A slow cooker recipe with Eggplant and a buttery tomato sauce.
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.
3 medium to large eggplants
4 medium tomatoes, finely chopped
1.5 Tblspn sugar
3 tspn sea salt
spices etc to saute
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
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
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
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.
Use your own home made tomato paste and ginger-garlic paste if you can.
Add some halved tiny cherry tomatoes to the garnishings.