This recipe is taken from Modern Pressure Cooking by Catherine Phipps, published by Quadrille. Recipe photograph by Andrew Hayes-Watkins.



  • STEP 1

    Heat 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 2

    Add the onion, garlic and ginger to the pressure cooker, and cook for 2 mins.

  • STEP 3

    Add 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 4

    Stir 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.


Use fresh greens such as chard or kale in exactly the same way as the frozen spinach.

Turn this into a tomato dish by replacing the spinach with a 400g can of chopped tomatoes and increase the cooking time for the potatoes by 1 minute.

Listen to Catherine and other guests discuss smart cooking and saving hacks on the BBC Good Food Cook Smart podcast.


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