Beautiful, butter-soft aubergines simmered in a rich makhani sauce for three hours are what you’ll be dreaming about tonight. It’s velvety smooth and perfect with basmati rice and fluffy Garlic and Coriander Naan.
For the aubergine makhani:
3large auberginescut into 1 inch chunks
800gpassatasieved tomato pulp
2tbspconcentrated tomato puree
4large cloves garliccrushed
5cmpiece fresh gingerpeeled and grated
2tspcoriander seedsfinely ground
Seeds of 6 cardamom podsfinely ground
¼tspfennel seedsfinely ground
3small red chilliesfinely chopped
100mldouble creamto finish
1tspkasoori methito finish
Toasted flaked almondsto garnish
2tbspchopped coriander leaves
Red onionscut into rings
Place all of the ingredients in the slow cooker apart from the aubergines, cream and kasoori methi. Give it a good whisk.
Fold in the aubergines and make sure they’re well coated. Place the lid on the slow cooker and cook on the high setting for 3 hours.
Don’t stir the curry too much – you want your aubergine to remain chunky so try to leave it to do its thing.
After around 3 hours, the aubergine should be beautifully soft. Remove the lid and allow it to cool for 10 minutes.
Finally, rub the kasoori methi between your palms and add to the curry. Finish with the cream, mixing thoroughly for a delicious creamy finish.
Garnish with flaked almonds, red onions and chopped coriander.