Dahi Baingan is one of those awesome Pakistani vegetable recipes that everyone loves, especially when summer rolls around. The flavor is just amazing! Have you ever tried fried eggplants tossed into a spicy curry with some tasty garlic yogurt – it’s seriously good! And honestly once you try making it yourself, you’ll be hooked.

It goes super well with garlic rice or just plain steamed basmati rice. You can enjoy it with pretty much anything – even roti or chapati because it’s that delicious!

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About The Recipe

Dahi Baingan is a traditional dish from South Asia, especially popular in Pakistan and India. In this dish, “Baingan” is the Urdu word for eggplant, which is a common vegetable in Pakistan. Here people also call it “Baingan ka Raita”.

I’ve had a similar dish at a friend’s house where she prepared a mix of tomato and yogurt as a base gravy for the eggplant. My mom makes a version where she fries the eggplant separately and adds it to the tomato and yogurt mixture at the end.

Over the years, recipe for Dahi Baingan has evolved. Different regions have their own versions, each with unique twists using local ingredients to match their flavors.

Explore More Eggplant Recipes

Baingan Bharta
Aloo Baingan

Preparation Method Breakdown

Firstly the eggplant is either fried or roasted (personal choice) alongside basic spices to develop its flavour.

Next a spicy gravy is prepared to serve as the second layer. A combination of fragrant spices that include, salt, chili, cumin, turmeric and coriander powder are sautéed in oil, with onions and garlic to make a base for gravy.

Next, pour a mix of yogurt on top of the cooked eggplant and spicy gravy. This yogurt is both creamy and tangy, mixed with roasted cumin seeds and chopped garlic, which gives it a unique flavor. The yogurt adds a fresh taste that compliments the flavours of the spicy gravy.

Finish off by garnishing the chopped mint, green chilies, and cilantro. These not only make the dish look more appealing but also enhance the taste perfectly.

How To Make Dahi Baingan (Step-By-Step Instructions With Pictures)

Step 1: Wash the eggplant well and slice it into half-inch thick rounds. Sprinkle salt and turmeric on both sides. Heat oil in a pan on medium heat until hot, checking with a small piece of eggplant—it should sizzle. Add the slices without overcrowding the pan, and fry them until golden brown and soft, about 3 minutes per side. Once done, place them on paper towels to drain any excess oil.

Step 2: In the same pan, add more oil if needed and heat it on medium heat. Add chopped onions. Once the onions turn translucent, add garlic and continue frying until they turn brown. Add all the required spices as per the recipe card. Fry until the spices blend well. Keep the flame at a medium level. When the masala is well fried, add 1/2 cup of water. Reduce the flame to low, cover the pan with a lid, and let the masala fry until you see the oil separating.

Step 3: In a bowl, combine yogurt, a generous amount of minced garlic (which makes it taste amazing), and some roasted cumin seeds. Use a whisk or a fork to mix everything together until it’s smooth and well blended.

Step 4: In a serving dish, start by adding a layer of the prepared gravy. Spread it evenly. Next, arrange a layer of baingan slices on top of the gravy. Pour the prepared yogurt mixture over the baingan slices. Finish by garnishing the dish. Repeat these steps to create layers until you use up all the ingredients. Serve it with plain rice or homemade fresh chapati or naan. I would say eat it with paratha (you won’t regret it).

Choosing Right Yogurt For Dahi Baingan

When considering yogurt for this recipe, be sure to select a yogurt that is thick and creamy, ideally one that has been properly chilled in the refrigerator.
A runny consistency may not work well in this dish as it could affect the overall texture negatively.
Whipping the yogurt thoroughly before incorporating it into the recipe can help ensure a smooth and lump-free consistency, providing a more pleasant eating experience.
Opt for plain, unsweetened yogurt over flavored or sweetened varieties to maintain the intended flavor profile of the dish.

Bake or Air-Fry Eggplant Instead of Frying?

You can prepare baingan (eggplant) both ways. Here’s how you can do it.

Baking the Eggplant

When baking eggplant, preheat your oven to around 400°F (200°C). Place the prepared eggplant round slices on a baking sheet lined with parchment paper or lightly greased. Drizzle them with olive oil, sprinkle with salt and chilli flakes, and toss to coat evenly.
Bake the eggplant for about 25-30 minutes, turning them halfway through the cooking time, until they are tender and golden brown. Keep an eye on them towards the end to prevent burning. Adjust the cooking time as needed based on your oven and the size of the eggplant pieces.

Air-frying Method

Air frying is a great alternative to traditional frying that uses significantly less oil.

Preheat your air fryer to the recommended temperature (usually around 375°F or 190°C) for a few minutes.
Cut the eggplant into round slices. Toss it in a little bit of olive oil or a light coating of cooking spray to help them crisp up in the air fryer.
Arrange the eggplant in a single layer in the air fryer basket without overcrowding. Season the slices with salt and chilli flakes.
Cook the eggplant in the air fryer for about 10-15 minutes, shaking the basket or turning the pieces halfway through the cooking time to ensure even crispiness.
Check for doneness. The eggplant should be ygolden brown and tender when pierced with a fork.

