Put the Instant Pot in the Saute mode medium. Pour a few teaspoons of oil into the inner pot.
2 tablespoon cooking oil
As the oil heats up, fry chopped onions, ginger, and garlic.
1 onion, 1 teaspoon ginger powder, 2 garlic clove
Add Tomato paste and saute for a minute. ( add 2 tablesppon of water)
2 tablespoon tomato paste
Add chopped eggplant, potato, and frozen peas. This is also the time to add all the spice powders, salt and water. Mix well.
8 small Eggplants, 3 red potatoes, ½ cup green peas, 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1 teaspoon Garam masala, 1 cup water
Now, turn off the Saute mode and put the Instant Pot on manual mode - high for 3 minutes and set the vent to the sealing position.
At the end of 3 mins, use the natural release option to let the ingredients cook.
You could also use the quick release option, but you would need to set the timer for 5 mins instead of 3 mins.
After the pressure is released, put it on saute mode again and boil for a minute after adding coconut milk.
¾ cup coconut milk
Garnish with cilantro strands and serve the dish hot and steamy!
1 tablespoon cilantro