🇵🇰 Pakistani Vegetarian

Eggplant Karahi

Name: Eggplant Karahi
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 3 servings
Cuisine: Pakistani
Ingredients: 1 tsp Garam Masala; 2 tbsp Tomato Puree; to taste Salt; 5, chopped Tomato; 4 cloves, minced Garlic; 3, slit Green Chili; 2 tbsp Ghee; 1, sliced Bell Pepper; 3, cut into batons Spring Onions; 2 large Eggplant

🇵🇰 Pakistani

A robust Pakistani classic — Eggplant browned hard, softened tomatoes and ginger, and a masala cooked down until thick, dark and glossy. Best mopped up with naan, straight from the karahi.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

Garam Masala1 tsp
Tomato Puree2 tbsp
Saltto taste
Tomato5, chopped
Garlic4 cloves, minced
Green Chili3, slit
Ghee2 tbsp
Bell Pepper1, sliced
Spring Onions3, cut into batons
Eggplant2 large

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the oil in a heavy karahi and soften the onions in it patiently until they turn deep gold at the edges.
2
Add the Eggplant and fry hard until it takes colour on every side.
3
Tip in Ghee and Garlic, stirring to lift the browned bits from the pan floor.
4
Add the spices and salt and fry for two minutes, adding splashes of hot water so nothing catches.
5
Cover and simmer on a low flame until the Eggplant is fork-tender and the oil separates at the edges of the masala — the classic 'tayyar' sign.
6
Garnish with ginger, chillies and coriander, and serve with roti or rice.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Aloo Baingan Karahi Recipe by Maha Hassan · on YouTube