1largeeggplantaround 500 grams, diced into 1-inch cubes
3-4carrotscut into rounds
1/3cupgreen peasI used frozen
3/4cupcoconut milk6 oz
Press the saute button on the Instant Pot. Once the pot displays hot, add the oil and then add the chopped onion, garlic, ginger and jalapeño.
Cook for 3 minutes until onions soften, then add the chopped tomatoes and tomato paste. Stir to combine. Also de-glaze the pot at this point in case there's anything stuck at the bottom of the pot.
Add all the spices- coriander powder, smoked paprika, cardamom powder, turmeric powder and garam masala. Also add the salt and mix to combine.
Add the cubed eggplants and carrots along with the peas. Toss to combine with the masala.
Then add the water. Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 2 minutes with the pressure valve in the sealing position.Let the pressure release naturally for 5 minutes and then do a quick pressure release.
Open the pot and press the saute button. Add the coconut milk and stir. Also add the cilantro and let the curry simmer for 2 minutes.
Garnish with more cilantro and serve with rice. You may squeeze some lemon juice for tang.
Follow all the steps as such in a pot/pan over stove-top on medium heat until adding the tomatoes and tomato paste. Cook the tomatoes for 3 to 4 minutes until soft. Then add the spices, eggplant, carrots and peas along with 1 cup water. Cover the pot with a lid and let the veggies cook for around 15 minutes on low heat. Stir in the coconut milk, cilantro and simmer for 2 minutes.
You can add more coconut milk if you would like here. It would just make the curry creamier and more coconut-y. This was good for me!
Once pressure cooked, it might look like the curry has a lot of liquid. But once you add the coconut milk, it gets thick and continues to get thicker as it cools down. So do add the mentioned amount of water to pressure cook.