More Vegetable Recipes

Aloo Shimla Curry
Palak Kofta
Arbi Masala
Bhindi Masala

Serving Options: Hot or Cold?

This “Baingan with Dahi” recipe is so flexible, you have the freedom to serve it either as a main course or baingan raita as a side dish with pulao, it’s entirely up to you.

To really enjoy all the flavors and textures, it’s best to eat it right after you make it. Eating it fresh makes it super special, and reheating is not the option since there’s yogurt in it, warming it up can change the taste and feel. So, make sure to enjoy this dish while it’s still fresh!

Frequently Asked Questions

Can I use any type of eggplant for this recipe?

While the recipe traditionally uses the round purple eggplants, you can also use other varieties like Japanese or Chinese eggplant. Just adjust the slicing according to the size and shape of the eggplant.

Can I substitute yogurt with any other ingredient?

If you are looking for a dairy-free option, you can consider using coconut yogurt or cashew cream as a substitute for traditional yogurt in this recipe.

Is this dish suitable for vegans?

If you replace the yogurt with a non-dairy alternative, this dish can be made vegan-friendly. Ensure that all ingredients used are vegan-friendly, including the spices and cooking oils.

Can I prepare the gravy in advance?

Yes absolutely, you can prepare the spicy gravy ahead of time and store it in the refrigerator. When ready to serve, reheat the gravy and assemble the dish with freshly fried eggplant slices and yogurt.

How long can the Dahi Baingan be stored?

This dish is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Do not reheat, just take it out from the refrigerator, wait for it to come to room temperature before serving.

Dahi Baingan | Yogurt Eggplant Recipe

Recipe by Mahnoor

4.7 from 7 votes

Course: Main, SidesCuisine: Pakistani

Servings: 6

servings

Prep time

minutes

Cooking time

minutes

Calories

270

kcal

Total time

minutes

Dahi Baingan is a popular Pakistani dish that features a layer of fried eggplant (baingan), followed by a layer of spicy gravy, combined with a final layer of yogurt, with plenty of refreshing garnish.

Ingredients

1 cup oil or ghee, for frying eggplant and gravy)
3 medium -sized eggplants, cut into 1-inch thick round slices.
500 grams yogurt plain, thick and cream
(whisked)
1 large -sized onion, finely chopped
1/2 cup water
2 tsp garlic, minced
1/2 tsp turmeric powder
1 tsp salt
1/4 teaspoon cumin seeds, roasted and crushed
1 tsp chilli flakes
1/2 tsp red chili powder
1/2 tsp garam masala powder
1 tsp cumin powder
1 tsp coriander powder
Handful Fresh mint or around 1/4 cup, finely chopped
1/4 cup cilantro, finely chopped
3 green chili, sliced

Directions

First wash the eggplant really well to get rid of any dirt. After that, slice it into round pieces that are about half an inch thick. Sprinkle some salt and turmeric on both sides of the slices. This will help make them taste better and keep them from turning brown.
Next pour some oil into a pan and heat it up on medium heat. You want the oil to be hot before adding the eggplant. To check, drop a small piece of eggplant in—if it sizzles, it’s ready. Carefully add the eggplant slices to the hot oil, but don’t overcrowd the pan. Fry each side until they turn golden brown and are nice and soft, which usually takes about 3-5 minutes. Once cooked, take them out and place them on paper towels to soak up any extra oil.
Now in same pan, add a little more oil if needed and heat it on medium. Throw in finely chopped onions and stir them around. Cook until the onions look see-through, which should take about 3 minutes. Then, add minced garlic into the pan and continue cooking, stirring it around until the garlic turns light brown. Make sure to keep an eye on it so it doesn’t burn.
When the onions and garlic are cooked, it’s time to add your spices: salt, cumin, coriander, turmeric, chili and garam masala powder. Stir these in and let them cook for about a minute to help bring out their flavors. Next, pour in about half a cup of water, lower the heat to low, and cover the pan with a lid. Let it simmer until you see the oil starting to separate from the rest of the mixture. This will take about 5-7 minutes, and it’s key to making the masala really tasty.
While that’s cooking, grab a bowl and mix together yogurt, a good amount of minced garlic, and some roasted cumin seeds. Whisk everything together until it’s nice and smooth.
Once the masala is ready, you can start putting your Dahi Baingan together! Start by spreading some of the cooked masala on the bottom of a serving dish, then add a layer of the fried eggplant on top, and drizzle the yogurt mixture over it. Keep going with layers until everything is used up, and then you’re ready to enjoy!

Notes

Cut the eggplant into medium-thick rounds to ensure it fries to a perfect texture, neither too thick nor too thin.
Select a thick and creamy yogurt that has been chilled in the refrigerator, as a runny consistency can negatively affect the dish’s texture.
Whipping the yogurt thoroughly before adding it helps achieve a smooth, lump-free mixture for a better eating experience.
It’s best to use plain, unsweetened yogurt, as this will preserve the intended flavors and allow the natural tanginess to enhance the other ingredients, leading to a balanced and tasty dish.
Keep the flame medium when cooking the gravy, as the high heat can burn the spices and garlic. It’s important to prevent them from burning for nice flavours.

Dahi Baingan – Yogurt Eggplant Curry