Rigatoni Makhani with Fried Aubergine Recipe
Here’s a delicious Rigatoni Makhani with Fried Aubergine recipe-it combines the creamy, spiced richness of Indian butter sauce (makhani) with hearty pasta and smoky fried aubergine for a unique Indo-Italian fusion dish.
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Ingredients (4 servings)
For the pasta & aubergine:
400 g rigatoni pasta
2 medium aubergines (eggplants), cut into thick slices or cubes
½ tsp turmeric powder
½ tsp chili powder (optional)
Salt, to taste
3-4 tbsp vegetable oil (for frying)
For the makhani sauce:
2 tbsp butter
1 tbsp oil
1 medium onion, finely chopped
2 cloves garlic, minced
1-inch ginger, grated
2 medium tomatoes (or 1 cup tomato puree)
8-10 cashew nuts, soaked in hot water for 10 minutes
1 green chili (optional, for spice)
½ tsp turmeric powder
1 tsp Kashmiri red chili powder (or paprika, for color)
1 tsp garam masala
½ tsp ground cumin
½ cup cream (or coconut cream for vegan option)
1 tsp sugar (adjust to taste)
Salt, to taste
Fresh coriander or parsley, chopped (for garnish)
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Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook rigatoni until al dente according to package instructions.
Drain and toss with a little oil to prevent sticking. Set aside.
Step 2: Fry the Aubergine
Sprinkle aubergine slices with salt, turmeric, and chili powder. Let them rest for 10 minutes.
Heat oil in a pan and shallow-fry the aubergine until golden and tender.
Remove and place on paper towels to drain excess oil.
Step 3: Make the Makhani Sauce
In a pan, heat butter and oil together. Add onions, garlic, and ginger. Sauté until golden.
Add tomatoes, cashews, and green chili. Cook until tomatoes are soft.
Let the mixture cool slightly, then blend into a smooth puree.
Return puree to the pan. Add turmeric, chili powder, garam masala, cumin, sugar, and salt. Cook 5 minutes.
Stir in the cream and simmer gently until the sauce is rich and silky. Adjust seasoning.
Step 4: Assemble the Dish
Add the cooked rigatoni to the makhani sauce. Toss well until pasta is coated.
Top with fried aubergine pieces.
Garnish with fresh coriander/parsley and an extra drizzle of cream or butter if desired.
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Serving Suggestion
Serve hot with garlic naan or a crisp green salad. This dish pairs well with a glass of light red wine or chilled lassi for fusion flair.