Shahi Baingan Bharta Creamy Roasted Mashed Eggplant
Discover the indulgent charm of Shahi Baingan Bharta, a creamy roasted mashed eggplant dish that's a royal twist on a beloved Indian classic. Featuring flame-roasted eggplants blended with aromatic spices like garam masala and kasuri methi, this luxurious recipe is elevated with the velvety richness of heavy cream and a finishing touch of fresh cilantro. The smoky aroma of the charred eggplant pairs beautifully with the rich, tangy tomato-onion base, creating a deeply flavorful and satisfying dish. Perfectly complemented by naan, roti, or steamed rice, this dish is a showstopper at any meal. With bold flavors, silky textures, and an easy-to-follow preparation process, this Shahi Baingan Bharta is designed to elevate your dining experience to royal standards.
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Recipe Information
Ingredients
- 2 pieces Eggplant (large)
- 2 tablespoons Oil (preferably mustard oil, or vegetable oil)
- 1 tablespoon Butter
- 1 large piece Onion (finely chopped)
- 2 medium pieces Tomato (finely chopped)
- 4 cloves Garlic cloves (minced)
- 1 teaspoon Ginger (minced or grated)
- 2 pieces Green chilies (finely chopped)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Kasuri Methi (dried fenugreek leaves)
- 2 tablespoons Heavy cream
- 2 tablespoons Fresh cilantro leaves (chopped)
- to taste Salt
Instructions
Wash the eggplants thoroughly and pat them dry. Make small slits on the surface to prevent them from bursting while roasting.
Roast the eggplants over an open flame on medium heat or in a preheated oven at 400°F (200°C) until the skin is charred and the flesh becomes soft. This process should take about 15-20 minutes. Turn occasionally to ensure even roasting.
Once roasted, let the eggplants cool slightly. Peel off the charred skin and discard. Mash the soft flesh with a fork and set it aside.
In a large skillet, heat the mustard oil over medium heat. Add butter for extra richness and flavor.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Add garlic, ginger, and green chilies. Stir well and cook for 1-2 minutes until aromatic.
Add the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Mix well, and let the tomatoes cook down until they are soft and the oil starts to separate, about 5-7 minutes.
Stir in the mashed eggplant and mix thoroughly with the spices and tomato base. Reduce the heat to low and let it simmer for 5-7 minutes, stirring occasionally.
Add salt to taste and sprinkle garam masala and kasuri methi over the dish. Mix well.
Stir in the heavy cream for a luxurious texture and flavor. Cook for another 2 minutes on low heat.
Turn off the heat and garnish with chopped fresh cilantro leaves.
Serve hot with naan, roti, or steamed rice, and enjoy the royal flavors of Shahi Baingan Bharta.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 46.7 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3533 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.
