Baingan Bharta, a popular North Indian dish made with roasted eggplant, onions, garlic, and spices, is a staple in many households. This flavorful and nutritious recipe has been passed down through generations and is often served with roti, naan, or rice. In this article, we’ll explore 18 authentic Baingan Bharta recipes that will tantalize your taste buds and leave you craving for more. From classic Punjabi-style Baingan Bharta to innovative variations like smoked and coconut milk-based recipes, we’ve got you covered.
Classic Punjabi Baingan Bharta
A quintessential North Indian dish that’s a staple at most Punjabi gatherings, Baingan Bharta is a flavorful eggplant mash that’s both simple and satisfying. With its smoky, slightly sweet flavor profile, this recipe will transport you to the heart of Punjab.
Ingredients:
– 2 large eggplants
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Roast the eggplants over an open flame or in a preheated oven at 400°F (200°C) until charred and tender.
2. Peel the eggplant flesh and chop into small pieces.
3. Heat oil in a pan and sauté the onion, garlic, cumin, coriander, garam masala, and cayenne pepper (if using).
4. Add the chopped eggplant to the pan and stir well to combine with the spice mixture.
5. Season with salt to taste.
6. Garnish with fresh cilantro leaves.
7. Serve hot with naan or rice.
Cooking Time: 30-40 minutes
Spicy Smoked Baingan Bharta
This recipe combines the rich flavors of roasted eggplant with a spicy kick from smoked red chilies, creating a unique and addictive bharta (eggplant mash) perfect for accompanying naan or rice.
Ingredients:
– 2 large eggplants
– 1/4 cup smoked red chilies, chopped
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the grill or oven to medium-high heat.
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the skin is charred and the flesh is tender.
3. Remove the eggplants from the heat and let them cool slightly. Scoop out the flesh and chop it into small pieces.
4. Heat the oil in a pan over medium heat. Add the chopped onion and cook until translucent.
5. Add the minced garlic, cumin, and smoked red chilies to the pan. Cook for 1-2 minutes, stirring constantly.
6. Add the roasted eggplant flesh to the pan and stir well. Season with salt to taste.
7. Garnish with fresh cilantro leaves and serve.
Cooking Time: 45-50 minutes
Garlic Infused Baingan Bharta
Garlic Infused Baingan Bharta Recipe
Experience the rich flavors of Indian cuisine with this simple and aromatic recipe for Garlic Infused Baingan Bharta. This popular North Indian dish is a perfect blend of roasted eggplant, garlic, and spices.
- Ingredients:
- 2 large eggplants
- 3 cloves of garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt, to taste
- 2 tablespoons vegetable oil
- Preheat oven to 400°F (200°C).
- Rinse the eggplants and slice them in half lengthwise. Place them on a baking sheet lined with parchment paper.
- Sprinkle the minced garlic, chopped onion, cumin, coriander, and salt evenly over the eggplant halves.
- Drizzle the vegetable oil over the mixture.
- Bake for 30-35 minutes or until the eggplants are tender and the skin is charred.
Cooking Time: 30-35 minutes. Serve warm with naan, rice, or roti.
Roasted Baingan Bharta with Peas
This recipe combines the earthy sweetness of roasted eggplants with the natural sweetness of peas, creating a delicious and healthy twist on traditional baingan bharta.
Ingredients:
– 2 medium-sized eggplants
– 1 cup fresh or frozen peas
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: garam masala powder for added flavor
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the eggplants, then sprinkle with salt and pepper.
4. Roast the eggplants in the preheated oven for 30-40 minutes, or until they’re tender and slightly charred.
5. Remove the eggplants from the oven and let them cool slightly.
6. Scoop out the flesh of the eggplants and place it in a blender or food processor with the peas, onion, garlic, salt, and pepper.
7. Blend the mixture until smooth, adding garam masala powder if desired.
8. Serve the Roasted Baingan Bharta with Peas hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 40 minutes
Creamy Baingan Bharta with Coconut Milk
Elevate the classic eggplant dish by adding a rich and creamy twist using coconut milk!
