Instant Pot Aubergine and Tomato Curry
Instant Pot Aubergine and Tomato Curry
Instant Pot Aubergine and Tomato Curry
Instant Pot Aubergine and Tomato Curry
Servings
6
Servings
6
Ingredients
Instructions
  1. Trim the aubergine and chop them into 1.5cm cubes. Put them in a large bowl, season with lots of black pepper and toss with 3 tbsp of the vegetable oil.
  2. Set the Instant Pot to Sauté “normal”. When it’s ready fry the aubergine in 3 or more batches so it is browned on all sides. Don’t let it stew in its own juices. Drain the cubes on a tray lined with kitchen paper.
  3. Pour another tablespoon of oil into the Pot and sauté the onions, stirring regularly, until soft and golden brown.
  4. Add the remaining tablespoon of oil to the onions in the pot. Add the garlic, garam masala and chilli powder. Cook for 2 minutes stirring constantly.
  5. Add the water, sugar, salt, and bay leaf to the pot. Return the aubergines then finally add the tomatoes.
  6. Set the Instant Pot to manual for 5 minutes on high pressure. when the Pot is finished, do quick pressure release. Give the curry a good stir and if it seems a little runny then reduce the sauce by simmering using the Sauté function on “more”.
  7. To finish stir through the lemon juice and fresh coriander and season to taste with salt and freshly ground black pepper.
Recipe Notes

This curry can also be cooked on the hob following the same method, just simmer for 20 minutes in a pan on the hob at the end.