Eggplant Makhani | Slow Cooked

Eggplant/Brinjal in a makhani style sauce – the only thing better is cooking it in a slow cooker. Delicious!

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A slow cooker recipe with Eggplant and a buttery tomato sauce.

We have some more slow cooker recipes, and please browse our collection of delicious eggplant recipes here and here. Find inspiration in our Autumn recipes here and here.

2015-04-03 11.54.39-1

Brinjal/Eggplant Makhani, Slooow Style

equipment: slow cooker or crockpot

cuisine: Indian style
prep time: under 30 mins
cooking time: 3 hours in a slow cooker
serves: 4-6
depending on how you use it.

ingredients
3 medium to large eggplants
4 medium tomatoes, finely chopped
1.5 Tblspn sugar
3 tspn sea salt

spices etc to saute
ghee
4 cloves garlic, chopped finely or pressed
1 Tblspn grated ginger (or use 1.5 Tblspn ginger-garlic paste instead of the garlic and ginger)
3 dried red chillies
2 tspn coriander powder
2 tspn cardamom powder or 6 cardamom pods, cracked
4 cloves
2 cinnamon sticks
1 Tblspn cumin seeds
1/2 tspn fenugreek seeds
pinch asafoetida, or half onion, finely chopped
2 Tblspn raw unsalted cashews
1 Tblspn tomato concentrate

to finish
50g butter
100ml double cream
2 tspn garam masala
1 Tblspn kasoori methi (dried fenugreek leaves) (optional)
green coriander/cilantro, chopped
a little finely chopped raw red onion or spring onions/scallions

method
My slow cooker’s insert can be removed and placed on the hotplate of the stove. If yours does not have this facility, use a separate pan.

Heat the pan over a low flame, add a little ghee and let it melt. Add the ginger, garlic (or ginger and garlic paste) and the dried chillies. Saute them off slightly and add the cinnamon stick, cumin seed, fennel seed, cloves, cracked cardamom pods if using, and fenugreek. Saute them for a couple of moments, increasing the heat a little if necessary. Add the cashews and stir till beginning to brown. If you are using chopped onion, add that now and saute with the spices until translucent.

Now add the spice powders – cardamom (if using), coriander and asafoetida. Stir for a moment, not too long, then add the tomato paste and saute that while stirring until the raw smell diminishes.

Add the tomatoes and allow to cook down. When soft, add about 750ml water and place the pan into the slow cooker.

In a separate pan, saute the eggplant until it has a little colour but is not yet cooked. Then add the eggplant to the slow cooker and stir thoroughly.

Cook on high for 3 – 4 hours, then turn it to low setting to keep it warm until you are ready for dinner.

Turn the slow cooker off for about 10 minutes, then stir through the butter, then the cream, garam masala and kasoori methi. Top with chopped onions or spring onions and plenty of chopped green coriander leaves.

 

Brinjal Makhani

recipe notes
Use your own home made tomato paste and ginger-garlic paste if you can.

Add some halved tiny cherry tomatoes to the garnishings.

 

 

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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