Ingredients:
– 2 large eggplants, roasted and chopped
– 1 small onion, finely chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the roasted eggplant, cumin, coriander, and cayenne pepper. Stir well.
5. Pour in the coconut milk and stir to combine.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Baingan Bharta with Mustard Seeds
A popular Indian dish, Baingan Bharta is a flavorful and aromatic curry made by roasting eggplants and blending them with mustard seeds, garlic, and spices. This recipe serves 4-6 people.
Ingredients:
– 2 large eggplants
– 1/4 cup mustard seeds
– 3 cloves garlic, minced
– 1 small onion, finely chopped
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– Salt, to taste
– Cooking oil or ghee, for roasting
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the eggplants by placing them on a baking sheet lined with parchment paper and drizzling with oil or ghee. Roast for 30-40 minutes, or until the skin is charred and the flesh is tender.
3. Remove the eggplants from the oven and let them cool. Peel off the skin, then chop the flesh into small pieces.
4. Heat oil in a pan over medium heat. Add the mustard seeds and let them sizzle for 1-2 minutes, or until fragrant.
5. Add the garlic, onion, cumin powder, coriander powder, and salt to the pan. Cook for 1 minute, stirring constantly.
6. Add the roasted eggplant pieces to the pan and stir well. Simmer for 10-15 minutes, or until the flavors have melded together.
Tangy Tamarind Baingan Bharta
A classic Indian eggplant curry from the heart of North India, this Tangy Tamarind Baingan Bharta is a flavorful and aromatic dish that’s sure to tantalize your taste buds.
Ingredients:
– 2 large eggplants
– 1 medium onion, finely chopped
– 3-4 garlic cloves, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/2 teaspoon red chili powder
– 1/2 cup tamarind paste
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the eggplants for 30-40 minutes, or until they’re soft and charred.
3. Remove the skin, chop the eggplant flesh into small pieces, and set aside.
4. Heat oil in a pan over medium heat. Add cumin, coriander, garam masala, and chili powder; sauté for 1 minute.
5. Add chopped onion and minced garlic; cook until the onion is translucent.
6. Add the tamarind paste, salt, and roasted eggplant pieces; stir well.
7. Simmer for 10-15 minutes or until the flavors have melded together.
8. Serve with naan, rice, or roti.
Cooking Time: 45-50 minutes
Baingan Bharta with Fresh Coriander
A classic Indian recipe that celebrates the simplicity of roasted eggplant, combined with the freshness of coriander leaves.
Ingredients:
– 2 medium eggplants
– 1/4 cup fresh coriander leaves, chopped
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon garlic paste
– Salt, to taste
– 1 tablespoon lemon juice
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Drizzle the oil over the eggplants and sprinkle salt to taste.
4. Roast for 30-40 minutes, or until the eggplants are tender and lightly browned.
5. Heat the garlic paste and chopped onion in a pan over medium heat until fragrant.
6. Add the roasted eggplant flesh to the pan and stir well.
7. Stir in the lemon juice and coriander leaves.
8. Serve hot with naan, rice, or as a side dish.
Cooking Time: 45-50 minutes
Low-Calorie Baingan Bharta
A flavorful and healthy twist on the classic Indian eggplant curry, this low-calorie version is perfect for a quick and nutritious meal.
Ingredients:
– 2 medium eggplants, chopped
– 1 small onion, finely chopped
– 3 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the chopped eggplant on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt, and roast for 30 minutes, or until tender.
3. In a large pan, heat some oil over medium heat. Add the onion and cook until translucent. Add the garlic and cook for another minute.
4. Add the roasted eggplant to the pan, along with cumin, smoked paprika (if using), salt, and pepper. Stir well to combine.
5. Simmer for 10-15 minutes, stirring occasionally, until the flavors have melded together.
6. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 45-50 minutes
Baingan Bharta with Paneer
This recipe combines the rich flavors of roasted eggplants with the creaminess of paneer (Indian cheese), creating a popular North Indian dish. The smokiness from the eggplant roasting pairs perfectly with the mild taste of paneer, making this a perfect side dish or main course.
