Pressure Cooker Spiced Potato and Spinach with Eggs

Name: Pressure Cooker Spiced Potato and Spinach with Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Ingredients: 1 tbsp coconut oil or ghee; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1 tbsp medium curry powder; 4 boiled eggs peeled; 1 onion finely sliced; 4 garlic cloves finely chopped (optional); 15g fresh ginger grated; 400g potatoes diced with skin on; 750g frozen spinach; 1 bunch of coriander stems and leaves separated and finely chopped; 1/2 a lemon juiced; 100ml double cream; 100g cheese (such as cheddar) grated (optional)

3.35 (3)

⏱ 20 mins 🍽 Serves 4 ✅ Easy 🏷 Breakfast

This satisfying dish combines the warming spices of a curry with the comfort of a bake, all prepared in your pressure cooker. It features diced potatoes and frozen spinach cooked under pressure with onions, garlic, and ginger, then finished with double cream, lemon juice, and boiled eggs. A final sprinkle of optional cheese adds a rich, melty topping. Ready in just 20 minutes, it's a perfect choice for a flavourful brunch or a simple dinner.

Ingredients

1 tbsp coconut oil or ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tbsp medium curry powder
4 boiled eggs peeled
1 onion finely sliced
4 garlic cloves finely chopped (optional)
15g fresh ginger grated
400g potatoes diced with skin on
750g frozen spinach
1 bunch of coriander stems and leaves separated and finely chopped
1/2 a lemon juiced
100ml double cream
100g cheese (such as cheddar) grated (optional)

Method

Warm the coconut oil or ghee in your pressure cooker. Introduce the mustard and cumin seeds, and once they begin to pop, mix in the curry powder. Cook for 1 minute. Place the whole boiled eggs in the cooker and fry for 1 minute, turning them to coat evenly in the spices. Take them out and slice them in half.
Put the sliced onion, chopped garlic and grated ginger into the pressure cooker. Cook these for 2 mins.
Add the diced potatoes, then place the frozen spinach on top with the chopped coriander stems. Season with salt and pepper, and pour in 50ml water. Secure the lid, bring the cooker to high pressure and cook for 3 mins, then perform a fast pressure release.
Mix everything to separate the spinach, then stir through most of the coriander leaves and the lemon juice. Blend in the double cream, then add the halved eggs back to the pot and place it over a low heat. Scatter over the grated cheese if using. Loosely cover with the lid to let the residual heat melt the cheese, or move to an ovenproof dish and place under a hot grill for a golden finish. An air fryer attachment can also be used if available.

Nutrition (per serving)

Nutrition data not available.

Recipe details

Skill levelEasy

CategoryBreakfast

DietVegetarian