Nut-Free Baigan ki Subji
Discover the irresistible flavors of Nut-Free Baigan ki Subji, a delightful Indian eggplant curry that's perfect for allergy-conscious cooking. This hearty recipe transforms tender eggplant cubes into a rich, aromatic dish, layered with spices like garam masala, turmeric, and coriander powder. Sautéed with onions, garlic, ginger, and ripe tomatoes, this nut-free version of the classic Baigan ki Subji delivers a satisfying, wholesome meal that pairs beautifully with fluffy rice, warm chapati, or your favorite bread. With a quick 15-minute prep time and just 30 minutes of cooking, this vibrant vegetarian dish is ideal for weeknight dinners or special gatherings. Garnished with fresh cilantro for a burst of freshness, it’s a must-try for anyone craving authentic, bold Indian flavors without the worry of nuts.
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Recipe Information
Ingredients
- 500 grams Eggplants (Baigan)
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 4 medium Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 medium Tomatoes, chopped
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
Instructions
Wash the eggplants thoroughly and cut them into medium-sized cubes.
In a large pan, heat the vegetable oil over medium heat.
Add the cumin seeds to the hot oil and sauté for a few seconds until they begin to splutter.
Add the chopped onion and sauté until they are soft and translucent.
Stir in the minced garlic and grated ginger. Cook for about 1-2 minutes until fragrant.
Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
Add turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine the spices with the tomato-onion mixture.
Add the eggplant cubes to the pan. Mix everything well so that the eggplant is coated with the spice mixture.
Cover the pan and let it cook on low heat for about 15-20 minutes or until the eggplants are fully cooked and tender, stirring occasionally to prevent sticking.
Once the eggplant is cooked, sprinkle garam masala on top and mix well.
Garnish with fresh cilantro before serving.
Serve hot with chapati, rice, or any bread of your choice.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 29.0 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2132 mg | 45% | |
*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.
