Baingan Bharta/ Brinjal Bharta (Roasted Eggplant Curry)

Baingan Bharta/ Brinjal Bharta (Roasted Eggplant Curry)

For the Baingan bharta, the brinjal is usually first roasted whole over a fire (since we have an electric cooktop here, I had to bake it) . Once roasted,the brinjal pulp is then cooked with chopped onions,tomatoes and garnished with chopped cilantro. The Brinjal bharta goes well with ‘phulkas/roti’ or with steamed rice and dal.Here are the ingredients for Brinjal Bharta:

Baingan Bharta Recipe
Ingredients for Baingan Bharta:

  • Eggplant/brinjal: 1 big
  • Onion: 2 medium, finely chopped
  • Tomatoes: 2 small ,diced
  • Green chillies: 1-2,slit lengthwise
  • Ginger: 1 tsp, finely chopped
  • Garlic: 4-5, finely chopped
  • Garam masala: 1tsp
  • Cilantro/coriander leaves: 5 tbsp, finely chopped
  • Salt: to taste
  • Oil: 1tsp

Method:

  1. Spread a little oil over the skin of the eggplant/brinjal and roast over an open flame till it gets cooked(or you could bake it in the oven for 20-30mins).
  2. After it cools a bit, remove the skin (the oil applied on the skin makes it easy) and coarsely chop the eggplant pulp. Keep aside.
  3. Heat the oil in a pan,then add the chopped ginger and garlic. Let it fry for about a minute,then add the chopped onions and salt.
  4. Saute till the onions become translucent, then add the slit green chillies, diced tomatoes and garam masala powder. Stir for about 5-6 minutes till the tomatoes are cooked.
  5. Add the pulp of the brinjal and cook for another 5 minutes stirring occasionally.
  6. Garnish the brinjal bharta with chopped cilantro and serve hot with phulkas.

Paneer Butter Masala (Low-fat version)

Love the taste of Butter masala, but dread the loads of butter that goes into it? Fikar not-here is a low-butter version which cuts down the calories of this dish drastically without altering the taste too much (yes-it doesn’t taste like the restaurant version, simply because it’s not dripping with butter).

The trick here is to make the dish with less oil (two teaspoon) and then add the butter (a teaspoon) just before serving. What that does is to not just make this a 3 teaspoon of fat dish, but also gives the buttery taste to the dish!

Panner butter masala-low fat

Paneer Butter Masala (low fat)

Ingredients for Paneer Butter Masala (low-fat): Serves 6

  • Paneer: 500gms (cut into cubes),
  • Tomatoes: 3 medium (cubed)
  • Onion: 1 big (cubed)
  • Ginger: 1″
  • Garlic: 2-3 (chopped)
  • Green chili-1 no. (or as per taste)
  • Red chili powder: 1-2 tsp (add more if you want it spicier)
  • Coriander powder: 1 tbsp,
  • Cumin powder: 1tsp
  • Garam masala: 1/2 tsp
  • Bay leaf: 1 no.
  • Cumin seeds: 1 tsp
  • Turmeric: 1/2 tsp
  • Milk: 1/2 cup
  • Wheat flour: 1tbsp
  • Coriander leaves: 2tbsp (chopped)
  • Oil: 2tsp
  • Butter: 1tsp
  • Salt: to taste

Method:

  1. Heat one teaspoon oil in a kadai, add the cubed onions, slit green chili and stir-fry till the onions turn translucent.
  2. Add the grated ginger and the chopped garlic and stir fry for a minute, then add the tomatoes and cook stirring occasionally till the tomatoes are cooked.
  3. Switch off and let it cool. Once cooled, put the contents into a blender and blend till you get a fine puree.
  4. Heat another teaspoon of oil in the kadai, once hot add the cumin seeds (jeera), bay leaf and turmeric powder.
  5. Add the puree, and spice powders (red chili, coriander, cumin, garam masala) and cook on medium flame stirring constantly till the oil leaves the sides.
  6. At this stage, mix the milk with the wheat flour well.
  7. Lower the flame and pour this to the cooked tomato+onion puree stirring constantly till it starts to boil.
  8. Add the salt and the paneer pieces and cook for another 2-3 minutes.
  9. While serving, mix the butter and then top with chopped coriander leaves.
  10. Serve hot with roti or rice.