Baingan Bharta – Traditional Punjabi Roasted Eggplant Curry with Aromatic Garam Masala
This Baingan Bharta recipe is a must-try for anyone who loves richly spiced vegetable dishes. Think of it as an Indian-style roasted eggplant spread, reminiscent of a smoky, flavorful zacuscă. The magic lies in a delicate, floral garam masala blend that elevates this humble dish into something exquisite — almost like the finesse of a Ras el Hanout.
🕒 Prep & Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Servings: 2 as main dish, 4 as appetizer
📝 Ingredients
For Baingan Bharta:
- 2 medium eggplants (about 800g)
- 1 large onion (approx. 200g), finely chopped
- 1 green chili pepper (or more, depending on desired heat), diced
- 4 garlic cloves, crushed
- 30g fresh ginger, grated or finely chopped
- 1 ripe tomato (about 150g), grated or 2 canned tomatoes
- 2 tsp tomato paste
- ¼ tsp ground cumin
- ¼ tsp garam masala (recipe below)
- 5 tbsp vegetable oil
- Salt to taste
For Garam Masala (makes more than needed):
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander seeds
- 1.5 tsp ground green cardamom
- 1 tsp ground black pepper
- ¾ tsp ground fennel seeds
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground bay leaf
- ¼ tsp ground ginger powder
- 1/8 tsp ground nutmeg
🔪 Preparation Steps
- Prepare the Garam Masala:
Combine all garam masala spices in a small airtight jar. Shake or stir well. This spice blend can be stored for months and used for multiple dishes. - Roast the Eggplants:
Roast the eggplants whole either directly on the stovetop flame or in a preheated oven at 200°C (400°F) until the skin chars and the flesh is very soft (about 20-30 minutes). Allow to cool, peel off the skin, and roughly chop the flesh without draining the juices. - Cook the Base:
Heat the oil in a pan over medium-low heat. Add the chopped onion and diced green chili, sprinkle with a pinch of salt, and cook gently for about 15 minutes until the onion is very soft and translucent but not browned. - Add Aromatics:
Stir in the ginger paste and crushed garlic, cooking for another 2 minutes until fragrant. - Tomato and Spices:
Add the grated tomato, tomato paste, and ground cumin. Cook for 5 minutes until the mixture thickens and oil begins to separate along the edges. - Combine Eggplants and Spices:
Add the chopped eggplant and sprinkle the garam masala over it. Mix well and cook for another 5 minutes, stirring often to prevent sticking. Season with salt to taste. - Serve:
Enjoy warm or at room temperature with Indian flatbread like chapati, naan, or paratha.
💡 Tips & Variations
- For an extra smoky flavor, char the eggplants over an open flame rather than roasting in the oven.
- Adjust the heat by adding more or fewer green chilies.
- Serve with a side of cooling raita or plain yogurt to balance the spices.
- Leftovers taste even better the next day as the flavors deepen.
- Try adding chopped fresh coriander (cilantro) for garnish.
🧾 Final Thoughts
Baingan Bharta is a beautifully balanced, aromatic curry that showcases the magic of Indian spices and roasting techniques. This dish brings a smoky depth and vibrant flavor to simple ingredients, making it a perfect vegetarian centerpiece or side dish. The homemade garam masala gives it a unique floral touch, elevating this Punjabi classic to a dish worth savoring again and again.