Kashmiri Dahi Baingan is an authentic flavorful Indian eggplant curry cooked in curd-base gravy. This is an easy and quick side dish. Dahi baingan curry is gluten-free also.
This is my 3rd way of making dahi baingan. Recently I have shared 2 other Dahi baingan and I’m in love with all three types of it. This Kashmiri dahi baingan has a distinct flavor from the fennel seeds used.
My 1st dahi baingan is basically made in eastern states like Kolkata and Odisha. That is completely flourless and curd is not cooked in fact. Read my Odia Dahi Baigana recipe and North Indian Dahi Baingan recipe here. So I have a post (Dahi baingan 3 ways) where I have compiled the 3 in one place.
Kashmiri Dahi Baingan
Though Kashmir is also in North India, the cuisine is somewhere different and unique as well. In this Kashmiri Dahi Baingan, I’m using curd and tomatoes as a base of the gravy. It doesn’t contain any flour as well. Here if you wish to make a no onion no garlic dahi baingan, this is just perfect for you.
The distinct aroma in Kashmiri cuisines like this or Kashmiri dum aloo comes from fennel seeds or saunf. When I was preparing my Kashmiri Dum Aloo for the first time, I was actually very unsure of adding saunf powder to my gravy. But I did as a trial. And trust me the taste is something different and I loved that.
What is dahi baingan?
Dahi baingan is an Indian eggplant curry where eggplant or aubergine is cooked in curd base gravy and distinct spices. The spices makes it give different flavor to the gravy.
Is this curry vegan?
Authentic Kashmiri dahi baingan or any dahi baingan is not vegan since we use curd as the main ingredient here. If you wish, you can try with non-dairy curd too. Honestly, I have not tried the vegan version of this yet. But it will not give that authentic flavor I guess.
Is this curry gluten free?
Yes dahi baingan is a gluten-free and a flour-free recipe.
What spices are used in Kashmiri Dahi Baingan?
Kashmiri dahi baingan is a flavorful curry made with curd-base gravy and spices. Though it doesn’t need any fancy spices, some spice plays an important role in making this curry different than other dahi baingan recipes. That is fennel powder, which brings in sweet flavor to the gravy.
So little tangy, little sweeter flavor makes it delicious. Other than that regular spices like coriander powder, cumin powder, red chili powder, turmeric powder, etc. In addition, I love to add asafoetida or hing to my curd-based gravy for an extra punch of flavor.
Shall I use Kashmiri chili powder in this recipe?
For a rich red color, use kashmiri chili powder. Otherwise regular chili powder is also perfect. You can adjust the quantity as per taste.
How To Make Kashmiri Dahi Baingan?
Clean and chop brinjals in desired size.
Shallow fry them till soft and cooked brown.
Remove from pan and keep aside.
Add some more oil in the pan. Add cumin seeds and let it crackle.
Now add hing and other spices (coriander powder, turmeric powder, cumin powder, red chilli powder, fennel powder).
Saute for a minute. Then add curd and tomato puree to the pan. Keep stirring till it starts to boil.
Add water as per required consistency. Now add fried brinjals and simmer for another 3 – 5 minutes.
Turn off heat when reached desired consistency. Garnish with coriander leaves and serve hot.
Recipe Card For Kashmiri Dahi Baingan
Kashmiri Dahi Baingan
- Wash and clean brinjals.
- Chop into desired size.
- Heat 3 – 4 tbsp oil in a pan.
- Shallow fry brinjal pieces on low heat.
- Cover with a lid and flip/ stir in between.
- Remove from heat when done and keep aside.
- In the meanwhile make a puree of tomatoes, curd, ginger and green chilli.
- In the same pan add 1 tbsp ghee/ oil.
- Add cumin seeds and let it crackle.
- Then add all dry spices mentioned above in ingredient list.
- keep heat on low flame to avoid burning.
- You can also add 2 tbsp water to spices to avoid burning.
- After 15 – 20 seconds add puree and keep stirring continuously.
- Add 1/2 cup water and keep stirring till it starts to boil.
- Now add fried brinjals and give it a nice stir.
- Simmer for 3 – 5 minutes or till you get desired consistency.
- Turn off heat and garnish with finely chopped coriander leaves.
- Serve hot with paratha or with rice.
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