Masala Brinjal |

Masala brinjal is a typical Indian recipe to get some variation in taste. Many people usually don’t like brinjal served on their plate. But if the recipe is bit spicy and mouth watering then definitely they would enjoy a lot. Brinjal, which is commonly known as eggplant are one of the easily available vegetable in the market and that too in an affordable range. As brinjal is reach in potassium so, it could be given to kids.

Masala Brinjal

Masala brinjal preparation is less time taking. It’s not only nutritious, but easily digestible also. It becomes soft after cooking and absorbs all the flavor of spices added to it. Following is one of the tastiest recipes for Masala Brinjal which you can cook easily at home.

Cooking time: 15 minutes
Preparation time: 10 minutes
Serves: 3


Masala Brinjal Ingredients

Masala Brinjal Ingredients

  • 4 medium sized brinjal
  • 2 medium sized, onion (finely chopped)
  • 1 tablespoon ginger garlic paste
  • 1 cup chopped tomatoes
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilly powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • ½ tablespoon garam masala powder
  • Amchur powder/ dried mango powder or one can use the lime juice as its substitute.
  • Fresh coriander leaves (chopped) for garnishing
  • 1-2 tablespoon butter or refined oil
  • One cup water
  • Salt to taste


Wash brinjals properly and cut them into square pieces. Take a frying pan and heat some butter or oil. When the oil is heated enough add cumin seeds. It will sputter and a nice flavor will come out. Now add chopped onions and sauté till it gets light pink. Add salt now. Add ginger garlic paste at this stage. Fry, till it turns slightly brown.

After few minutes, add the chopped tomatoes. Fry them and make it a thick gravy form. Add turmeric, coriander, red chilly, amchur or dried mango powder and garam masala powders (Add all the dry powders together) and cook till the masala mixes well and wait till it releases oil, otherwise a raw smell will come out. In Masala brinjal recipe all the spices should be well cooked. The tomatoes and red chilly powder actually add a lovely red color to this recipe.

Masala Brinjal Cooking

Cooking Masala Brinjal

Now, its time to put brinjal into the pan with all the fried masala and cover the pan. Cook it in low flame. Open the lid of the pan and check if the brinjals are well fried.

Then add little water and let it cook for couple of minutes. So it’s better if all the masala are fried first and then cook the brinjals as it takes less time to get softer and tender. Garnish the dish with chopped coriander leaves and long pieces of tomatoes.

Masala brinjal is best served with Chapattis or Parathas.

Masala Brinjal

Masala Brinjal is ready to serve

Masala Peanuts |

If you are bored of having fried snacks, try this simple ‘Masala peanut’ recipe which taste great with tea or coffee. They are also fried in oil, but absorb less oil and can be stored in airtight containers. These masala peanuts are coated with mild spices and are enjoyable. Next time, surprise your guests with masala peanuts and they will definitely ask for more.

Prep time: 15 min

Serves: 2


  • 1 cup shelled peanuts
  • ½ tsp chilli powder
  • ½ tsp turmeric
  • 1 cup gram flour (Besan)
  • Salt to taste
  • Oil for deep-frying


  1. Heat oil for deep-frying. 
  2. Take peanuts in a mixing bowl. Add chilli powder, turmeric, gram flour and salt. 
  3. Mix all these ingredients dry, without adding water. 
  4. Add oil and mix. 
  5. Add very little water just to wet the peanuts so that spices and flour is coated to the peanuts.
  6. Drop peanuts in hot oil just like pakodas. 
  7. Fry over a very low flame till light brown. 
  8. Take out over a tissue to remove excess oil. Store in airtight containers.

Masala Sweet Corn |

This spicy corn is easy to make and serves as a great snack and is quick to make. Sweet corn is healthy and rich in fibre. Masala sweet corn is made with tomato and soya sauce. The butter it in gives the dish a warm and Christmasy aroma. The sauce gives the corn a sweet and sour flavour.

Masala SweetCorn

Preparation time: 5 mins
Cook time: 5 mins

Masala SweetCorn - Ingredients

Masala SweetCorn – Ingredients


  • 1 cup frozen sweet corn
  • 1 medium onion chopped
  • 1/2 green bell pepper diced
  • 1/2 red bell pepper diced
  • 1/2 yellow bell pepper diced
  • 3 tbsp tomato sauce
  • 1/2 tbsp soya sauce
  • 1 tsp oregano
  • 1 tsp chilli powder or chilli flakes
  • 3 tbsp butter
  • Salt as per taste


Masala SweetCorn

Masala SweetCorn

Thaw the frozen corn as per the instruction on the packet.

Melt the butter in a frying pan.

Melt it in a low flame so that the butter does not turn brown.

Add the onions and fry till translucent. Next add in the corn and fry for a minute.

Pour in the tomato and soya sauce along with the chilli flakes and salt. Toss it all and add the bell peppers.

Mix everything well and sprinkle the oregano on top.

Serve hot.

Serving Instruction

Serve with a dash of lemon with crackers or nachos. It can be made a filling for tacos.

Stuffed Brinjal Masala |

Stuffed Brinjal Masala is quite popular in Andhra Pradesh. In some areas it is known as Guthi vankaya, however, in this recipe I have added tomato which makes it more delectable. Brinjal is high in water and potassium. It is supposed to possess many medical values, and is used as a remedy for cancer.

Stuffed Brinjal Masala

Preparation time: 20 mins
Cooking time: 20 mins
Serves: 3


Stuffed Brinjal Masala Ingredients

Stuffed Brinjal Masala Ingredients

For Masala

  • 4 tsp fried groundnuts
  • 2 tsp fried sesame seeds
  • 2 tsp coriander powder
  • 5″ dry coconut piece
  • 4 garlic pods
  • 1 lemon size tamarind (soaked into warm water)
  • 6 whole red chilies
  • 1/4 tsp turmeric powder
  • Salt to taste

For curry

  • 4 medium size brinjals
  • 5 tsp oil
  • 1/4 tsp mustard seeds
  • 3/4 tsp cumin seeds
  • 1 onion (finely chopped)
  • 1 big tomato (finely chopped)


Stuffed Brinjal Masala

Stuffed Brinjal Masala

Take a mixer jar and put all the masala ingredients and make a fine paste by adding little water and keep it aside.

Now take the brinjals and slit each brinjal in to four sections lengthwise with out cutting the crown. Now the brinjals are ready for stuffing.

Now take each brinjal and stuff the masala properly and keep them aside.

Now heat oil in a pan and add the stuffed brinjals in to it and fry them on all sides. When it is done, remove it from oil and keep aside.

Now in the same oil, add mustard seeds and cumin seeds, let them splutter.

Add onion and fry until the onion becomes soft. Add tomato, salt and mix well. Then cover lid and cook for 5 mins in medium heat.

Now add the remaining masala, stuffed brinjals with sufficient water and cover the lid, cook them until the brinjals becomes soft and tender.

Switch off the flame and serve hot.

Serving Instructions

You can serve stuffed brinjal masala with rice or naan/chapati.

Mughlai Saag Chicken (Spinach Masala Chicken) |

Mughlai recipes keep a distinct place among all the other south Asian food and Saag chicken is one among the most popular chicken recipes from ancient mughlai cuisine. Saag Chicken is a chicken dish which is prepared from cooking chicken with spinach along with lots of indian spices, onions, garlic, ginger etc. Following Saag chicken recipe elaborates, how to cook Saag Chicken in authentic mughlai way. Try it out at home and enjoy the mughlai taste.


  • 2 pounds skinless chicken pieces
  • 4-6 cloves of garlic, minced
  • 3 red onions , make paste in blender
  • 3 crushed tomatoes
  • 1 tbsp fresh ginger , grated
  • 1/2 cup of milk
  • 2 lb spinach, washed and finely chopped
  • 1/2 cup butter or desi ghee(clarified butter)
  • 1/2 tsp cayenne pepper
  • 1 tsp dry coriander powder
  • 1/2 tsp turmeric powder
  • 4-5 dry red hot chillies
  • 2 -3 large black cardamoms
  • 2-3 cloves
  • 1 cup of vegetable oil
  • 1 tsp mix spices powder (garam masala)
  • Salt as per taste


Heat a deep pan over low medium heat, deep fry the chicken pieces until turned golden brown and set aside.

Boil the spinach in 1/4 cup water, when cool, make the paste by grinding it in a blender and set aside.

Now, heat rest of the oil in a wok or deep pan and add onions, garlic, ginger, red chillies and saute for 1-2 minutes until turns light brown, then add crushed tomatoes and rest of the spices except garam masala and also sprinkle some water. Simmer the heat and cook for about 10-12 minutes. Next, add chicken and milk over the spices curry and let it cook on low flame for next 10-12 minutes until chicken turned out tender.

When chicken is done, add spinach & mix spices powder and keep stirring to avoid sticking to the pan. Cook for five more minutes over medium heat and then add butter at last.

Hot, spicy mughlai saag chicken is ready to serve. It goes very well with Naans, Parathas, missi rotis etc. Surprise your guests with this easy but tasty recipe.