Rogan Bosh

Updated at: Thu, 17 Aug 2023 10:38:41 GMT

Step 1

Peel the garlic and ginger and put them into the blender | Rip the stems from 2 of the chilies, removing the seeds if you prefer a milder sauce, and add them to the blender | Add the tomato paste and 1⁄4 cup water and blend to a smooth paste (add more water if needed)

Step 2

Trim the eggplant and cut it into 1⁄3 x 1⁄4-inch chunks | Add 2 tablespoons of the oil to the large frying pan | Add the eggplant and cook for about 10–15 minutes, turning regularly, until well browned on each side

Step 3

While the eggplant is cooking, put the cardamom pods in a mortar and pestle and bash them to release the seeds (or use the end of a rolling pin) | Discard the shells | Peel and finely chop the onion

Step 4

When the eggplant is browned, tip it onto a plate and set aside | Add the remaining oil to the pan along with the cardamom, peppercorns, bay leaf, and cinnamon and fry for 2 minutes | Add the chopped onion and sugar | Reduce the heat to medium and sauté for about 10–15 minutes, stirring the onions until they’ve softened (add a splash more oil to the pan if the onions begin to stick)

Step 5

Add the ginger paste from the blender to the saucepan | Add the ground cumin and coriander and mix everything together well | Set the pan over medium-high heat and fry for 5 minutes, stirring regularly | Add the eggplant cubes and stir well | Add the coconut yogurt and stir it in (if it’s too thick, add a little water to loosen—you want a thick, gravy-like consistency) | Cover with the lid and cook for 5 minutes

Step 6

Rip the stem from the remaining chili, cut it in half lengthwise, and remove the seeds if you prefer a milder flavor, then slice finely | Taste the curry and season with salt or garam masala as necessary | Serve up onto bowls or plates, sprinkled with a little fresh cilantro, coconut flakes, and the finely sliced chili

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