Ingredients
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- ½ - 1 serrano pepper minced (adjust to taste)
- 2-3 medium gold potatoes approx. 1 pound, chopped into 1-inch pieces
- 1 medium to large eggplant approx. 1 ½ pounds, chopped
- ¼ cup water
- ½ cup frozen or fresh/thawed onion masala (click here for recipe)
- 1 teaspoon salt
- ½ teaspoon garam masala
- Cilantro garnish
Instructions
- Press the sauté button then add the oil and allow it a minute to heat up. Once the oil is hot, add the cumin seeds and serrano pepper to the pot. When the cumin seeds turn brown, add the remaining ingredients (I don't even bother mixing).
- Secure lid, close the pressure valve and cook for 4 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Mix well, garnish with cilantro and serve.
Notes
- This recipe is part of my onion masala series – be sure to check it out!
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