Easy Instant Pot Spiced Eggplant Pea Curry Recipe In Under 1 Hour
Immerse yourself in the tantalizing flavors of India with this Easy Instant Pot Spiced Eggplant Pea Curry, inspired by celebrity chef vibes. A delightful twist on traditional baigan bhartha, enjoy a mouthwatering dish with minimal effort and maximum taste!
Spiced Eggplant Pea Curry
4
15
minutes35
minutes180
kcal10
minutes1
hourImmerse yourself in the tantalizing flavors of India with this Easy Instant Pot Spiced Eggplant Pea Curry, inspired by celebrity chef vibes. A delightful twist on traditional baigan bhartha, enjoy a mouthwatering dish with minimal effort and maximum taste!
Ingredients
- Main Ingredients
1 medium aubergine, poked
2 tbsp canola oil
1 tsp garam masala
1 tsp ground coriander
½ tsp ground turmeric
1 medium yellow onion, finely chopped
1 tbsp grated ginger root
2 garlic cloves, finely minced
3 medium vine tomatoes, coarsely chopped
1 cup green peas, defrosted
Optional basmati rice for serving
A handful of fresh cilantro, chopped
A handful of fresh mint, chopped
- Alternative Ingredients
Canola oil replaces vegetable oil
Garam masala can be used instead of curry powder
Coriander powder instead of cumin powder
Vine tomatoes instead of plum tomatoes
Directions
- Prep the Eggplant – In your Instant Pot, place the aubergine and add water to just cover the bottom. Set to high pressure for 20 minutes. This softens the eggplant for easy cooking in the curry.
- Release Pressure & Prep Spices – After cooking, quick-release the pressure and remove the eggplant. Set the pot to sauté mode, heat the canola oil, and then fry the garam masala, coriander, and turmeric for about 30 seconds until aromatic.
- Sauté Onions and Aromatics – Add the chopped onions, sauté until translucent about 5-8 minutes, then add the ginger and garlic, cooking for another 2 minutes.
- Add Tomatoes & Season – Introduce the tomatoes and cook until they are mushy and integrated with the spices, around 7 minutes. Season with a pinch of salt during cooking.
- Combine Eggplant and Peas – Chop the cooked eggplant into chunks and add it to the pot along with the peas. Stir well and cook for about 3-5 minutes, ensuring everything is well combined and heated through.
- Optional Rice Serving & Garnishing – Serve this flavorful curry with basmati rice if desired and garnish with fresh cilantro and mint for a refreshing touch.
Equipment
- instant pot
- cutting board
- chef’s knife
Nutrition Facts
- Calories: 180kcal
- Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 320mg
- Potassium: 0mg
- Carbohydrates: 23g
- Fiber: 7g
- Sugar: 9g
- Protein: 5g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 0mg
- Iron: 0mg
