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Stuffed Baby Eggplant Curry
Spinach Mushroom Curry
| By : |
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
4-5 servings
|
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 onion chopped
- 1 tsp cumin seeds
- 3 tomatoes chopped
- 1 jalepeno quartered
- 1 tsp turmeric powder
- red chili powder to taste
- 1 tbsp coriander powder
- 1 tsp garam masala
- salt to taste
- 9 ounces spinach chopped
- 8 ounces mushrooms sliced
- 3/4 cup Water
Ingredients
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Instructions
- Put Instant pot on Saute mode high. Add oil and let it get hot.
- Add cumin seeds, fry and add garlic. Once garlic is fried well add onions and Jalapeno and saute them for 2 to 3 minutes.
- Add Tomatoes and fry till mushy, then add spice powders, fry for 1 minute.
- Add spinach, mushrooms, salt and water. Mix well.
- Turn off saute mode and put manual mode high 3 minutes , keep vent to sealing mode.
- Do quick release or natural pressure release, I did Natural pressure release after 10 mins.
- If it is runny, put on saute mode again and keep stirring occasionally till desired consistency is reached. Serve hot.
Recipe Notes
If you don’t have coriander powder or garam masala, you can use curry powder.
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Subhadra is born & raised in India currently living in Texas. She is very passionate about cooking and Photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.
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Ingredient proportions and instructions couldnt be done wOrse, dont add any water and saute the onion and afterwards the timato a lot longer till onion are golden and tomatoes have released juice and a little sticky layer is starting to form at the bottom of the pot