Rigatoni makhani with fried aubergine
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
When I can’t decide between Italian and Indian for dinner, I make this spicy, creamy rigatoni with fried aubergine in makhani sauce.
Ingredients
For the rigatoni makhani
- 2 medium aubergines, washed and cut into 1½x1½cm/⅝x⅝in cubes
- 5 tbsp olive oil
- 75g/2½oz butter
- 1 medium onion, grated
- 2 tsp grated fresh root ginger
- 3 large garlic cloves, crushed
- 1 tbsp tomato purée
- 500g/1lb 2oz tomato passata
- 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
- ½ tsp dried fenugreek leaves (kasoori methi), rubbed between your palms
- 1½ tbsp brown sugar
- salt
- 250ml/9fl oz hot water
- 175ml/6fl oz double cream, plus extra to serve
- 300g/10½oz rigatoni
- small handful chopped fresh coriander leaves
For the spice sprinkle
- 1 tsp fennel seeds, coarsely ground
- 1 tsp dried oregano
- 1 tsp chilli flakes
- 1 tsp dried fenugreek leaves (kasoori methi), rubbed between your palms
Method
Put the aubergine cubes in a colander in the sink and sprinkle with ½ tsp salt. Use your hands to coat the pieces in salt and allow to stand for 15 minutes. They may release a small amount of moisture during this time.
Meanwhile, heat the olive oil in a medium frying pan, suitable for shallow frying, on a medium heat. The oil should be about 1cm/½in deep in the pan. Once hot, add half of the aubergine to the pan. Cook for 7–8 minutes, carefully turning the aubergine cubes with tongs to avoid breaking them.
Once the aubergine pieces are golden all over, remove them from the pan with a slotted spoon and allow to drain on a plate lined with kitchen paper. Repeat for the remaining aubergine cubes. Set aside at room temperature while you make the sauce.
Melt the butter in a large, heavy-based casserole dish on a medium heat. Add the onion and fry for 10 minutes, until the onion is light golden-brown.
Add the ginger, garlic and tomato purée, cook for 2–3 minutes, then add the tomato passata, spices, sugar and 1¼ tsp salt. Stir well to combine, then cook for 1 minute before adding the hot water. Cover the pan with a tight-fitting lid and allow to simmer over a low-medium heat for 15 minutes, stirring halfway through.
Remove the lid from the pan and give everything a good stir. Allow to cool for 10–15 minutes before transferring the sauce to a food processor. Blend for 2 minutes until completely smooth – the sauce will turn a few shades lighter. Return the sauce to the pan set over a very low heat, add the cream and stir well.
Meanwhile, to make the spice sprinkle, combine the ingredients in a small bowl.
Cook the pasta following pack instructions until al dente. Drain, reserving around 375ml/12fl oz pasta water.
Add the cooked pasta to the makhani sauce and bring to a gentle simmer. Pour in the reserved pasta cooking water if the sauce needs thinning out. Simmer for a few minutes until the sauce coats the pasta well. Fold in the fried aubergine cubes, taking care not to break them.
To serve, top with the spice sprinkle, chopped coriander and a swirl of cream.
