Paleo Baigan ki Subji
Indulge in the vibrant flavors of **Paleo Baigan ki Subji**, a wholesome and flavorful Indian eggplant curry that's perfect for those following a paleo lifestyle. This healthy twist on the classic "Baigan ki Subji" features tender cubes of eggplant simmered in a spiced tomato-onion base, enriched with aromatic cumin, mustard seeds, turmeric, and garam masala. The use of coconut oil adds a rich depth while keeping it dairy-free, and a sprinkle of fresh cilantro provides the perfect herby finish. Ready in just 40 minutes, this one-pan dish is not only quick and easy but also packed with nutrients and bold flavors. Serve it with paleo-friendly flatbreads or a side of cauliflower rice for a satisfying, low-carb meal that will delight your taste buds while keeping your health goals on track. Ideal for weeknight dinners or meal prep, this recipe is a must-try for anyone seeking a comforting yet nutrient-dense paleo diet staple!
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Recipe Information
Ingredients
- 500 grams small eggplants (brinjals)
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 medium onion, finely chopped
- 2 medium tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon sea salt
- 2 tablespoons fresh cilantro, chopped
- 100 ml water
Instructions
Wash the eggplants thoroughly and then cut them into small cubes, keeping the skin on.
Heat coconut oil in a large pan over medium heat. Once hot, add cumin seeds and mustard seeds. Allow them to splutter for about 30 seconds.
Add the finely chopped onion to the pan and sauté until they turn golden brown, about 5 minutes.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add the chopped tomatoes and cook until they soften, about 3-4 minutes.
Stir in the turmeric powder, coriander powder, red chili powder, and sea salt. Mix well and cook for another minute.
Add the cubed eggplants to the pan, stirring to coat with the spices. Pour the water over the mixture and mix well.
Cover the pan with a lid and let it cook on low heat for about 15 minutes, stirring occasionally, until the eggplants are tender.
Remove the lid, add garam masala, and cook for an additional 2-3 minutes, allowing any excess liquid to evaporate and the flavors to meld together.
Garnish with freshly chopped cilantro before serving.
Serve hot with paleo-friendly flatbreads or cauliflower rice.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2377 mg | 103% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 31.4 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2128 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.
