Slow Cooker Aubergine Makhani
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.
Servings: 0
Ingredients
For the aubergine makhani:
- 3 large aubergines cut into 1 inch chunks
- 800 g passata sieved tomato pulp
- 2 tbsp concentrated tomato puree
- 4 large cloves garlic crushed
- 5 cm piece fresh ginger peeled and grated
- 2 tsp coriander seeds finely ground
- 2 tsp garam masala
- Seeds of 6 cardamom pods finely ground
- ¼ tsp fennel seeds finely ground
- 3 small red chillies finely chopped
- 50 g butter melted
- 1 ½ tbsp sugar
- 1 1/2 tsp salt
- 100 ml double cream to finish
- To garnish:
- 1 tsp kasoori methi to finish
- Toasted flaked almonds to garnish
- 2 tbsp chopped coriander leaves
- Red onions cut into rings
Instructions
- 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.