Ingredients:
– 2 large eggplants
– 1/2 cup paneer, crumbled
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt, to taste
– Optional: 1 teaspoon garam masala powder
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the eggplants for 30-40 minutes, or until they’re soft and charred.
3. Scoop out the eggplant flesh, leaving a shell about 1/4 inch thick.
4. Heat olive oil in a pan over medium heat. Add onions and garlic; sauté until onions are translucent.
5. Add the roasted eggplant flesh to the pan, breaking it up with a spoon as it cooks.
6. Stir in crumbled paneer, salt, and garam masala powder (if using).
7. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 45-50 minutes
Baingan Bharta with Cashew Cream
This rich and creamy curry is a popular North Indian dish that’s surprisingly easy to make. With the addition of cashew cream, it takes on a luxurious texture and flavor.
Ingredients:
– 2 medium eggplants
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 1 cup cashews
– 1/4 cup water
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast eggplants for 30-40 minutes, or until charred and tender.
3. In a pan, heat oil and sauté onions and garlic until softened.
4. Add cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
5. Peel roasted eggplants and add to the pan. Stir well.
6. Soak cashews in water for at least 30 minutes. Drain and blend with 1/2 cup water until smooth.
7. Add cashew cream to the curry and stir well.
8. Season with salt and simmer for 10-15 minutes.
9. Garnish with fresh cilantro and serve.
Cooking Time: 45-50 minutes
Baingan Bharta with Spinach
A flavorful and nutritious twist on the classic Baingan Bharta, this recipe adds a boost of spinach to the rich eggplant curry. Perfect for a quick and satisfying meal.
Ingredients:
– 2 medium eggplants
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1/4 cup water
Instructions:
1. Preheat the oven to 400°F (200°C). Cut the eggplants in half lengthwise and roast for 30 minutes, or until tender.
2. Heat the olive oil in a pan over medium heat. Add the chopped onion and cook until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin, turmeric powder, and salt. Cook for 1 minute.
5. Add the roasted eggplant flesh to the pan and stir well.
6. Add the fresh spinach leaves and water. Simmer for 10-15 minutes or until the spinach has wilted.
7. Serve hot with rice, naan, or roti.
Cooking Time: 45 minutes
Baingan Bharta with Roasted Peanuts
Baingan Bharta is a popular North Indian dish made by roasting eggplants and blending them with spices, garlic, and ginger. This recipe takes it to the next level by adding a delightful crunch from roasted peanuts.
Ingredients:
– 2 large eggplants
– 1/4 cup roasted peanuts (see notes)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants in the preheated oven for about 45 minutes, or until they are soft and charred.
4. Remove the eggplants from the oven and let them cool slightly.
5. Scoop out the flesh of the eggplants and blend it with roasted peanuts, onions, garlic, ginger, cumin, coriander, turmeric powder, and salt.
6. Heat oil in a pan over medium heat and add the blended mixture.
7. Cook for about 10 minutes, stirring occasionally, until the curry thickens slightly.
8. Garnish with fresh cilantro leaves and serve with naan or rice.
Cooking Time: Approximately 1 hour
Baingan Bharta with Fenugreek Leaves
Baingan Bharta is a popular Indian dish made by roasting eggplants and blending them with spices, onions, and garlic. Adding fenugreek leaves gives this recipe an extra boost of nutrition and flavor.
Ingredients:
– 2 large eggplants
– 1/4 cup fenugreek leaves (kasoori methi)
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 1 tablespoon lemon juice
– Chopped fresh cilantro, for garnish
Instructions:
1. Roast the eggplants over an open flame or in a preheated oven at 400°F (200°C) until charred and soft.
2. Remove skin, chop into small pieces, and set aside.
3. Heat oil in a pan, add cumin seeds, and let them sizzle for a few seconds.
4. Add chopped onion and sauté until translucent.
5. Add minced garlic, coriander powder, salt, and roasted eggplant to the pan. Mix well.
6. Stir in fenugreek leaves and lemon juice.
7. Simmer for 10-15 minutes or until the flavors have melded together.
8. Garnish with cilantro and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Baingan Bharta with Yogurt
Baingan Bharta is a popular Indian dish made by roasting eggplants and blending them with spices, herbs, and yogurt. This recipe adds a creamy twist to the classic version.
