Ingredients for making the Baingan Ka Bartha
- 1 Brinjal (Baingan / Eggplant)
- 2 inch Ginger , finely chopped
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 2 Green Chillies , finely chopped
- 1/4 tsp Turmeric powder (Haldi)
- 1/2 tsp garam Masala
- 1/2 tsp Coriander Powder (Dhania)
- 2 tbsp Ghee
- 1 teaspoon Red Chilli powder
- Salt , to taste
- 4 sprig Coriander (Dhania) Leaves , finely chopped for garnish
- 30 gms green peas
Ingredients for making the Makhani Gravy
- 750 grams – Chopped Tomatoes
- 250 grams – Chopped onion
- 4 cloves – Garlic
- 1 – green chili chopped
- 1 inch – Ginger
- 1 gram – Kashmiri or
- Mexican Dried red chili
- Salt to taste
- 1 tsp – Cumin seeds
- 3 to 4 – Cloves
- 1 inch – Cinnamon stick
- 2 pods – Cardamom
- 1/2 cup – Cashew nuts
- 1 tsp – Kasoori methi
- 1/2 tbsp – Sugar You may use honey or agave too
- 2 tbsp – Butter Cream and cilantro for garnishing
Making of the Baingan ka Bartha
- To begin making the Baingan Bharta Recipe , first prep all the ingredients and keep them ready.
- The brinjal needs to be roasted and can be roasted in two ways; in the oven or on the gas flame.
Method using the oven for roasting
- Preheat the oven to 180 C. Place the brinjal on a baking sheet and place in the preheated oven for about 30 minutes or until the brinjal has started to soften and the outer skin is charred.
- When you prick inside with a knife, you can feel that the brinjal has become tender, if not continue to roast till done.
Method using the flame for roasting
- Place the brinjal on the stove top flame, with continuous monitoring, using tongs to turn the brinjal around while it is roasting.
- After about 10 minutes you will notice that the brinjal’s skin begins to char and the inside begins to get tender. To test, when you insert a knife you will feel it is soft and not hard. If hard continue to roast until done.
- Once brinjal is roasted allow the brinjal to cool down. Peel the charred skin of the cooled brinjal and discard the skin. Coarsely mash the pulp using a fork or mince finely using a knife.
- Heat ghee in a pan over medium high heat. Add the cumin seeds and allow seeds to crackle. Add the grated ginger and chopped onions, sauté over medium heat until the onions are tender.
- Then add the chopped tomatoes, turmeric powder, green chillies, coriander powder, garam masala powder and chilli powder.
- Stir to combine and sauté until all the ingredients come together for about couple of minutes and the tomatoes become soft and mushy.
- Stir in the roasted brinjal and salt. Turn the heat to low and simmer the Baingan Bharta for about 10 minutes or so until it gets well combined with the tomatoes and spices.
- Once done turn off the heat, check the salt and seasonings and adjust to taste accordingly. Finally garnish with freshly chopped coriander leaves and serve hot.
Method of making the Makhani Gravy
- Heat 2 tbsp butter in a pressure cooker. Add cardamom, cinnamon, cloves, red chili, and cumin seeds. Saute for a few seconds.
- Now add ginger, garlic, and green chili. Saute them.
- Add Chopped onion and saute for 2 to 3 minutes. Now add chopped tomatoes, cashew nuts, and salt. Mix well, Cover the pressure cooker.
- No need to add water. Tomatoes and onion will release all the moisture and help them to cook. Don’t worry, it won’t burn.
- Take 2 whistles. Let the pressure cooker cools down completely, Open it and sieve the mixture.
- Take the water in another bowl. Keep it aside.
- Take the tomato mixture into a blender and grind it in to smooth paste.
- Sieve the mixture, keep adding the preserved water.
- In a pan, take this gravy. Add Kasuri methi and sugar. Mix well and cook it for 2 to 3 minutes, add cream and butter your makhani gravy is ready Keep it aside.
This is one of the unique chef special recipes, once both the items are ready, you can make the roll by stuff the baingan ka bartha in roomali roti, then arrange it in the dish and pour the maharani gravy on the top, believe me you will love the heavenly taste which you have never before. try it out and then let me know in the comments.