Roasted Eggplant Masala Recipe – Cashew & Spice Curry

Last Updated on 2 months by Neha Deshmukh

Roasted Eggplant Masala Recipe – Cashew & Spice Curry

Hey everyone! Today, I’m sharing a recipe that’s been a real comfort food for me – a deeply flavorful Roasted Eggplant Masala. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices. This isn’t just any eggplant curry; the roasting gives it a beautiful smoky depth, and the cashew paste…oh, the cashew paste! It adds a richness you won’t believe. Let’s get cooking!

Why You’ll Love This Recipe

This Baingan Masala (that’s what we call it in Hindi!) is special. It’s a fantastic way to enjoy eggplant, even if you’re not usually an eggplant fan. Roasting it over an open flame gives it a unique, almost caramelized flavor. Plus, the cashew paste makes it incredibly creamy and luxurious. It’s relatively easy to make, perfect for a weeknight dinner, and tastes even better the next day!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 large Eggplant (about 500g)
• 2 medium Onion (about 200g)
• 2 tsp Crushed ginger & garlic
• 2-3 chopped Green chilli (adjust to your spice preference!)
• ½ tsp Turmeric powder
• 2.5 tsp Coriander powder
• ¼ – ½ tsp Cumin powder
• ¼ – ½ tsp Garam masala
• 1 medium-big Tomato (about 150g)
• 10 Cashew nuts
• Salt, to taste
• 1-2 tbsp Oil / Ghee
• 2 tbsp Chopped coriander leaves

Ingredient Notes

Let’s talk ingredients! A few things make this recipe shine.

• Ghee: Seriously, use ghee if you can. It adds a wonderful nutty flavor that oil just can’t replicate. (About 15ml – 30ml)
• Garam Masala: Garam masala blends vary so much! I prefer a homemade blend, but a good quality store-bought one works too. Look for one with cinnamon, cardamom, and cloves.
• Cashew Paste: This is the secret to the creamy texture. Soaking the cashews is key to getting a super smooth paste. Don’t skip this step! (About 60-80g)
• Eggplant Choice: I prefer the long, slender Indian eggplants for this, but any variety will work.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to roast the eggplant. Smear the eggplant with ghee and a generous pinch of salt. Now, carefully roast it directly over an open flame (gas stove is ideal) until the skin is completely charred and blackened. Don’t worry about getting it perfect – the char is where the flavor is!
2. Once cooled enough to handle, peel off the charred skin. It should come off easily. Mash the flesh with a fork or potato masher. Set aside.
3. In a pan or kadhai, heat the oil or ghee over medium heat. Sauté the chopped onions until they turn a beautiful golden brown. This takes patience, but it’s worth it!
4. Add the ginger-garlic paste and chopped green chilies. Cook for a minute or two until fragrant. You’ll know it’s ready when you can really smell the garlic.
5. Now, add the turmeric powder, coriander powder, cumin powder, and garam masala. Cook for another minute, stirring constantly, until the oil starts to separate from the spices. This is a sign that the spices are nicely roasted.
6. Add the chopped tomato and salt. Cook until the tomatoes soften and break down, about 5-7 minutes.
7. Time for the eggplant! Mix the mashed eggplant into the masala. Add about ½ cup (120ml) of water and simmer for 10-15 minutes, or until the curry thickens to your liking.
8. While the curry simmers, blend the soaked cashews into a smooth paste with a little water. Add this cashew paste to the curry and cook for another 3-4 minutes, stirring constantly.
9. Finally, garnish with fresh chopped coriander leaves. Let the curry rest for a few minutes before serving – the flavors meld together beautifully as it sits.

Expert Tips

• Don’t be afraid of the flame! Roasting the eggplant directly over the flame is the traditional way and gives the best flavor. Just be careful!
• If your cashew paste isn’t smooth enough, add a little more water and blend again.
• Taste and adjust the seasoning as you go. Everyone’s spice tolerance is different!

Variations

• My Family’s Touch: My aunt always adds a pinch of smoked paprika to enhance the smoky flavor. It’s fantastic!
• Potato Addition: For a heartier curry, add diced potatoes along with the tomatoes.
• Spinach Boost: Stir in a handful of spinach towards the end for added nutrients.

Vegan Adaptation

No problem! Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil. The curry will still be incredibly delicious.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala blend doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment (Mild to Spicy)

• Mild: Use only ¼ tsp of cumin powder and ¼ tsp of garam masala. Reduce the green chilies to 1 or omit them entirely.
• Spicy: Increase the green chilies to 4-5 and use ½ tsp of cumin powder and ½ tsp of garam masala. You can also add a pinch of cayenne pepper.

Festival Adaptations (Navratri/Fasting-Friendly options)

During Navratri fasting, you can skip the onion and garlic. Use sendha namak (rock salt) instead of regular salt.

Serving Suggestions

This Roasted Eggplant Masala is best served hot with:

• Roti (Indian flatbread) – my personal favorite!
• Steamed rice – basmati rice is a classic choice.
• Naan – for a more indulgent meal.
• A side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors develop! You can also freeze it for up to a month.

FAQs

What type of eggplant works best for this recipe?

Long, slender Indian eggplants are ideal, but any variety will work. Globe eggplants are also a good option.

How can I roast the eggplant without an open flame?

If you don’t have a gas stove, you can roast the eggplant under the broiler in your oven. Place it on a baking sheet and broil for 15-20 minutes, turning occasionally, until the skin is charred.

Can I make this curry ahead of time?

Yes! You can make it a day or two in advance. The flavors will meld together beautifully.

What is the best way to soak and blend the cashews for a smooth paste?

Soak the cashews in hot water for at least 30 minutes, or in cold water for 2-3 hours. Drain the water and blend the cashews with a little fresh water until smooth.

Can I substitute the cashews with another ingredient?

You can try using sunflower seeds or almonds, but the flavor and texture won’t be quite the same.

What roti or rice varieties pair best with Baingan Masala?

Plain roti, missi roti, or jeera rice (cumin rice) are all excellent choices.