Hi guys, okay we're gonna make the most beautiful Aubergine Rogan Josh curry it
is quick, it is easy, it's a small amount of ingredients that are going to give
you the most fabulous, fabulous meal and it is so beautiful.
First up we've got an aubergine nice and firm right don't get a spongy one and
you don't want to be seedy, a couple of handfuls of tomatoes get them when
they're ripe, we've got coriander, some pistachios and
then some Patak's Rogan Josh paste with the pastes you get a whole load of
ingredients in one hit. Often aubergine it's a bit chewy this is going to be
buttery and soft and delicious and it's gonna soak up all of these flavours so
let me show you a really fantastic technique, get your pan on, half a wine
glass of water, bring it to a simmer, I'll take the end off then I'm gonna cut down
the length of the aubergine and then get the tip of your knife and just do a
little crisscross, now this is just going to allow the steam to get in and soften
this aubergine, it also will allow flavour from all those amazing spices in the paste
to penetrate the aubergine, aubergines can go a bit dark, so you just give it a
little rub with some lemon and it won't do that, this goes straight in the pan
and we're gonna put a lid on top, you're gonna steam it for about five minutes
until that water boils dry. Next up tomatoes so get yourself two big
handfuls and they're all different shapes and sizes, so you know if they're
small you can leave them whole and they'll just bust open in the cooking if
they're big, cut them into sort of smaller chunks quarters-they smell
incredible! I'm gonna get the coriander, I'm gonna use it in two ways as stalks are
really fragrant and delicious, so I'm gonna finely slice the stalks and then
I'll use the leaves later for sprinkling over the top and it'll be light and
delicate and gorgeous. Okay so nuts if you pound up nuts it gives
you a really nice texture, it's sort of soaks up juice from the tomatoes just a
little handful, I'm using pistachio here, but you could use cashew nuts, almonds
peanuts, even they're quite fresh kind of creamy nuts and it works really well
with the spice. What I love is you get like a powder, a dust and then you get these
bits of chunks, so it's all about texture, in this pan you can see the waters drying
up ,see how soft that is, we've completely transformed the humble aubergine so
we're going to go in here with a little oil all right and we're now gonna start
to fry, look at this right this skin here right we're gonna make that crispy
So if you just get a little spatula like this, you can just push it flat we're then
gonna go in with Rogan Josh spice paste you only need a nice heaped teaspoon, will
go in with the coriander stalks, smells so good and then we go in with the
tomatoes and look at that, it's all starting to fry up nicely I want to turn
The aubergine over so this has gone tender and look at that colour just give
it a nice little shake up and the great thing about this dish is you can change
the pastes, so you can go madras, you can go korma you know you just make it a little
bit different every single time, now we're pretty much done we're gonna
season it with some sea salt, sprinkle it with the pistachio and that will soak up
some of the flavour just like the aubergine and I could finish this on the
hob now if I wanted to, nothing wrong with that, but if you want to kind of
bake it in and make it really umptious and gorgeous then what I'm gonna do now
is put this in the oven.
So in the oven at 180 degrees Celsius which is 350
Fahrenheit, 25 minutes and that will be beautiful
Oooh, look at that, come on!
That is a beautiful meal right there, come on so colourful, really beautiful it
smells incredible, you could serve that in so many ways
You know I love it, just in little bits of poppadom just mop up the juices and
stuff delicious! Serve it with rice as a veg dish in it's own right, amazing
So look the fresh coriander on top, happy days, let's get in there, I've just cut
into this Aubergine, it'll be crispy on the top and just tender and buttery in
the middle, you've got juice galore, fantastic, but that my friends is a
brilliant little dish. I've just popped some Poppadom's here that little dusting
of the pistachio just gives it a really nice kind of creaminess and a texture.
mmm that is so good! that is my aubergine and sweet tomato
Rogan Josh. Cooked by me with a little bit of help from Patak's, thank you very much
Gotta try that one