Name: Indian Eggplant Masala Curry Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 pound eggplant (or 2 medium sized); 3 tomatoes (chopped); 1 onion (diced); 2 tsp curry powder (or use kitchen king masala); 1 tsp Kashmir red chili powder; 1/3 tsp turmeric powder; 1/4 tsp garam masala powder; 2 garlic cloves (chopped); 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 6 tbsp olive oil (divided); salt to taste

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Eggplant Masala, also known as Baingan Masala or Brinjal Curry, is a delicious vegetarian dish from Indian cuisine.

This flavorful and aromatic dish is prepared by simmering tender eggplants over medium heat in a rich sauce base made with chopped tomatoes, fragrant spices, and fresh herbs.

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Eggplant Masala is a perfect dish for those trying to incorporate more vegetables into their diet or for vegetarians looking for a delicious and satisfying meal.

I love simple Indian eggplant recipes such as this one, as well as brinjal sambar, Instant Pot Eggplant curry, aloo baingan, and bagara baingan recipes.

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Why I love this
Ingredients
Instructions
Serving Suggestions
Variations
Top Tips
Storage
Related recipes
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Why I love this

Easy and one-pot curry recipe.
A great way to use up any excess eggplants you may have in your kitchen.
Perfect for meal prep and can be enjoyed as leftovers for a few days.
It is packed with flavor and spice, making it a tasty addition to any meal.
Vegan and gluten-free side dish.

Ingredients

Eggplant: Use large eggplants for this recipe. Make sure to slice them into uniform pieces so they cook evenly.
Red Onion and Garlic: Adds depth of flavor to the dish.
Tomatoes: Chopped tomatoes create a thick and rich base for the sauce.
Spices: A blend of spices such as garam masala, cumin, coriander powder, turmeric powder, and red chili powder gives this dish its distinct Indian flavor.
Herbs: Fresh cilantro and mint leaves are added at the end for freshness.

Instructions

A pan has sauteed eggplants on the stove top.

Place a large pan over medium-high heat and add two tablespoons of oil. Once the oil is hot, add chopped eggplants and saute for 5-7 minutes or until golden brown.

A heated pan has oil and cumin and mustard seeds.

Remove the eggplants from the pan and set aside. In the same pan, add more oil.

Add cumin seeds and mustard seeds and let them sizzle.

Add chopped garlic and onions and cook until they turn golden brown.

A pan has eggplant masala over the heat.

Add the chopped tomatoes or tomato puree and the spice mix.

Let it cook for 5 minutes or until the tomatoes are soft and mushy.

A pan is with roasted eggplant and masalas.

Let it cook for 5 minutes or until the tomatoes are soft and mushy.

Add some water and bring the mixture to a gentle boil. Reduce the heat and simmer for 2 minutes or until the sauce thickens.

Garnish with freshly chopped coriander leaves before serving. Enjoy your Eggplant Masala with rice or naan bread.

Serving Suggestions

Eggplant Masala is versatile and pairs well with Indian bread and rice dishes.

Try serving it with steaming basmati rice or warm naan bread to soak up the spicy, robust sauce. For a protein boost, pair it with lentil dal or chickpea curry.

Variations

Add More Vegetables: Feel free to add other vegetables like bell peppers, peas, or potatoes to make it more wholesome.
Spice Level: Adjust the amount of red chili powder to control the heat. If you prefer a milder curry, reduce the amount of chili powder.
Creamy Twist: For a creamier texture, stir in a dollop of yogurt or a splash of coconut milk near the end of cooking.

Top Tips

To avoid a bitter taste, salt the eggplant slices and let them sit for 10 minutes before cooking.
Be mindful when adding additional water, as eggplants tend to release their own juices during cooking.
If the dish turns out too spicy, add a teaspoon of lemon juice.
You can bake or air fry ( 370F for 10 minutes) the eggplants instead of sautéing them for a healthier option.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Eggplant Masala can also be frozen for up to 3 months.

To reheat, simply microwave or heat on the stovetop with a splash of water until warmed through. You may need to add more spices and herbs to freshen the flavors.