Eggplant/Brinjal in a makhani style sauce is the only thing better is cooking it in a slow cooker and it is delicious.
- Add whole garam masala in the muslin cloth and tie it.Heat butter in a pressure cooker and put the garam masala sachet in it, add onions cashew nuts, saute it for 5 minutes.
- Then add salt, ginger garlic paste, cook this till raw flavour is gone. Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles).
- Let it cool down, remove the sachet amp; using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straining all, discard the seeds and peels of tomato.
- Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required, mix it and add toasted kasoori methi (crush it with hands) once it comes to boil switch off the flame.
- Cool it and store in small containers in refrigeration conditions. Use this Makhani gravy in many veg and non-veg dishes.
- Take egg plant cut them into thick slices. Heat oil in a tawa add eggplant thick slices, add salt, cook this in a slow flame on both sides till eggplant is golden in colour.
- Heat butter in a pan add makhani gravy mix it well and once it comes to boil add cream mix it well and drop the eggplant pieces, cook for some time and switch off the flame.