Dairy-Free Baigan ki Subji
Discover the rich and aromatic flavors of Dairy-Free Baigan ki Subji, a vegetarian Indian classic that’s as wholesome as it is satisfying. This vibrant eggplant curry is crafted without any dairy, making it perfect for vegan diets and those seeking allergy-friendly options. Tender cubes of eggplant are simmered in a fragrant medley of onions, tomatoes, garlic, and ginger, enhanced by warming spices like turmeric, coriander, and garam masala. A dash of fresh cilantro adds an herby finish, while olive oil keeps the dish light yet indulgently creamy. Ready in just 40 minutes, this easy-to-make recipe is perfect served with fluffy rice or soft roti for a comforting, plant-based meal. Whether you're new to Indian cuisine or a seasoned fan, this flavorful baigan ki subji will become a staple in your kitchen.
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Recipe Information
Ingredients
- 2 medium-sized Eggplants (Baigan)
- 1 large Onion
- 2 medium-sized Tomatoes
- 4 Garlic cloves
- 1 inch piece Ginger
- 2 Green chilies
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 0.25 cup Cilantro
- 0.5 cup Water
Instructions
Wash the eggplants and cut them into small cubes. Set aside.
Finely chop the onion, tomatoes, garlic, ginger, and green chilies.
Heat the olive oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onions to the pan and sauté until they turn translucent, about 5 minutes.
Stir in the garlic, ginger, and green chilies, and cook for another 2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they become soft and the oil starts to separate, about 5-7 minutes.
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 1 minute to blend the spices.
Add the cubed eggplants to the mixture and stir well to ensure they are coated with the spices.
Pour in the water and mix well. Cover the pan and let it simmer for about 15 minutes or until the eggplants are tender, stirring occasionally.
Sprinkle garam masala and garnish with freshly chopped cilantro before serving.
Serve hot with rice or roti for a delicious and wholesome meal.
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2005 mg | 87% | |
| Total Carbohydrate | 99.9 g | 36% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 52.6 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3522 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
