Eggplant Makhani - By VahChef @ VahRehVah.com

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Add butter to a pan.

Place cardamom, cloves, cinnamon, and bay leaf in a muslin cloth and add to the butter.

Add chopped onion to the pan and sauté until slightly transparent.

Add salt and ginger garlic paste, and sauté for one minute.

Add red chili and green chili, preferably kashmiri red chilies for color.

Add chopped tomatoes to the pan and mix; no water is needed due to moisture in tomatoes and onions.

Cover the pressure cooker and cook for around 15-20 minutes (5-6 whistles).

After cooking, extract the liquid from the mixture and blend only the solids into a puree.

Strain the blended paste to remove seeds and skin of the tomatoes.

Add 1-2 teaspoons of sugar to the gravy.

Add kasturi methi for flavor.

Cut eggplants thickly and sprinkle with salt and a little oil.

Cook the eggplants on a tawa until golden and soft on both sides.

In a pan, add a little butter and the makhani gravy; bring to a boil.

If the gravy is too thick, add a little water and bring to a boil again.

Add cream to the boiling gravy and mix well.

Drop the cooked eggplant pieces into the makhani sauce and let simmer for about one minute.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens