Ingredients:

  • 1.5 lbs eggplant, cut into 1-inch cubes
  • 2 tbsp neutral oil (for searing)
  • 2 tbsp neutral oil (for masala)
  • 1 tsp cumin seeds
  • 1 medium yellow onion, finely diced
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 cup crushed tomatoes
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp Kashmiri red chili powder
  • 1/2 cup full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat 2 tablespoons of oil over medium-high heat. Add the eggplant cubes in a single layer. Cook without stirring for 2-3 minutes until the edges are golden brown, then toss and cook for another 3 minutes. Remove the eggplant from the pan and set aside on a plate.
  2. In the same pan, add another 2 tablespoons of oil. Toss in the cumin seeds; once they sizzle and smell nutty, add the diced onion. Sauté until the onion is translucent and just beginning to brown. Stir in the ginger and garlic, cooking for 60 seconds until fragrant.
  3. Pour in the crushed tomatoes, turmeric, garam masala, and chili powder. Reduce heat to medium and simmer for 5-7 minutes. Stir occasionally until the sauce thickens and small beads of oil separate from the edges of the sauce.
  4. Lower the heat and stir in the coconut milk until the sauce turns a velvety orange hue. Gently fold the seared eggplant back into the pan. Simmer for an additional 5 minutes to allow the eggplant to absorb the flavors. Turn off the heat and stir in the lime juice. Garnish with fresh cilantro.