Matar Baingan Sabzi, or eggplant and pea curry, is a vibrant and flavorful vegetarian dish beloved in Indian cuisine. This simple yet satisfying recipe perfectly balances the smoky depth of roasted eggplant with the sweetness of peas and a medley of aromatic spices. It's a quick and easy weeknight meal that's both healthy and incredibly delicious, making it a perfect choice for busy cooks seeking a taste of authentic Indian flavors. The combination of tender eggplant, succulent peas, and a rich, subtly spiced gravy makes this a dish that will quickly become a family favorite.
This recipe offers a delightful balance of textures and tastes, with the slightly charred eggplant providing a delightful contrast to the soft peas. The aromatic spices create a complex and fragrant curry that's sure to tantalize your taste buds. Ready to create this culinary masterpiece in your own kitchen? Let's dive into the step-by-step instructions to make this fantastic Matar Baingan Sabzi.
Tools Needed
- Knife
- Cutting board
- Blender
- Pan
Ingredients
- Brinjal (Eggplant): 3
- Peas: 1/2 cup
- Garlic
- Onion: 1
- Tomatoes: 2
- Green chilies
- Ginger: 1 inch
- Salt
- Oil: 3 spoons
- Mustard seeds
- Cumin seeds
- Turmeric powder: 1/2 teaspoon
- Coriander powder: 1/2 teaspoon
- Red chili powder
- Garam masala
- Vegetable masala
- Water
- Coriander leaves
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Cut the brinjal, removing the stalk. Peel the brinjal and cut it into small pieces while submerged in water to prevent browning.
- Add salt to the brinjal pieces in the water.
- Make a paste of garlic, onion, tomatoes, green chilies, and ginger.
Step 2. Sauté and Cook the Vegetables
- Heat oil in a pan. Add mustard seeds (optional) and cumin seeds. Sauté until fragrant.
- Add the brinjal pieces to the pan and fry lightly.
- Add peas, stir, and roast for a few minutes. Cover and let it cook for 2 minutes.
- Add the prepared paste to the pan and fry well. Cover and cook for a few minutes.
Step 3. Add Spices and Simmer
- Add turmeric powder, coriander powder, red chili powder, garam masala, and vegetable masala. Mix well.
- Add salt to taste and a little water to prevent burning. Stir and fry.
- Cover and cook for 2-3 minutes until the vegetables are tender.
Step 4. Garnish and Serve
- Garnish with coriander leaves and serve hot with roti or rice.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Cutting the brinjal in water prevents it from turning black.
- Adding salt to the brinjal helps to draw out excess water and prevents discoloration.
Nutrition
- N/A
FAQs
1. Can I use frozen peas instead of fresh peas?
Absolutely! Frozen peas work perfectly well in this recipe. Just add them during the last few minutes of cooking.
2. What can I do if my eggplant is too watery?
To prevent excessive water, salt the diced eggplant and let it sit for 15-20 minutes. This draws out the moisture. Then, pat it dry before cooking.
This Matar Baingan Sabzi recipe offers a flavorful and satisfying vegetarian meal that's perfect for any occasion. Enjoy the delicious combination of smoky eggplant and sweet peas, complemented by the fragrant blend of spices. We hope you enjoy making and savoring this simple yet incredibly delicious Indian curry!