Instant Pot Eggplant & Potato Masala (Vegan)

This hearty eggplant and potato masala is made easy with Rupen's Masala curry sauce. Packed with spices and perfect for a cozy dinner, it’s a quick and delicious vegan dish for everyone.

Ingredients

• 2 medium eggplants, diced
• 3 medium potatoes, diced
• 1 medium onion, chopped
• 1-inch ginger, minced
• 1 cup Rupen's Masala curry sauce
• 1 cup water
• 2 tbsp oil (coconut or vegetable)
• Fresh cilantro for garnish
• Salt and pepper to taste
• Basmati rice or naan for serving

Instructions

1. Set your Instant Pot to sauté mode, heat the oil, and add the onions and ginger. Sauté for 2-3 minutes until soft.
2. Add the diced potatoes and eggplant, stirring for another 2 minutes.
3. Stir in Rupen's Masala curry sauce and water. Mix well, ensuring all the vegetables are coated.
4. Close the lid, seal the valve, and cook on high pressure for 5 minutes.
5. Once done, allow a natural release for 10 minutes, then quick-release the remaining pressure.
6. Season with salt and pepper to taste. Garnish with fresh cilantro and serve with basmati rice or naan.