Eggplant Tikka Masala

coconut milk

🥗Healthier: cashew cream

💰Cheaper: milk + cornstarch

Cashew cream provides creaminess with fewer calories.

Wash, peel into stripes, and cut the eggplant into big cubes.

Mix the eggplant cubes with yogurt, ground flour, grated ginger, minced garlic, red chili powder, coriander powder, garam masala powder, turmeric powder, cumin powder, fresh lemon juice, oil, and a pinch of salt.

Cover the mixture with film and let it marinate in the fridge for 20 to 30 minutes.

Preheat the oven to 400° F (200° C) after 15 minutes of marinating.

Peel and finely chop the onion, and dice the tomatoes into small pieces.

Prepare a baking tray with parchment paper and arrange the marinated eggplant evenly on it. Optionally brush with a little oil or spray to prevent sticking.

Bake the eggplant cubes at 400° F (200° C) for about 25 to 30 minutes or until they look a little crisp.

While the eggplant is baking, heat 2 tablespoons of oil in a pan. Once hot, add cardamom and cinnamon, stir, and then add the chopped onions. Saute on low-medium heat for 2 to 3 minutes.

Add minced garlic and fresh chopped tomatoes to the pan and continue to cook for 2 to 3 minutes until onions and tomatoes are lightly brown.

After 5 to 6 minutes, the onion and tomatoes should be soft and transparent. Add turmeric, coriander, red chili, ginger, cumin, and garam masala powders, and saute for 2 minutes on low-medium heat.

Optionally add half a tablespoon of butter, then add tomato puree and 1/4 cup of water. Stir and let it cook for 6 to 8 minutes on slow heat until the masala spices release their oil.

If you prefer a chunky tikka masala gravy, turn off the heat and set aside until the eggplant is ready. If you prefer a smooth gravy, blend it using an immersion blender or a regular blender.

Once the baked eggplants are ready, add them to the gravy and mix gently without breaking the eggplant.

Add cream or coconut milk to the gravy and mix well. Taste and adjust the flavor, adding a pinch of salt if needed. The consistency should be thick; if too runny, add a tablespoon of water.

Partially cover the pan and let it cook on low flame for 2 minutes.

Once ready, add kasuri methi fenugreek leaves if available and cook for 1 minute, or sprinkle with fresh chopped coriander leaves before serving.

Serve with steamed basmati rice and garlic naan bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens