Pressure Cooker Spiced Potato, Spinach, and Egg Curry

Heat the coconut oil or ghee in your pressure cooker. Add the mustard and cumin seeds; once they begin to pop, stir in the curry powder for about a minute until fragrant. Add the whole boiled eggs and roll them around for a minute to coat them thoroughly in the spiced oil. Remove the eggs from the cooker and slice them in half.

In the same cooker, add the sliced onion, chopped garlic, and grated ginger. Sauté for about 2 minutes until the onion softens and the aromatics are fragrant.

Add the diced potatoes to the cooker, then layer the frozen spinach and chopped coriander stems on top. Season with salt and pepper, then pour in 50ml of water. Secure the lid, bring to high pressure, and cook for 3 minutes. Once finished, perform a quick pressure release.

Stir the mixture to break up the spinach. Mix in the double cream, lemon juice, and most of the coriander leaves. Gently place the egg halves back into the cooker and set over low heat. Sprinkle with grated cheese. Cover the lid loosely to melt the cheese with residual heat, or transfer to an ovenproof dish and grill until golden. Alternatively, use an air fryer lid attachment if available.