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how to make kashmiri dahi baigan
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4 from 3 votes

Kashmiri Dahi Baigan Recipe

Kashmiri dahi baigan- brinjals cooked in flavorful and delicious yogurt sauce
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Kashmiri cuisine
Keyword: dahi baigan, dahi wale baigan, kashmiri
Servings: 4 people
Author: Anjana Chaturvedi


  • 500 gm Brinjals / Baingan
  • 2 cup Yogurt / Dahi
  • 1 tbsp Fennel Seeds / Saunf coarsely crushed
  • 1.5 tsp Ginger Powder / Saunth
  • 4 Green Cardamom / Hari Elaichi
  • 1.5 tsp Kashmiri Chilli Powder
  • 3 tbsp Mustard Oil / Sarso ka tel
  • 2 tbsp Water / Paani
  • 1/3 tsp Asafoetida / Hing powder
  • 1/2 tsp Turmeric Powder / Haldi Powder (optional)
  • To taste Salt / Namak


  • Wash and wipe brinjals and chop into medium size cubes
  • Heat oil in a broad pan and deep fry the brinjal cubes on medium heat
  • Fry till they become golden in colour .
  • Drain the fried brinjals on a paper napkin to absorb the extra oil.
  • In a heavy and wide cooking pan add mustard oil.
  • Mix all the dry spices with 2 tbsp water and keep aside.
  • Add green cardamom and asafoetida in the hot oil and when cardamom start crackling add the spice mixture in it.
  • Give it a stir,remove the pan from the stove and then add the whisked yogurt
  • After few seconds put the pan on the stove on medium heat and Keep stirring continuously to avoid curdling.
  • When it start boiling then add the fried brinjal pieces.
  • Cook on medium heat for abour 5-6 minutes.
  • When it start to thicken and brinjal pieces become soft then its done.
  • Serve hot with roti or steamed rice