← All recipes
Indian · Side
Baingan Mutter Makhani Buttery Eggplant with Peas
Char-grilled eggplant mashed with green peas and cooked down in ghee, then enriched with a puréed sauce of slow-browned onion, almonds, golden raisins, garlic, ginger and chile, plus cream and a final spoon of ghee: smoky, sweet and indulgent.
- YieldServes 8 as a side
- Hands-on40 min
- Total1 h 22 min
- Difficulty
Ingredients
- 1000 geggplants, 2 medium, 900 g to 1.1 kg total
- 290 ggreen peas, fresh or frozen, about 2 cups, no need to thaw
- 8 tbspfresh cilantro leaves and tender stems, finely chopped
- 1½ tspcoarse kosher or sea salt
- ½ tspground turmeric
- 6 tbspghee or butter, divided into three portions
- 150 gred onion, 1 medium, halved lengthwise and thinly sliced
- 27 gslivered blanched almonds, about 1/4 cup
- 18 ggolden raisins, about 2 tbsp
- 4 clovesgarlic, large, coarsely chopped
- 4fresh green Thai, cayenne or serrano chiles, stems removed, halved crosswise, seeds left in
- 2 slicesfresh ginger, each about 5 x 2.5 cm and 3 mm thick, coarsely chopped
- 2 tbsptomato paste
- 120 mlheavy cream or half-and-half
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.