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Eggplant Makhani

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Eggplant Makhani Recipe, Baingan Ringna Sabji, How To Make Eggplant Makhani Recipe

Eggplant/Brinjal in a makhani style sauce is the only thing better is cooking it in a slow cooker and it is delicious.

About Recipe

Vankaya Sannvankaya koora, Kathirikai Kuzhambu, Begun torkari

How to make Eggplant makhani

(7 ratings)
15 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Eggplant makhani
Author : Vahchef
Main Ingredient : Tomatoes
Servings : 4 persons
Published date : February 21, 2019

Ingredients used in Eggplant makhani
• Whole garam masala (each) - 10 grams.
• Tomatoes - 500 grams.
• Kasoori methi powder - 1 tablespoon.
• Butter - 1/2 cup.
• Salt - to taste.
• Green chilly - 25 grams.
• Kashmiri red chilly - 75 grams.
• Cashew nuts - 1/2 cup.
• Onions - 150 grams.
• Ginger garlic paste - 2 teaspoons.
• Sugar - 1 tea spoon.
• Eggplant (big) - 2 numbers.
• Cream - 2 tablespoons.
• Oil - 1-2 tablespoons.
  • Add whole garam masala in the muslin cloth and tie it.Heat butter in a pressure cooker and put the garam masala sachet in it, add onions cashew nuts, saute it for 5 minutes.
  • Then add salt, ginger garlic paste, cook this till raw flavour is gone. Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles).
  • Let it cool down, remove the sachet amp; using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straining all, discard the seeds and peels of tomato.
  • Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required, mix it and add toasted kasoori methi (crush it with hands) once it comes to boil switch off the flame.
  • Cool it and store in small containers in refrigeration conditions. Use this Makhani gravy in many veg and non-veg dishes.
  • Take egg plant cut them into thick slices. Heat oil in a tawa add eggplant thick slices, add salt, cook this in a slow flame on both sides till eggplant is golden in colour.
  • Heat butter in a pan add makhani gravy mix it well and once it comes to boil add cream mix it well and drop the eggplant pieces, cook for some time and switch off the flame.

Cooking with images Vange Rassa , Brinjal Eggplant rasdar, Badanekai Gulla saaru


Comments & Reviews


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Recent comments

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Quenya Posted on Sat Nov 23 2013

long time no see.... Good idea will try... Btw chef can you upload video for Veg Fried Rice (The white restaurant one) ?

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potbottle Posted on Sat Nov 23 2013

Mouth watering!?

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maxtremere Posted on Sat Nov 23 2013

He sounds like Kotrappali?

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Jenny Tucker Posted on Sat Nov 23 2013

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jkesar13 Posted on Sat Nov 23 2013

Watching this at 1:05 am in the mid night is truly a sin ... Lol looks gr8?

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nivm100 Posted on Sat Nov 23 2013

That looks so tempting!!?

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Surbhi Suman Posted on Sat Nov 23 2013

dear vahchef one kind request please after cooking dont eat up it like that.. it makes me nerves out and i ma in hostel so i cant cook and watching u eating those tempting dishes again and again makes me jealous of u just taste it for once that will

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Viswanathan Sheshadrinathan Posted on Sat Nov 23 2013

This eggplant recipe s so tempting.just now iam going to make it.?

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subbulaxmi100 Posted on Sat Nov 23 2013

hi chef. my husband is scolding. every video u start with "salam vazhgum"... its wrong.... correct word is "asalam vazhgum"?

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Mark McPherson Posted on Sat Nov 23 2013

I love makhini. How "hot" is this gravy with all those chilies? I am not familiar with Kashmiri chilies (sorry, don't know how to spell it correctly).?

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Sudha Sampath Posted on Sat Nov 23 2013

looks yummy and tempting ?

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AllUrUtubeRbelong2me Posted on Sun Nov 24 2013

Adopt me please. ?

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