2 medium aubergines, washed and cut into 1½x1½cm/â…xâ…in cubes
1 tsp chilli flakes
½ tsp dried fenugreek leaves (kasoori methi), rubbed between your palms
1 tsp dried fenugreek leaves (kasoori methi), rubbed between your palms
small handful chopped fresh coriander leaves
3 large garlic cloves, crushed
2 tsp grated fresh root ginger
1 medium onion, grated
500g/1lb 2oz tomato passata
300g/10½oz rigatoni
1½ tbsp brown sugar
3 cardamom pods, seeds ground
½ tsp chilli powder
2 tsp ground coriander seeds
½ tsp ground cumin seeds
1 tsp fennel seeds, coarsely ground
2 tsp garam masala
5 tbsp olive oil
1 tsp dried oregano
salt
2 tsp hot smoked paprika
1 tbsp tomato purée
¼ tsp ground turmeric
75g/2½oz butter
175ml/6fl oz double cream, plus extra to serve