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Instant Pot Eggplant & Potato Masala (Vegan)


This hearty eggplant and potato masala is made easy with Rupen's Masala curry sauce. Packed with spices and perfect for a cozy dinner, it’s a quick and delicious vegan dish for everyone.

Ingredients

  • 2 medium eggplants, diced
  • 3 medium potatoes, diced
  • 1 medium onion, chopped
  • 1-inch ginger, minced
  • 1 cup Rupen's Masala curry sauce
  • 1 cup water
  • 2 tbsp oil (coconut or vegetable)
  • Fresh cilantro for garnish
  • Salt and pepper to taste
  • Basmati rice or naan for serving

Instructions

  1. Set your Instant Pot to sauté mode, heat the oil, and add the onions and ginger. Sauté for 2-3 minutes until soft.
  2. Add the diced potatoes and eggplant, stirring for another 2 minutes.
  3. Stir in Rupen's Masala curry sauce and water. Mix well, ensuring all the vegetables are coated.
  4. Close the lid, seal the valve, and cook on high pressure for 5 minutes.
  5. Once done, allow a natural release for 10 minutes, then quick-release the remaining pressure.
  6. Season with salt and pepper to taste. Garnish with fresh cilantro and serve with basmati rice or naan.

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