Nut-Free Baigan ki Subji

Indulge in the comforting flavors of Nut-Free Baigan ki Subji, a wholesome Indian eggplant curry that's perfect for those with dietary restrictions or simply looking for a nut-free twist on a classic dish. This vibrant recipe features tender eggplants simmered in a rich, aromatic tomato-onion masala infused with warming spices like cumin, coriander, and garam masala. With no nuts or dairy, this vegan curry is both allergen-friendly and packed with flavor. Ready in just 45 minutes, this easy-to-make dish is ideal for weeknight dinners and pairs beautifully with warm chapati, fluffy rice, or your favorite bread. Garnished with fresh cilantro, it’s a delightful way to savor the essence of Indian cuisine—without the nuts!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Eggplants (Baigan)
• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 1 medium Onion, finely chopped
• 4 medium Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 2 medium Tomatoes, chopped
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1.5 teaspoons Coriander powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Wash the eggplants thoroughly and cut them into medium-sized cubes.

Step 2

In a large pan, heat the vegetable oil over medium heat.

Step 3

Add the cumin seeds to the hot oil and sauté for a few seconds until they begin to splutter.

Step 4

Add the chopped onion and sauté until they are soft and translucent.

Step 5

Stir in the minced garlic and grated ginger. Cook for about 1-2 minutes until fragrant.

Step 6

Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

Step 7

Add turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine the spices with the tomato-onion mixture.

Step 8

Add the eggplant cubes to the pan. Mix everything well so that the eggplant is coated with the spice mixture.

Step 9

Cover the pan and let it cook on low heat for about 15-20 minutes or until the eggplants are fully cooked and tender, stirring occasionally to prevent sticking.

Step 10

Once the eggplant is cooked, sprinkle garam masala on top and mix well.

Step 11

Garnish with fresh cilantro before serving.

Step 12

Serve hot with chapati, rice, or any bread of your choice.

Nutrition Facts

Serving size	920.6 grams (920.6g)

Amount per serving	% Daily Value*
Calories	500

Total Fat 29.50g	38%
Saturated Fat 4.10g	21%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 2403mg	104%
Total Carbohydrate 60.70g	22%
Dietary Fiber 23.40g	84%
Total Sugars 29.00g
Protein 10.90g	22%

Vitamin D 0IU	0%
Calcium 189mg	15%
Iron 8mg	42%
Potassium 2132mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 7.9%

Carbs: 44.0%