Shahi baingan

Name: Shahi baingan
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 600-700 gm large brinjal; as needed Oil for deep frying / shallow frying; 2 tsp oil; 2 tsp butter; 1/2 tsp cumin seeds; 2 onion finely chopped; 2 tomato (to make puree); 1 tsp ginger garlic paste; 2 green chilli chopped; 1/4 cup fresh cream; 8-10 cashew nuts; 2 tsp grated coconut; 1 tsp poppy seeds; 1/4 cup curd; 1/4 tsp turmeric powder; 1/2 tsp chilli powder; 1/2 tsp garam masala; to taste Salt; 1 cup water; 2 tsp chopped coriander leaves

Bobly Rath @cook_241086

#ind5
#goldenapron3
Shahi baigan is a delicious gravy with a rich taste and has a creamy texture. It goes well with roti , paratha ,puri etc.

Bobly Rath @cook_241086

#ind5
#goldenapron3
Shahi baigan is a delicious gravy with a rich taste and has a creamy texture. It goes well with roti , paratha ,puri etc.

Saved

Ingredients

30 minutes

6 servings

600-700 gmlarge brinjal
as neededOil for deep frying / shallow frying
2 tspoil
2 tspbutter
1/2 tspcumin seeds
2onion finely chopped
2tomato (to make puree)
1 tspginger garlic paste
2green chilli chopped
1/4 cupfresh cream
8-10cashew nuts
2 tspgrated coconut
1 tsppoppy seeds
1/4 cupcurd
1/4 tspturmeric powder
1/2 tspchilli powder
1/2 tspgaram masala
to tasteSalt
1 cupwater
2 tspchopped coriander leaves

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Steps

30 minutes

1

Cut the brinjal in round shape and keep them in the water otherwise they become black in colour.
2

Then heat a Kadai with oil and then deep fry them till they become golden brown in colour and keep them aside.
3

Make a paste of cashew nuts, coconut, poppy seeds and curd together and also keep them aside.
4

Heat a pan with oil and butter and then add the cumin seeds in it. When they crackle then add the chopped onion along with the chopped chilli in it.
5

When the onion become transluscent then add the ginger garlic paste in it. Cook it till the raw smell has gone.
6

Then add the tomato puree along with turmeric powder, chilli powder, garam masala powder and salt in it.
7

Cook it till the masala release oil.
8

Then add the cashew paste, water and half of the cream in it.
9

Mix it well and cook it for 2-3 minutes and then add the fried brinjal in it.
10

Mix it well and switch off the flame. Now your shahi baingan is ready. Add the remaining half of the fresh cream in it.
11

Serve hot by garnishing with some chopped coriander leaves and fresh cream with roti, paratha or puri.

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Cooksnaps

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Bobly Rath @cook_241086

on January 21, 2020 13:24

https://www.youtube.com/channel/UCwaxWBjVDAzDBiLOIHy2U2gln every dish I always like to give some traditional touch. In my every dish there must be an authentic odia touch.