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Aloo Baingan (Potato and Aubergine Curry) in Pressure Cooker

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A pressure cooker recipe for potato & aubergine curry

  • Servings: 4
  • Calories per serving: ???

Utencils Needed

  • Pressure cooker

Ingredients

  • 1tbsp olive oil
  • 1tsp cumin seeds
  • 1 large onion
  • 1 crushed garlic clove (or substitute garlic paste or pre-chopped garlic)
  • 3tbsp ginger paste (or grate 2.5gcm piece of Ginger)
  • 1 green chilli (or substitute pre-chopped chilli)
  • 1tsp cumin
  • 1tsp garam masala
  • 1tsp turmeric
  • 1tsp chilli powder
  • 2 medium aubergines
  • 500g of potatoes
  • 3 tomatoes
  • 1tbsp tomato puree
  • vegetable stock cube

Preparation

  • Chop the large onion
  • Dice the chilli, store in a container
  • Add 3tbsp ginger paste to the same container as the chilli
    • If using real ginger, grate it
  • Add garlic to the same container as the chilli and ginger
    • If using real garlic, crush it
  • Chop the aubergines into cubes, store in a container
  • Chop the potatoes into cubes, store in a container
  • Dice the tomatoes, store in a container
  • Use the vegetable stock cube to make 100ml of stock (add to 100ml hot water and stir)
  • Measure out all the spices (cumin, garam masala, turmeric, chilli powder, 1tsp each) into a container

Cooking

  • Put pressure cooker into saute mode with the lid off
  • Add 1tbsp olive oil
  • Add cumin seeds
  • Wait for cumin seeds to change colour
    • Should take no more than 30 seconds after sizzling starts
  • Add the onions
  • Once the onions are frying, start a timer
  • 2 MINUTES
    • Stir in the ginger, chilli and garlic
  • 6 MINUTES
    • Add the spices and stir
  • 7 MINUTES
    • Stir in the potatoes, aubergines and tomatoes until everything is covered in spices
    • Pour in the vegetable stock
    • Add 1tbsp tomato puree
    • Add a pinch of salt
    • Reset the timer
  • Seal the lid
  • Switch to stew mode or equivalent and cook for 3 minutes

Next time

  • Try lime juice?
  • Try coriander

Sources