Baingan Gosht Recipe|Baigan Gosht Ka Salan|Baigan Ki Recipe|How to Make Baigan Gosht

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and often less expensive than lamb.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley can substitute for fresh herbs in a pinch.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika provides color without the heat.

In a pan, add 3/4 cup oil and heat slightly.

Add 4 medium sliced onions and fry until light golden.

Add 1/2 kg lamb, 2 tbsp ginger paste, and 2 tbsp garlic paste; mix well and fry until the raw smell is gone and the meat changes color.

Add 5 medium chopped tomatoes, 1 - 1/2 tsp salt, 3 tsp red chilli powder, 3 tsp coriander powder, and 1 tsp turmeric powder; mix well and fry until the raw smell of spices is gone and tomatoes are soft on medium-low flame.

Add 2 glasses of water, mix well, cover, and cook on medium-low flame until the meat is 90% done (about 40 minutes).

Add 1/2 eggplant and 1 - 1/2 or 2 cups of water; mix well, cover, and cook on medium-low flame for 10-15 minutes or until the eggplant is done.

Add 1 - 1/2 tsp garam masala powder, juice of 1 large lemon, 5 green chillies, and 1/2 bunch of fresh coriander; mix well, cover, and cook on low flame for 5-6 minutes.

After 5 minutes, turn off the flame and transfer the Baingan Gosht to a serving dish.

Cooking Techniques

Equipment Needed

Spice Level: