Hyderabadi Korma Recipe

Bagara Baingan

Eggplant Hyderabadi Style - HYK2

A classic Hyderabadi eggplant curry featuring tender baby eggplants in a rich peanut and korma gravy finished with butter, cream and fresh coriander.

Watch recipe video

Ingredients

• 2 tbsp vegetable oil
• 6 small eggplants, with stem attached and slit deeply in a cross pattern
• 30g peanuts, powdered
• 350ml water
• 1 packet Hyderabadi Korma
• 1 tsp butter
• 1 tsp cream
• 1 tbsp fresh coriander, chopped

Method

1. Heat oil in a large pan over medium-low heat.

2. Fry the eggplants on all sides, turning occasionally, until softened and lightly browned. This should take approximately 15 minutes.

3. Remove the eggplants and keep aside.

4. In the same pan, add 350ml water. Empty the full contents of the sachet into the pan and mix well.

5. Bring to a gentle simmer.

6. Add the peanut powder and stir continuously to prevent lumps from forming.

7. Add cream and butter and stir well.

8. Carefully place the eggplants into the curry without breaking them.

9. Add up to 50ml extra water if required.

10. Cover and cook on low heat for 3–4 minutes.

11. Add chopped coriander and gently mix.

12. Serve hot with rice or bread.