Pressure cooker spiced potato & spinach with eggs
This is a hybrid of a curry and comforting bake which is made in a pressure cooker (or multi-cooker with a pressure cooker function) and makes a really good brunch dish
- Serves: 4 persons
- 1tbsp coconut oil or ghee
- ½tsp mustard seeds
- ½tsp cumin seeds
- 1tbsp medium curry powder
- 4boiled eggs, peeled
- 1onion, finely sliced
- 4garlic cloves, finely chopped (optional)
- 15g fresh ginger, grated
- 400g potatoes, diced with skin on
- 750g frozen spinach
- 1bunch of coriander, stems and leaves separated and finely chopped
- ½a lemon, juiced
- 100ml double cream
- 100g cheese (such as cheddar), grated (optional)
Step 1Heat the coconut oil or ghee in a pressure cooker. Add the mustard and cumin seeds, and when they start to pop, add the curry powder. Stir for a minute. Add the whole eggs and fry for a minute, rolling around the cooker so they are well coated in the spices. Remove from the pressure cooker and cut in half.
Step 2Add the onion, garlic and ginger to the pressure cooker, and cook for 2 mins.
Step 3Add the potatoes, then drop the spinach on top along with the coriander stems. Season with salt and pepper, and pour over 50ml water. Close the lid, bring up to high pressure and cook for 3 mins, then fast release the pressure.
Step 4Stir to break up the spinach, then add most of the coriander leaves and the lemon juice. Stir in the cream, then return the eggs to the cooker and set over a low heat. Sprinkle with cheese, if using, and either put the lid on the pressure cooker loosely, just to create an ambient temperature to melt the cheese, or transfer to an ovenproof pot and put under a hot grill if you would prefer the cheese golden. You can also use an air fryer attachment on your cooker, if you have one.