Ingredients:
– 2 medium eggplants
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– Salt and pepper, to taste
– 1 cup plain yogurt
– Chopped cilantro, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes or until they are tender and charred.
4. Remove the eggplants from the oven and let them cool slightly.
5. Peel the eggplants, discarding the skin, and chop them into small pieces.
6. Heat the olive oil in a pan over medium heat. Add the chopped onion and cook until softened.
7. Add the minced garlic, cumin powder, coriander powder, salt, and pepper to the pan. Cook for 1-2 minutes or until fragrant.
8. Add the roasted eggplant pieces to the pan and stir well.
9. Mix in the plain yogurt and adjust seasoning if needed.
10. Garnish with chopped cilantro and serve warm.
Cooking Time: 45-50 minutes
Baingan Bharta with Green Chilies
This classic Indian recipe from the state of Maharashtra is a flavorful and aromatic curry made by roasting eggplants, blending them with green chilies, garlic, and spices. Serve it over rice or with naan bread for a satisfying meal.
Ingredients:
– 2 medium eggplants
– 4-6 green chilies
– 3 cloves of garlic
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes, or until they are soft and charred.
4. Remove the eggplants from the oven and let them cool.
5. Peel the skin off the eggplants and chop them into small pieces.
6. Heat oil in a pan over medium heat. Add the chopped onion, green chilies, garlic, cumin, coriander, and salt. Cook for 2-3 minutes.
7. Add the roasted eggplant to the pan and stir well.
8. Simmer the curry for 10-15 minutes, or until it thickens slightly.
9. Garnish with cilantro, if desired.
10. Serve warm.
Cooking Time: 45-50 minutes
Baingan Bharta with Cumin and Coriander
A flavorful and aromatic Indian dish that pairs the natural sweetness of eggplant with the warm, earthy notes of cumin and coriander. This Baingan Bharta recipe is a perfect accompaniment to naan bread or rice.
Ingredients:
– 2 medium eggplants
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet.
3. Roast the eggplant for 30-40 minutes, or until it’s tender and charred.
4. Remove the eggplant from the oven and let it cool slightly.
5. Scoop out the flesh of the eggplant and set it aside.
6. Heat the oil in a pan over medium heat. Add the onion and garlic and sauté until softened.
7. Add the cumin, coriander, and salt. Cook for 1-2 minutes.
8. Stir in the roasted eggplant and cook for an additional 2-3 minutes.
9. Garnish with cilantro leaves and serve warm.
Cooking Time: 40-45 minutes
Baingan Bharta with Curry Leaves
Baingan Bharta, a popular Indian dish from the northern regions, gets an aromatic twist by incorporating curry leaves. The smoky flavor of roasted eggplant pairs perfectly with the pungency of curry leaves and spices.
Ingredients:
– 2 medium eggplants
– 1/4 cup vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 10-12 curry leaves
– 2 tablespoons tomato puree (optional)
– Fresh cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the eggplants until charred and smoky.
3. Heat oil in a pan and sauté onions, garlic, cumin seeds, coriander powder, turmeric powder, and salt.
4. Add roasted eggplant flesh and curry leaves. Stir well to combine.
5. If desired, add tomato puree and stir.
6. Simmer for 10-15 minutes or until the flavors have melded together.
7. Garnish with fresh cilantro and serve.
Cooking Time: 30-40 minutes
Summary
Discover 18 mouth-watering Baingan Bharta recipes that blend traditional Indian flavors with innovative twists. From classic Punjabi versions to spicy smoked and creamy coconut milk variations, this article presents a diverse range of baingan bharta recipes that are sure to delight. Explore the world of smoky eggplant dishes, each infused with aromatic spices, tangy tamarind, or rich yogurt. Whether you’re looking for low-calorie options or indulgent treats, these authentic recipes offer something for everyone.
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