Baingan Musallam Recipe (Mughlai Style Eggplant Simmered In Rich Tomato Curry)

Step 1: To begin making the Baingan Musallam Recipe, first prep all the ingredients required

Step 2: Make the tomato puree and keep aside

Step 3: Make the ginger, onion, garlic paste and keep aside

Step 4: Heat a tablespoon of oil in a Kadai/Heavy Bottomed Pan

Step 5: Add the eggplant wedges, sprinkle some salt and cook the baingan in the Pan until done

Step 6: Cover the pan, so that the steam that gets created will help cook the baingan faster

Step 7: Once the baingan is cooked, remove from the pan and keep aside

Step 8: In the same Pan, add the onion garlic paste and saute on medium heat until the raw smell goes away

Step 9: Add all the spices, the tomato puree and cook the tomato puree along with the spices for a couple of minutes until it comes to a brisk boil

Step 10: Stir in the raisins, the roasted baingan, the cream and simmer for about 5 minutes until the masalas get well incorporated into the baingan

Step 11: Once done, check the salt and spices and adjust the taste accordingly

Step 12: Stir in the chopped coriander leaves and serve

Step 13: Serve the Baingan Musallam Recipe along with Vegetable Yakhni Pulao Recipe and Burani Raita for a delicious dinner for parties