Potato Eggplant Curry-Instant Pot
Hot and yummy potato eggplant curry and Tri color Quinoa is all you need to take you to your favorite warm and fuzzy place. It is one of those ultimate healthy food combinations.
Servings: 6
Calories: 276kcal
Ingredients
- 1 tablespoon Oil
- 1 inch Ginger minced
- 4 Garlic pods minced
- 2 Tomatoes chopped
- 1 Onion finely chopped
- 5 Potatoes cut into small cubes
- 6 Baby Eggplants cut into quarters
- 1 cup Water
- ½ cup crushed peanuts
- 1 tablespoon lime juice
- Cilantro to garnish
Spices
- 1 teaspoon Cumin seeds
- ¼ teaspoon Asafetida optional
- 1 teaspoon Turmeric powder
- 1 teaspoon cumin coriander powder
- ½ red chili powder
- 1 teaspoon Garam masala adjust to taste
- 2 bay leaves
- Himalyan Pink Salt per taste
For pot in pot cooking -
- Tall trivet
- 1 cup quinoa washed and rinsed
- 1.5 cup water
Instructions
- Start the pressure cooker in Sauté mode and let it warm up. Add oil. Once oil feels hot, add cumin seeds and minced garlic and ginger. Add bay leaves, asafetida. Sauté for 30 seconds so the mixture sizzles.
- Add onions, tomatoes and rest of the ingredients under spices. Sauté for 3 minutes.
- Add potatoes, eggplants and water. Stir well.
- For pot in pot, put tall trivet in the main insert, carefully in the middle of curry mixture. Stack the quinoa and water container and put it on the trivet.
- Close lid with vent in sealing position. Cancel Sauté. Press Manual/Pressure Cook mode at high pressure for 2 minutes.
- When the pressure cooker beeps after done, wait for 10 minutes to release the pressure manually.
- Stir well. Mash some potatoes with the back of the spoon. This will help thicken the curry. Add crushed peanuts and lime juice. Mix well.
- Garnish with cilantro and enjoy with quinoa.
Nutrition
Serving: 1cup | Calories: 276kcal | Carbohydrates: 53g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 109mg | Fiber: 12g | Sugar: 13g