Gingered Chickpeas with Eggplant, Spinach and Tomato KABLI CHANA BAIGAN TARKARI

There is something incredibly comforting about a hearty, spiced stew, and this Gingered Chickpeas with Eggplant (traditionally known as Kabli Chana Baigan Tarkari) hits all the right notes. It’s basically the North Indian cuisine equivalent of a ratatouille—rustic, flavorful, and absolutely packed with veggies like fresh spinach and tomato. I love making this for casual Sunday feasts because it’s versatile; you can simmer it down into a thick, rich sauce or keep it lighter. If you are looking for a healthy vegetarian dinner that pairs perfectly with rice or pooris, this authentic recipe is a must-try.

This mélange of ingredients is a staple of North Indian cuisine. It serves as a delicious main dish for feasts and pairs splendidly with rice or soup. It can be left textured or cooked down until the eggplant creates a thick sauce.

Prep and Cook Time: 0.5 hours to 2 hours Yields: 4 to 6 servings

Ingredients

• 8 tbsp (120 ml) ghee; OR 6 tbsp (90 ml) olive oil mixed with 2 tbsp (30 ml) vegetable oil

• 1 medium eggplant, cut into 1 inch (2.5 cm) cubes (approx. 1 lb to 1.25 lbs / 455 g to 570 g)

• 1.5 tbsp (22 ml) scraped, minced fresh ginger root

• 2 hot green chilies, stemmed, seeded, and finely minced

• 0.5 tbsp (7 ml) cumin seeds

• 0.25 tsp (1 ml) yellow asafetida powder (hing)

• 1.25 cups (360 ml) peeled, seeded, and chopped tomatoes (approx. 1 lb / 455 g)

• 1 tbsp (15 ml) ground coriander

• 1 tsp (5 ml) paprika

• 0.125 tsp (0.5 ml) cayenne pepper

• 0.125 tsp (0.5 ml) black pepper

• 1 tsp (5 ml) turmeric

• 0.5 cup (120 ml) water

• 2 cups (480 ml) cooked chickpeas

• 1 lb (455 g) fresh spinach, washed, dried, and coarsely chopped; OR one 10 oz (285 g) package frozen chopped spinach

• 0.5 tbsp (7 ml) salt

• 4 tbsp (60 ml) chopped fresh coriander or parsley

• 1 tsp (5 ml) garam masala

Instructions

1. Heat 6 tbsp (90 ml) of the ghee (or olive oil) in a large nonstick frying pan or wok over moderate heat. When hot but not smoking, add the eggplant cubes. Fry, stirring frequently, until browned and soft (offering no resistance to the point of a knife). Remove with a slotted spoon and set aside.
2. Add the remaining 2 tbsp (30 ml) of ghee (or vegetable oil) to the pan and raise heat to moderately high. When hot, add the ginger, chilies, and cumin seeds. Fry until the seeds turn dark brown.
3. Add the asafetida and, seconds later, the tomatoes. Stir well. Add the ground coriander, paprika, cayenne, black pepper, and turmeric. Cook until the tomatoes are reduced to a sauce that separates from the oil (approx. 10 minutes depending on heat).
4. Add the 0.5 cup (120 ml) water and bring to a boil. Reduce heat to low. Add the fried eggplant, chickpeas, fresh spinach, salt, and half (2 tbsp) of the fresh herbs.
5. Cover and gently simmer, or bake in a preheated 325°F (160°C) oven, for about 0.5 hours (30 minutes). Note: If using frozen spinach, add it during the last 0.16 hours (10 minutes) of cooking.
6. Before serving, stir in the remaining fresh herbs and the garam masala.

Nutritional Information (Per Serving)

Based on a yield of 6 servings.

• Calories: 302 kcal

• Total Fat: 19g

• Saturated Fat: 10g (assuming Ghee is used)

• Cholesterol: 22mg

• Sodium: 590mg

• Total Carbohydrates: 25g

• Dietary Fiber: 9g

• Sugars: 5g

• Protein: 9g

• Net Carbohydrates: 16g

Pro Tips for Perfect Kabli Chana Baigan Tarkari

• Mastering the Eggplant: Eggplant acts like a sponge and loves to soak up oil. To prevent it from becoming greasy, make sure the oil is hot before adding the cubes. If you are watching your fat intake, you can roast the eggplant cubes in the oven at 400°F (200°C) for 0.3 hours (20 minutes) instead of frying them, then add them to the curry in step 4.

• The “Hing” Factor: Asafetida (hing) has a very potent smell when raw but adds a savory, onion-garlic flavor when cooked. If you cannot find it, you can substitute it with a mixture of garlic and onion powder, though the taste won’t be quite as authentic. Crucial: If you aren’t using the mild yellow Cobra brand, use only a tiny pinch, as pure asafetida is extremely strong.

• Don’t Rush the Spices: When frying the cumin, ginger, and chilies (Step 2), be careful not to burn them. If the cumin seeds turn black, they will taste bitter. You want a deep golden brown to release the essential oils.

• Spinach Strategy: If you opt for frozen spinach, it is vital to thaw it and squeeze out as much water as physically possible before adding it. Excess water from frozen spinach can dilute the rich tomato masala you spent time reducing.

• Texture Control: This dish is versatile. For a chunkier, stew-like texture, stick to the 0.5 hour simmer. If you prefer a “sloppy joe” consistency that is easier to scoop up with pooris or naan, let it simmer on low for an extra 0.5 to 1 hour, adding small splashes of water if it starts to stick.

• Flavor Melding: Like many North Indian curries, this dish tastes even better the next day after the flavors have had time to marry. It is a perfect candidate for meal prepping!

Frequently Asked Questions

What can I use if I don’t have Asafetida (Hing)? Asafetida adds a distinct savory flavor that mimics onions and garlic. If you cannot find it, you can omit it, or substitute it with a mixture of onion powder and garlic powder. However, for the most authentic North Indian flavor, try to source the yellow “Cobra” brand specified in the recipe.

Can I make Kabli Chana Baigan Tarkari vegan? Yes, this recipe is naturally vegetarian. To make it 100% vegan, simply use 6 tbsp (90 ml) of olive oil and 2 tbsp (30 ml) of vegetable oil instead of Ghee. The rest of the ingredients, including the chickpeas and vegetables, are plant-based.

Is this dish very spicy? It has a moderate kick due to the fresh green chilies and cayenne pepper. If you prefer a milder dish, you can remove the seeds from the green chilies before mincing them or reduce the cayenne pepper to 0.06 tsp.

Can I use canned chickpeas instead of cooking them from scratch? Absolutely. The recipe calls for 2 cups (480 ml) of cooked chickpeas. You can use a standard 15 oz (425 g) can of chickpeas. Just serve to rinse and drain them thoroughly before adding them to the pot to remove excess sodium and starch.

How long can I store leftovers? This dish stores very well and actually tastes better the next day as the spices meld. You can store it in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 2 months; just thaw it in the fridge overnight before reheating.

I really hope you give this Kabli Chana Baigan Tarkari a try. It is one of those recipes that looks impressive on the table but is actually quite simple to pull together. Whether you serve it up for a big Sunday dinner or just meal prep it for the week, the flavors of the ginger and eggplant only get better with time. If you do make it, don’t forget to pair it with that Gold Mung Dal soup or the Orange Zest Cheena Balls I mentioned earlier for the full North Indian feast experience. I’d love to hear how yours turned out—leave a comment below or tag me on social media so I can see your creation!