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