Instant Pot Eggplant Recipe – Dhana Jeeru & Jaggery Flavors

Last Updated on 2 months by Neha Deshmukh

Instant Pot Eggplant Recipe – Dhana Jeeru & Jaggery Flavors

Hey everyone! I’m so excited to share this Instant Pot eggplant recipe with you. It’s a dish that’s close to my heart – the flavors are just so comforting and remind me of my grandmother’s cooking. It’s a little sweet, a little spicy, and incredibly flavorful. Plus, the Instant Pot makes it unbelievably easy!

Why You’ll Love This Recipe

This isn’t your average eggplant dish. The combination of dhana jeeru (coriander-cumin powder), jaggery, and a touch of chili powder creates a unique and delicious flavor profile. It’s quick, easy, and perfect for a weeknight meal. Honestly, once you try it, you’ll be making it again and again! It’s a fantastic way to enjoy eggplant even if you’re not usually a fan.

Ingredients

Here’s what you’ll need to make this flavorful eggplant curry:

• 3 tbsp oil
• 1 lbs eggplant (about 450g)
• 1 bunch methi (fenugreek leaves)
• 1 tsp cumin seeds
• 4 garlic cloves
• 1 tsp ginger, grated
• 0.5 tsp turmeric powder (about 2g)
• 2 tsp dhana jeeru (coriander-cumin powder)
• 1 green chili, finely chopped
• 0.5 tsp chili powder (about 2g)
• 1 tsp salt (about 6g)
• 1 tbsp jaggery (about 15g)

Ingredient Notes

Let’s talk about a few key ingredients!

• Dhana Jeeru: This is a classic Indian spice blend of coriander and cumin. It’s readily available in Indian grocery stores, and honestly, it makes all the difference in this recipe. You can find it whole or powdered. If you can’t find it pre-made, you can easily make your own by combining equal parts coriander powder and cumin powder.
• Jaggery: Jaggery is unrefined cane sugar, and it adds a lovely molasses-like sweetness. It’s different from regular sugar – it has a more complex flavor. If you absolutely can’t find jaggery, you can substitute with brown sugar, but the flavor won’t be quite the same.
• Eggplant: I prefer using Indian eggplants (the long, slender ones) for this recipe, but any variety will work! Globe eggplants are fine too, just make sure to cut them into roughly 1-inch cubes. My mom always used to soak the eggplant in salted water for about 15 minutes before cooking to reduce bitterness, which is a good tip if you’re using a variety that tends to be bitter.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in your Instant Pot using the ‘Sauté’ function. Once hot, add the cumin seeds. Let them sizzle for about 30 seconds until fragrant.
2. Now, add the sliced garlic and grated ginger. Sauté for another minute until you can really smell the aroma. Stir in the turmeric powder and cook for a few seconds.
3. Add the cubed eggplant to the pot. Cook for 4-5 minutes, stirring frequently to prevent sticking. You want the eggplant to start softening slightly.
4. Time for the flavor boost! Stir in the dhana jeeru, red chili powder, jaggery, green chili, fenugreek leaves, and salt. Mix everything well, making sure the eggplant is coated in all those delicious spices.
5. Close the Instant Pot lid and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ and set the timer for 4 minutes on high pressure.
6. Once the cooking time is up, do a quick pressure release. Carefully open the lid and give everything a good stir.
7. Serve hot with puris, roti, or even rice!

Expert Tips

• Don’t overcrowd the Instant Pot. If you have a lot of eggplant, you might need to cook it in batches.
• Stirring frequently during the sautéing process is key to prevent the spices from burning.
• Adjust the amount of green chili and chili powder to your liking.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.
• Spice Level Adjustment: My friend, Priya, loves things really spicy, so she adds an extra green chili and a pinch of cayenne pepper. Feel free to experiment!
• Festival Adaptations: This dish is fantastic during Navratri or other fasting periods, as eggplant is often allowed. Just make sure to avoid onion and garlic if you’re following strict fasting rules.

Serving Suggestions

This eggplant curry is incredibly versatile. I love serving it with fluffy puris (fried bread) for a truly indulgent meal. It’s also delicious with roti (Indian flatbread) or a simple bowl of rice. A side of yogurt or raita can help balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

• What is Dhana Jeeru and where can I find it? Dhana jeeru is a blend of coriander and cumin powder, commonly used in Indian cooking. You can find it at Indian grocery stores or online.
• Can I use brown sugar instead of jaggery? Yes, you can, but jaggery has a unique molasses-like flavor that brown sugar doesn’t quite replicate.
• What type of eggplant works best in this recipe? Indian eggplants are ideal, but globe eggplants work well too.
• How can I adjust the heat level of this dish? Adjust the amount of green chili and chili powder to your preference.
• Can this be made on the stovetop instead of in an Instant Pot? Absolutely! Sauté the spices and eggplant in a pot with a lid, then add about 1/2 cup of water and simmer until the eggplant is tender, about 20-25 minutes.