 tablespoon Mustard oil
  • 1 inch Baingan cut into s 500 gms
  • As required Ingredients for dahi gravy
  • 2 cup Dahi
  • 2 teaspoon Kashmiri red chilli powder
  • 2 teaspoon Dry ginger powder
  • 1/2 teaspoon Turmeric powder
  • 1/4 teaspoon Asafoetida
  • 1 teaspoon Fennel seeds coarsely pounded
  • 4 No.s GreenCardamom
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Kashmiri Dahi Baingan Recipe


Soak 500 gms brinjal cut in to 1 inch pieces in salt water to prevent discolouration and also to soften the baingan during cooking

step 2


In a preheated pan and 1 tbsp mustard oil and 500 gms soaked baingan pieces. Salt which helps it to roast evenly and release moisture. Stir well and then cover the pan and allow the baingan to steam cook on medium heat. Stir intermittently to ensure that the baingan roasts on both sides. After 4 to 5 minutes the baingan will be roasted and cooked. Turn off the heat.

step 3


In a mixing bowl add 2 cups of dahi, 2 tsp kashmiri red chilli powder, 2 tsp dry ginger powder,½ tsp turmeric and salt to taste. Whisk the dahi well till it is well mixed.

step 4


In a preheated pan add1 tbsp mustard oil,¼ tsp asafoetida, 1tsp coarsely pounded fennel seeds and 4 green cardamom. Stir and roast for a few seconds till aromas are released and cardamom puff up.

step 5


To this add the dahi mixture and a little later. Bring to a brisk boil for 1 minute keep whisking so that the dahi is a smooth mixture and does not curdle. Since no besan has been used, the dahi will curdle a little bit.

step 6


Next add the roasted baingan to the dahi and mix well. Simmer for 10 minutes. The gravy will thicken. Turn off the heat. Kashmiri dahi baingan is ready.