- In a small pan, roast all the spices fon medium heat until all the spices are hot to touch. About 2 to 3 minutes. Take the spices out in a bowl and allow them to cool. Once the spices are completely cool, grind them to a fine powder in a small spice jar. Set the Instant Pot to saute mode and heat oil. Add hing and turmeric. Add onions and saute for 2 minutes. Add 1 teaspoon salt, curry leaves, ginger, garlic and saute for a minute. Add tomatoes and mix well. Press cancel and saute for another minute, deglazeing the bottom of the pot. Add potatoes, eggplant, remaining 1 teaspoon salt, red chili powder, cilantro and mix well. Add the spice blend, rice, and water. Give a quick stir and close the Instant Pot lid with the pressure release valve to sealing. Pressure cook on low pressure for 5 minutes followed by 5-minute natural pressure release. Open the Instant Pot and garnish with cilantro and coconut. Mix gently and top with ghee. Ghee can also be added while serving. Enjoy hot.
Masala baath
#myrecipe
By Shaalini Shaalu
Mar, 30th
596
Servings
2 persons
Cook Time
30 minutes
Ingredients
21
- 23
Ingredients
- Rice
- Oil
- Onion
- Hing
- Turmeric
- Tomato
- Green chillies
- Potato
- Brinjal
- Salt
- Red chilli powder
- Ginger garlic paste
- Curry leaves
- Corinader
- Water
- Corinader seeds
- Cumin
- Cinnamon
- Sesame seeds
- Poppy seeds
- Coconut
- Cardamom
- Pepper
Instructions
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