Malai Baingan is a recipe you need to try, because you are going to love it! The flavors blow up and are so good together! This is an easy and delicious indian eggplant recipe that will be quite different to anything you’ve tried. Creamy, spicy, hearty Indian Instant Pot recipe which is a great way to add a low carb keto side dish to your dinner table.
Malai Baingan | Keto Indian Creamy Eggplant
I love sharing recipes with you that you wouldn’t get outside of India. But this recipe is even more special, because you’re extremely unlikely to get it in India either. That’s because I totally made it up and it was so tasty that even thought I’m not a fan of eggplant pieces as a rule, I’d totally eat this. So I think it’s a good recipe for the eggplant lover as well as those who don’t particularly love eggplants. Really by the time the spicy, creamy sauce coats the caramelized onions and pan-roasted eggplants, the flavor explosion isn’t what you’d associate with eggplant.
Looking for more delicious eggplant recipes? Check out my Indian Baingan Bharta ! It gives you all the smoky flavor of traditional Baingan Bharta without having to spend the time to roast and char the eggplant.
Another great eggplant dish is my Instant Pot Baba Ghanoush ! It’s quick and easy to make and it makes a great appetizer or snack.
Also, check out my Tomato Eggplant Soup ! Pour everything into your Instant Pot, and you’ll have a wonderful Mediterranean soup for dinner in under 30 minutes.
I made this Malai Baingan very quickly on the stove top (once I decided what to do), and although I’ll list the spices I used, I’m quite sure you could make this with whatever spices you feel like and make versions from different cuisines, depending on the spices you use. But let me share how I did this so you can improvise.
The Recipe Steps are:
- Roll eggplant pieces in oil and mixed spices
- Sauté onions and eggplant until browned, then finish cooking under a covered lid
- Add heavy whipping cream or your favorite non-dairy substitute
Quick Indian Malai Baingan Creamy Eggplant
Ingredients
Mix together
- ▢ 3 cups ( 246 g ) Chopped, Peeled Eggplant
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Oil
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Turmeric
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Cayenne Pepper , (adjust spice level to suit)
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Garam Masala
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Amchoor or Chaat Masala , (optional)
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Goda Masala, or Chana Masala , (optional)
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Kosher Salt
Other Ingredients
- ▢ 1 ( 1 ) Sliced Onions
- ▢ 1 tablespoon ( 1 tablespoon ) Ghee or Oil
- ▢ 1/4 cup ( 62.5 g ) Water
- ▢ 1/4 cup ( 62.75 g ) heavy whipping cream or nondairy substitute of choice
Instructions
- Into a plastic ziplock bag, place the eggplant pieces. Pour in the oil and all spices. Smooth the bag together to mix up the spices and coat the eggplant with the oil and spices. This method keeps you from getting turmeric stains on your nails (don’t ask me how I know).
- Heat oil 1 tablespoon oil or ghee, and when it is hot, add in the onions and sauté for 2 minutes.
- Add in the spiced eggplant in a single layer, cut side down.
- Let the eggplant and onion brown for about 8-10 minutes.
- Add water and cover the pan, and let the eggplants finish cooking under steam.
- When they’re soft, add in the cream and stir, picking up any caramelized fond from the bottom of the pan. Let the cream boil and take on the flavor from the spices before serving.
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Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Quick Indian Malai Baingan Creamy Eggplant
Ingredients
Mix together
- 3 cups Chopped, Peeled Eggplant
- 1/2 teaspoon Oil
- 1/4 teaspoon Turmeric
- 1/4 teaspoon Cayenne Pepper (adjust spice level to suit)
- 1/4 teaspoon Garam Masala
- 1/4 teaspoon Amchoor or Chaat Masala (optional)
- 1/4 teaspoon Goda Masala, or Chana Masala (optional)
- 1/4 teaspoon Kosher Salt
Other Ingredients
- 1 Sliced Onions
- 1 tablespoon Ghee or Oil
- 1/4 cup Water
- 1/4 cup heavy whipping cream or nondairy substitute of choice
Instructions
- Into a plastic ziplock bag, place the eggplant pieces. Pour in the oil and all spices. Smooth the bag together to mix up the spices and coat the eggplant with the oil and spices. This method keeps you from getting turmeric stains on your nails (don’t ask me how I know).
- Heat oil 1 tablespoon oil or ghee, and when it is hot, add in the onions and sauté for 2 minutes.
- Add in the spiced eggplant in a single layer, cut side down.
- Let the eggplant and onion brown for about 8-10 minutes.
- Add water and cover the pan, and let the eggplants finish cooking under steam.
- When they’re soft, add in the cream and stir, picking up any caramelized fond from the bottom of the pan. Let the cream boil and take on the flavor from the spices before serving.
Quick Indian Malai Baingan Creamy Eggplant https://twosleevers.com/malai-baingan/
This Mango Onion Chutney is another Indian dish that I’ve never eaten outside of India. In fact, I’ve never even had it outside of our house as restaurants don’t even make it. It’s the simplest of things. Blend together some unripe/raw/green mango and some onion, add a few spices, temper with hot oil and mustard seeds, and you’re done.
Mango Onion Chutney
I meant to make this Mango Onion Chutney with one of the two raw mangos I bought when I make the Mango Panha , but I got distracted by a shiny object, actually several, and by the time I got around to it the mango was somewhat ripe. Traditionally this is made with tart, unripe mangos, but it worked this way as well. I used a blender because my hands sometimes bother me with my rheumatoid arthritis, but you’re meant to grate the onion and the mango rather than blend. So just do what works for you.
There’s an ingredient in here we’ve not used before which is very prevalent in Indian cooking, and that’s the black mustard seeds. If you don’t have these or choose not to get them, just use whole cumin seeds instead. Other than that, you should have everything needed.
LOOKING FOR MORE UNIQUE INDIAN RECIPES? CHECK OUT MYINDIAN SOOKHA KALA CHANARECIPE!
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Indian No Cook Raw Mango Onion Chutney
Ingredients
- ▢ 1/2 cup ( 82.5 g ) unripe green mango
- ▢ 1/2 cup ( 80 g ) Onion
- ▢ 2 teaspoons ( 2 teaspoons ) Truvia
- ▢ 1/2-1 teaspoon ( 0.5 teaspoon ) Cayenne Pepper
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Cumin
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Kosher Salt
- ▢ 2 teaspoon ( 2 teaspoon ) Oil
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Black Mustard Seeds , (or use cumin)
Instructions
- Peel and grate the mango and mix with the onion.
- Add the sweetener, cayenne, cumin and salt and taste. You want a good mix of hot, salty, tart, and sweet. Since mangos vary in their tartness, adjust as needed.
- In a small saucepan or heatproof ladle, heat the oil and when it is hot and starts to shimmer, add in the mustard seeds and let them pop. This classic tempering technique allows the mustard seeds to bloom in flavor and also flavors the oil.
- Once the seeds have sputtered for a bit (about 10 seconds), pour the flavored oil onto the chutney and mix well.
- Let the flavors marinate for about 10-15 minutes and serve with Indian food, fish, or grilled meat.
- This would also be a great dip for sweet potato fries.
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