Assemble all the ingredients.
And the spices.
Heat oil in a kadhai. Add cumin seeds and as they start to sputter, add ginger paste and saute for few seconds. Mix in chopped onions..
Cook until onions are translucent. Add chopped tomatoes and tomato puree. Mix it well. Cover and cook for 2 minutes.
Uncover and add all the spices one by one.
Pour 1/2 cup of water..
Cover and cook for 7-8 minutes or until tomatoes are soft and tender.
Pour in cream..
Chopped cilantro leaves..
Garam masala powder...
And mix it well. Adjust seasonings at this point.
Spread out the masala all around the kadhai/pan and place baingan on top of it.
Masala will stick to baingan, flip and coat the other side. Maintain the flame at the lowest setting while doing so.
Baingans are fully coated in masala. Sprinkle 2 tablespoon water on top of these eggplant slices.
Take it off the flame and let baingan soak in all the flavors.
Sprinkle chopped cilantro leaves and serve hot with warm rotis.