Eggplant Tikka Masala

Super easy creamy Eggplant Tikka Masala, that tastes better than any Indian take out!
You don’t need to be a celebrity chef to make this flavorful Eggplant Tikka Masala at home with restaurant quality taste.

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Ingredients
For Marinating the Eggplant and Baking it.
1 large eggplant cut in cubes or (2 small eggplants)
1/2 cup thick yogurt (greek)
1 tbsp gram flour or (all-purpose flour)
1 tbs ginger (grated)
1 tsp garlic (minced)
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1 tbsp fresh lemon juice
2 tsp oil of your choice

For Tikka Masala Sauce
1 medium onion (finely chopped)
2 big cardamom
2 small fresh tomatoes
1 8 oz tomato puree
2 tbsp oil of your choice
1 tbs grated ginger
1 tbs fresh garlic (minced)
1 tsp kashmiri chilli powder
1 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
1 Inch cinnamon sticks
1 tsp kasoori methi /dry fenu greek leaves (if available)
¼ cup water
1/2 cup heavy cream or coconut milk
salt ,according to your taste.
1 tbs sugar, to adjust the acidity of the tomatoes(optional)
1 tbsp fresh coriander leaves or cilantro leaves.

Start this recipe by wash, peel into stripes, and cut into big cubes the eggplant. Then, in a big bowl, mix the eggplant cubes, yogurt, gram flour, or (all-purpose flour), grated ginger, minced garlic, red chilli powder, coriander powder, garam masala powder, turmeric powder, cumin powder, fresh lemon juice, oil, and a pinch of salt together.
" Mix everything together so that eggplant is coated nicely."
Cover with film and let it marinate in the fridge for 20-30 minutes.
Preheat the oven to 400 degrees F (200 degrees C) after 15 minutes.
Meanwhile, peel, and finely chop the onion, dice into small pieces the tomatoes and set all aside.
Prepare a baking tray with parchment paper and arrange eggplants evenly on it. Mostly baked goods does not stick to the eggplant. still, if you are not sure, brush it with little oil, or spray it.
Alternatively, you can pan-fry the eggplant in a large skillet over medium-high heat. or, you can cook it in an air fryer at 400°F (200°C) for 12-15 minutes.
Bake eggplant cubes at 400°F (200°C) for about 25 to 30 minutes or till they look a little crisp.

Making of tikka masala gravy
1. Take a pan. Add oil to it.
2. Once its hot add Cinnamon and Cardamom. Stir it once.
3. Add chopped onion to it .Saute it on low /medium flame.
4. Add ginger garlic and little salt at this time ,to expedite the process of sauteing the spices.
5. After 3-4 minute onion will look soft mushy and transparent .
6. Add turmeric powder ,coriander powder ,red chilli powder and saute it nicely for 2 minute on low/medium flame .In Indian cooking this part is really important.
7. Add tomato puree to it .stir it nicely and let it cook for 4-5 minute on slow flame .Masala /Spices will release the oil after its done .
8. Add baked eggplants in the gravy .Mix it properly without breaking .
9. Add cream /Coconut milk at this time .Mix it nicely .
10. Taste the gravy ,if it needs little salt ,add just a little ,This curry is special because of sweetness of cream and tomato.
11. Consistency of curry should not be runny ,it should be thick .Still if yu need to thin it a little add just a little water to it .
12. Stir it once ,let it cook on low flame for 1-2 minute.
13. Remove it in a serving bowl and serve.
14. Enjoy.