HYDERABADI BAGARA BAINGAN RECIPE/BAGARA BAINGAN RECIPE

 

Hi Friends,today I'm going to share authentic hyderabadi bagara baingan recipe. It is very popular dish in trough out the world. This dish is mostly served in Muslim weddings along with biryani and the combo tastes really heaven. In nellore Muslim wedding menu is incomplete without this bagara baingan. We always prepare this bagara baingan with biryani. It is must and should in our family. I wanted share this recipe from few days as I'm receiving so many messages to share this recipe. Recently I prepared this dish at home and captured pics this time.process is little bit long, but it completely worth of time.

I hope you will give this a try and let me know how it turned out for you.

Servings : 5 persons

Ingredients :

Brinjal/baingan : 500 grams

Peanuts : 1/2 cup

Coconut : 1/2 cup

Sesme seeds/til : 1/3 cup

Tamarind : lemon size

Oil : 1/2 cup/100 ml

Salt to taste

Medium onions : 2 (blend into paste)

Green chillies : 4 slitted

Cumin seeds : 1 tea spoon

Mustard seeds : 1 tea spoon

Fenugreek seeds : 1/2 tea spoon

Curry leaves : 2 strings

Ginger garlic paste : 1 tea spoon

Coriander powder : 2 tea spoons

Chilly powder : 1 tea spoon

Cumin powder : 1/2 tea spoon

Cumin powder : 1/2 tea spoon

Coriander leaves : 1/2 cup

Method :

First ,take a pan add peanuts and dry roast peanuts until they are half done, then add coconut and roast until coconut changes into light golden color.(don't over roast them)

Now add sesme seeds and roast for few seconds on medium flame and remove fire.

Now soak tamarind in water for 15 to 20 minutes,squeeze and take out the juice.

Now take brinjals and make deep cross cuts as shown in the pics and drop them water by adding some salt.

Now heat oil in a pan, take brinjals and wipe with kitchen towel and drop them in oil.

Now fry until they are 80% cooked and take them into a plate and keep a side.

Now in same pan,add mustard seeds,fenugreek seeds and cumin seeds, let them splutter.

Now add chillies and curry leaves,saute for few seconds,then add onion paste and Ginger garlic paste,saute for 3 to 5 minutes.

Now add all spice powders and saute from 2 to 3 minutes on medium flame.

Now add peanut and coconut paste along with 1/2 cup of water and stir constantly until oil leaves pan sides.

Now add 2 to 3 cups of water mix it well, cover with lid and let it boil for 5 minutes. (add more water if required)

Now add fried brinjals? Add some more water if gravy is thick and cook for another 5 minutes.

Now add tamarind juice and cook for 5 more minutes and simmer the flame and cook until oil floats on top. Finally sprinkle chopped coriander and remove from fire and serve hot.

Note: stirring in between is very important otherwise your curry may burn.

Adjust gravy consistency as per your taste and add more water and cook.But I like thick gravy.

Pictorial :

Add peanuts to the pan and dry roast until they are half roasted

Add coconut and roast for few minutes

Now add sesme seeds, roast for few seconds and remove from fire

Now let them cool completely and take into a blender

Blend into a smooth paste by adding water

Soak tamarind for 20 minutes

Squeeze and takeout the juice

Now take brinjals, make deep cuts like this and drop them in salted water

Wipe brinjals with kitchen towels

Drop them in hot oil

Fry until they are 80% done and take into a plate

In same pan,add mustard seeds,let them crackle

Add cumin and fenugreek seeds

Add curry leaves and green chillies

Add ginger garlic paste,saute for few minutes

Add onion paste

Add salt and saute for few minutes

Now add coriander and chillie powder

Add cumin and turmeric powder

Saute for few minutes

Add peanut and coconut paste and 1/2 cup of water

Cook until oil leaves it's pan sides by stirring constantly

Now add 2 to 3 cups of water

Cover with lid and cook for 5 minutes

Now add brinjals

Cook for 5 minutes

Add tamarind juice

Cook until gravy becomes thick

Simmer the flame and cook on low flame until oil floats on top

Finally add coriander leaves and remove from fire

Serve!!!!

RESTAURANT STYLE MATAR PANEER RECIPE/MATAR PANEER GRAVY RECIPE

Matar paneer is a vegetarian north indian dish consisting of peas and paneer in a tomato based gravy,spiced with Garam masala.it is often served with rice and an Indian type of bread (naan,paratha,poori or roti)Various other ingredients are often added, such as yogurt or cream. 


Today I'm going to share restaurant style matar paneer. It is so tasty and creamy just like heaven. Preparing matar paneer is also so simple and easy. I hope you will give this a try and let me know how it turned out for you.

Servings : 4 

Ingredients :

Paneer : 250 grams(recipe here)

Matar/fresh or frozen peas : 1 cup

Medium tomatoes : 2

Large onion : 1

Small green chillies : 2

Oil : 2 to 3 table spoons

Fresh cream/malai : 2 table spoons

Sugar : 1/2 tea spoon(optional)

Cashew nuts or almonds : 15 to 20

Cus cus/poppy seeds : 1 tea spoon

Ginger garlic paste : 1 tea spoon

Kasuri methi/dried fenugreek leaves : 1 tea spoon

Chilly powder : 1/2 tea spoon

Coriander powder : 2 tea spoons

Garam masala : 1/2 tea spoon(recipe here)

Cumin powder : 1 tea spoon

Coriander leaves : 1 table spoons

Turmeric powder : 1/2 tea spoon

Method :

First soak cashews(I used almonds) and poppy seeds in water for 30 minutes and blend into a fine paste.

Now heat oil in a pan,add onions and green chillies,saute for 2 to 3 minutes then add ginger garlic paste and saute until raw flavors disappear.

 now add tomatoes. (I have some leftover tomato puree, so I used that) cook for 2 to 3 minutes and remove from fire and let it cool completely and blend into a smooth paste by all some water.

Now transfer this paste into same pan and add all spice powders(except Garam masala) salt and cashew paste and mix it well couple of minutes.

Now add peas and saute for 2 to 3 minutes and add 2 cups of water.

Cover and cook for 5 minutes. If gravy gets dry add some more water if required.

Now when mixture thickens add paneer,kasuri methi,Garam masala and cream.

Cook on low flame for 5 minutes and remove from flame and serve hot.

Pictorial :

Take soaked almonds and poppy seeds in a blender

Blend into a smooth paste

Heat oil in a pan add onions

Add chillies and saute for 2 minutes

Add ginger garlic paste and saute for few minutes

Add tomatoes

Cook for few minutes

Remove from fire and let it cool completely

Blend into a fine puree by adding some water

Transfer this mixture to same pan

Add all spice powders

Add cashew paste

Cook for 2 to 3 minutes

Add peas

Cook for 2 to 3 minutes

Add water

Cover and cook for 5 minutes

Now add paneer

Add kasuri methi and Garam masala

Add dollop of cream

Mix it well

Cook on low flame for few minutes and remove from fire

Serve