Baigan Masala

Baigan masala, also known as eggplant masala, is a popular vegetarian dish hailing from the Indian subcontinent. This flavorful and aromatic dish features tender pieces of eggplant cooked in a rich and spicy tomato-based gravy. Baigan masala is a favourite among eggplant lovers, as it beautifully showcases the vegetable’s creamy texture and a mild taste. The combination of aromatic spices and tangy tomato gravy creates a delightful symphony of flavors that is sure to tantalize your taste buds. Whether enjoyed with roti, naan, or rice, baigan masala is a delightful addition to any Indian meal. Let’s dive into the details and learn how to prepare this mouthwatering dish!


  • 2 large eggplants
  • 3 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 green chilli, finely chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnishing)


  1. Begin by preparing the eggplant. Wash and pat dry the eggplants. Remove the stem and cut them into bite-sized cubes.
  2. Heat oil in a large pan or skillet over medium heat. Add cumin seeds and let them splutter.
  3. Add the finely chopped onions to the pan and sauté until they turn golden brown.
  4. Add the ginger-garlic paste and green chilli to the pan. Sauté for a minute until the raw aroma dissipates.
  5. Add the chopped tomatoes and cook until they become soft and mushy, stirring occasionally.
  6. Add cumin powder, coriander powder, turmeric powder, garam masala, and salt to the pan. Mix well and cook for a few minutes to allow the spices to release their flavors.
  7. Add the cubed eggplant to the pan and stir gently to coat the pieces with the spice mixture. Ensure that the eggplant is evenly coated.
  8. Reduce the heat to low, cover the pan, and let the masala simmer for 15-20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
  9. After the eggplant is cooked and tender, uncover the pan and cook for an additional 5 minutes to thicken the gravy slightly.
  10. Turn off the heat and transfer the baigan masala to a serving dish. Garnish with freshly chopped coriander leaves.
  11. Serve hot with roti, naan, or rice, and enjoy the aromatic flavours of baigan masala.

Baigan masala is a wonderful vegetarian dish that celebrates the natural flavours of eggplant while infusing it with the richness of aromatic spices.

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