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Rigatoni makhani with fried aubergine
Fruit and vegetables
2 medium
aubergines
, washed and cut into 1½x1½cm/⅝x⅝in cubes
1 medium
onion
, grated
2 tsp grated fresh root
ginger
3 large
garlic
cloves, crushed
½ tsp dried
fenugreek
leaves (kasoori methi), rubbed between your palms
small handful chopped
fresh coriander
leaves
1 tsp
chilli
flakes
1 tsp dried
fenugreek
leaves (kasoori methi), rubbed between your palms
Tins, packets and jars
500g/1lb 2oz tomato
passata
300g/10½oz
rigatoni
Cooking ingredients
5 tbsp olive
oil
1 tbsp
tomato purée
¼ tsp ground
turmeric
½ tsp
chilli powder
2 tsp hot
smoked paprika
2 tsp ground
coriander seeds
½ tsp ground
cumin
seeds
3
cardamom
pods, seeds ground
2 tsp
garam masala
1½ tbsp
brown sugar
salt
1 tsp
fennel seeds
, coarsely ground
1 tsp dried
oregano
Dairy, eggs and chilled
75g/2½oz
butter
175ml/6fl oz
double cream
, plus extra to serve
Other
250ml/9fl oz hot water
Back to recipe
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