Go Back
–+ servings
Smita

Eggplant Tikka Masala

Marinated and baked eggplant cubes simmered in creamy tomato gravy.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian Cuisine.
Ingredients Method

Ingredients
  

For Marinating the Eggplant and Baking it.
  • 2 Cups Big Cubes of eggplant.
  • ⅛ Cup Thick Yoghurt
  • 1 Tbsp Gram Flour
  • 1 Tsp Ginger- Garlic Paste
  • ½ Tsp Red Chilli Powder
  • ½ Tsp Coriander Powder
  • ¼ Tsp Garam Masala powder
  • ½ Tsp Turmeric Powder
  • 1 Tsp Oil of your choice
For Tikka Masala Sauce
  • 1 Medium Onion (chopped finely)
  • 1 8 OZ Tomato puree
  • 1 Tbsp Ginger Garlic Paste
  • 1 Tsp Kashmiri Chilli Powder
  • 1 Tsp Turmeric Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Kasoori Methi /Dry Fenu greek leaves
  • ½ Cup Heavy Cream /Coconut Milk for vegan option.
  • 1 Tbsp Oil of your choice
  • Salt ,according to your taste.
  • 1 Inch Cinnamon Sticks.
  • 2 Big Cardamom
  • 1 Tbsp Fresh cilantro leaves.

Method
 

  1. Mix eggplant cubes ,yoghurt gram flour ,ginger garlic paste ,turmeric powder, coriander powder ,red chilli powder ,oil and just a little salt together.
  2. Mix everything together so that eggplant is coated nicely .Let it marinate in the fridge for 20-30 minutes. Pre heat the oven on 400 F after 15 minutes.
  3. Prepare a baking tray with parchment paper and and arrange eggplants evenly on it .Mostly baked goods does not stick to the eggplant still if you are not sure ,brush it with little oil.
  4. Bake eggplant cubes on 400 f for around 30 minutes or till they look little crisp .
  5. Remove them in a plate after they are done .Keep it on a counter.
Making of tikka masala gravy
  1. Take a pan. Add oil to it.
  2. Once its hot add Cinnamon and Cardamom. Stir it once.
  3. Add chopped onion to it .Saute it on low /medium flame.
  4. Add ginger garlic paste and little salt at this time ,to expedite the process of sauteing the spices.
  5. After 3-4 minute onion will look soft mushy and transparent .
  6. Add turmeric powder ,coriander powder ,red chilli powder and saute it nicely for 2 minute on low/medium flame .In Indian cooking this part is really important.
  7. Add tomato puree to it .stir it nicely and let it cook for 4-5 minute on slow flame .Masala /Spices will release the oil after its done .
  8. Add baked eggplants in the gravy .Mix it properly without breaking .
  9. Add cream /Coconut milk at this time .Mix it nicely .
  10. Taste the gravy ,if it needs little salt ,add just a little ,This curry is special because of sweetness of cream and tomato.
  11. Consistency of curry should not be runny ,it should be thick .Still if yu need to thin it a little add just a little water to it .
  12. Stir it once ,let it cook on low flame for 1-2 minute.
  13. Remove it in a serving bowl .
  14. Enjoy.
Tried this recipe?Let us know how it was!