Paleo Baigan ki Subji

Discover a wholesome twist on a classic Indian dish with this Paleo Baigan ki Subji, a vibrant eggplant curry infused with aromatic spices. Perfectly suited for paleo diets, this flavorful recipe swaps traditional cooking oils for nutrient-rich coconut oil, adding a delightful depth to every bite. Tender cubes of eggplant are simmered with a fragrant medley of cumin, mustard seeds, turmeric, and garam masala, creating a rich and comforting curry that's naturally gluten-free and dairy-free. Quick to prepare in under 40 minutes, this dish is a satisfying option for busy weeknights, while its versatility makes it an excellent pairing with cauliflower rice or paleo flatbreads. Garnished with fresh cilantro, this paleo-friendly Baigan ki Subji is as nutritious as it is delicious, making it a must-try for anyone seeking wholesome Indian-inspired cuisine.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams small eggplants (brinjals)
• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 1 teaspoon sea salt
• 2 tablespoons fresh cilantro, chopped
• 100 ml water

Directions

Step 1

Wash the eggplants thoroughly and then cut them into small cubes, keeping the skin on.

Step 2

Heat coconut oil in a large pan over medium heat. Once hot, add cumin seeds and mustard seeds. Allow them to splutter for about 30 seconds.

Step 3

Add the finely chopped onion to the pan and sauté until they turn golden brown, about 5 minutes.

Step 4

Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.

Step 5

Add the chopped tomatoes and cook until they soften, about 3-4 minutes.

Step 6

Stir in the turmeric powder, coriander powder, red chili powder, and sea salt. Mix well and cook for another minute.

Step 7

Add the cubed eggplants to the pan, stirring to coat with the spices. Pour the water over the mixture and mix well.

Step 8

Cover the pan with a lid and let it cook on low heat for about 15 minutes, stirring occasionally, until the eggplants are tender.

Step 9

Remove the lid, add garam masala, and cook for an additional 2-3 minutes, allowing any excess liquid to evaporate and the flavors to meld together.

Step 10

Garnish with freshly chopped cilantro before serving.

Step 11

Serve hot with paleo-friendly flatbreads or cauliflower rice.

Nutrition Facts

Serving size	(1018.6g)

Amount per serving	% Daily Value*
Calories	528.3

Total Fat 32.2g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2377.0mg	0%
Total Carbohydrate 59.8g	0%
Dietary Fiber 23.0g	0%
Total Sugars 31.4g
Protein 10.9g	0%

Vitamin D 0IU	0%
Calcium 177.8mg	0%
Iron 7.1mg	0%
Potassium 2127.7mg	0%

*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: 50.6%

Protein: 7.6%

Carbs: 41.8%