Eggplant and Potato Curry (Sabzi/Shaak)

If you are looking for an easy eggplant recipe to eat with your roti, naan, or rice look no more! This is an eight minute recipe that the whole family will love and its delicious.

1. Turn on the Instant Pot to SAUTE mode

2. Wait until the Instant Pot display reads “HOT”

3. Add oil or ghee to the instant pot

4. Add hing and cumin seeds to the oil

5. Allow to sizzle for 30 seconds

6. Add in the tomatoes and mix well

7. Saute for 1 min.

8. Add in cut eggplant, potatoes, cumin powder, salt, chill powder, coriander powder, garlic and ginger paste.

9. Mix well to coat the vegetables with the seasonings

10. Add about 1/2 cup water

11. Close the Instant Pot and make sure the vent is set to sealing.

12. Press CANCEL on the Instant Pot

13. Press MANUAL/Pressure cook on the Instant Pot (high pressure) for 8 mins.

14. Once done, turn the vent on top of the lid to venting to release the steam

15. Press CANCEL on the Instant Pot

16. Open the lid and add jaggery or sugar (optional)

17. If you want less liquid, turn on the Instant Pot to SAUTE mode and burn off water

18. Press CANCEL on the Instant Pot

19. Garnish with cilantro

You can serve this with rice, roti or naan. I also like to make Khadhi with this.