Ingredients

• 1/2 tsp oil

• 1 small onion, thinly sliced

• 1 tomato, chopped

• 4 cups eggplant, chopped

• mix

  • 1/4 tsp turmeric, ground

  • 1/4 tsp cayenne pepper, ground

  • 1/4 tsp garam masala

  • 1/4 tsp amchoor

  • 1/4 tsp goda masala or chana masala (optional)

  • 1/4 tsp salt

• 1/4 cup heavy / whipping cream

Directions

1. In a pressure cooker, add the following in order: oil, onion, tomato, and eggplant. Do no mix.

2. Sprinkle the spice mixture on top. Do not mix.

3. Cook on low pressure for 4 minutes with a 10 minute natural release.

4. Saute on high heat until the mixture starts to bubble. Add the cream and stir well to incorporate. Allow the cream to thicken, about 2 minutes.

References

• Adapted from Indian Instant Pot Cookbook, 2017, p76, by Urvashi Pitre

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