Vegan Baingan Makhani Recipe (Eggplant In Rich Coconut Gravy)

Step 1: To begin making Baingan Makhani Recipe (Vegan), wash and cut the eggplants into cubes and keep it immersed in water until you cook, to avoid oxidation

Step 2: Blanch the tomatoes in enough water for 10 minutes and then remove the skin, make a smooth puree using a mixer grinder and keep aside

Step 3: Heat oil in a pan, add the drained eggplants and saute until they cook to 3/4th and turn golden

Step 4: Keep them aside

Step 5: In the same pan, add the bay leaf, chopped garlic and saute till golden

Step 6: Add the grated ginger, green chillies and tomato puree and saute for a minute

Step 7: Add the coriander, red chilli, garam masala powder and saute till the oil separates on the sides

Step 8: Add the cardamom, fennel powder and salt and simmer for a few more minutes

Step 9: Add a cup of water if it gets too thick and simmer for 10 minutes

Step 10: Now, add in the sauteed eggplants and simmer until they are cooked through

Step 11: Switch off the flame, add the kasuri methi, coconut cream and mix well

Step 12: Garnish with sliced onions, coriander leaves and serve hot

Step 13: Serve Vegan Baingan Makhani Recipe along with flaky Tawa parathas and Kachumber salad for the weeknight dinner