Saturday, 15 March 2014

Eggplant Tikka Masala

Heat is definitely not a turn-off at mine! Oh yes, Spicy and Hot Indian food are so flavoursome, incredibly easy and delicious that I wouldn't mine having them everyday!!


Ever since my Chicken Tikka Masala Pizza has been a yummy hit in many kitchen, in my very own to begin with, and because I have just recently become a big fan of spicy food, I have tried to come up with an Eggplant Tikka Masala recipe!




While Chicken Tikka Masala is a very popular Indian dish, I am not too sure if there exist anything like Eggplant Tikka Masala! But I can assure you that, whether you are fasting or not, or even if you are not a fan of eggplant, you'll drool over this dish! 




I promise! 


So, if you have eggplants at home and have no clue of what to do with it, you are right where you should be!





Happy Cooking!!


Equipment:
  • Stove/Pan
  • Refrigerator
  • Measuring Spoons

Ingredients:

For the Marinade:
  • 125g of Eggplants, sliced 1/4" thick strips
  • 3 Tbsp of Cream (Substitute: Yoghurt)
  • 1/4 Tsp of Crushed Garlic
  • 1/4 Tsp of Cayenne Pepper
  • 1/4 Tsp of Paprika
  • 1/4 Tsp of Cumin Powder
  • 1/4 Tsp of Garam Masala
  • 1/4 Tsp of Coriander Powder
  • Dash of Cinnamon
  • Dash of Clove
  • Dash of Ginger Powder
 For the Eggplant Tikka Masala
  • 4 Tsp of Ghee (2 x 2 Tsp of Ghee)
  • 1/2 Tsp of Cumin Seeds
  • 1 Small Onion, chopped
  • 2 Garlic Clove, finely chopped
  • 1 Chilli, Chopped
  • 1/4 Cup of Water
  • 1 Tomato, chopped
  • 3 Tbsp of Tomato Purée
  • 1/4 Tsp of Coriander Powder
  • 1/4 Tsp of Garam Masala
  • Chopped Coriander to Garnish

Method:
  • Combine all of the marinade ingredients and let refrigerate for atleast 2 hours.
  • Heat 2 Tsp of ghee in a pan, and toss in the marinated eggplant and let cook for 15-20 minutes or until cooked through. Reserve.
  • Heat the other 2 Tsp of ghee in another pan. Add the cumin seeds and let sizzle.
  • Add in the chopped onions. cook until translucent and add in the chopped garlic, chopped chilli, chopped tomatoes and tomato purée. Cook for some 5 minutes or until the chopped tomatoes have softened.
  • Now, add the water and cook for another 5 minutes or until the sauce slightly thickens.
  • Toss the coriander powder, garam masala and cooked eggplants in the tikka sauce and let cook for another 2 minutes!
  • Serve warm with plain rice or naan!





Enjoy!

15 comments:

  1. Looks spicy and tasty........ Nice clicks too!!

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  2. love this tikka masala in eggplant, love to try this.

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    Replies
    1. Linsy, thanks a lot! I urge you to, and let me know your feedback :D

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  3. Love this. never tried this combo of egg plant and tikka masala. Would love to have it with roti.. Yumm..

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  4. Whether the dish is there or no is irrelevant... but that bowl looks absolutely lipsmacking!!!

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  5. Really drool worthy eggplant tikka masala....Ur clicks are so lovely ....esp the last photo......

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  6. Hey made and enjoyed, can i make blog post and link back to yours? let me know please. thanks in advance.

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    Replies
    1. Hey Linsy! Im glad you enjoyed it :) So sorry for the late reply! Please go ahead, as long as you're linking back everything's good! No thanks ;)

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  7. Can I use tikka masala paste instead and how much?

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    Replies
    1. Hi Tracy! Yes you can use the tikka masala paste. I would say 1-2 tbsp should be enough! Let me know how it turns out!

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  8. Can I use tikka masala paste instead and how much?

    ReplyDelete

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