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Home » Recipes » Curry » Instant Pot Aloo Baingan (Potato & Eggplant Curry)

Instant Pot Aloo Baingan (Potato & Eggplant Curry)

Published November 7, 2019 Updated August 19, 2020 By Meeta Arora 18 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Aloo Baingan (potato and eggplant curry) in a white bowl and in the instant pot
Aloo Baingan (potato and eggplant curry) in a white bowl with roti Indian flatbread

Aloo Baingan Masala is an easy one-pot curry made with potatoes, eggplants, and aromatic spices in instant pot or stovetop. A vegan and gluten-free Potato & Eggplant Curry that is a perfect side with roti, naan or parathas.

Aloo Baingan (potato and eggplant curry) in a white bowl with roti Indian flatbread

My family loves eggplant. What is not to like about them? There are two most common varieties used in Indian cooking - one is the large eggplant for Baingan Bharta and other is small eggplants which I use to make this Aloo Baingan. You can make this Aloo Baingan Masala with large size eggplants too. These eggplants also add a wonderful flavor to Sambar.

Aloo Baingan Masala is a quick and easy dish, perfect for a healthy dinner. It is a one-pot dish that takes less than 30 minutes to make.  This healthy combination of eggplant and potatoes curry is cooked in the North Indian Punjabi style.  This is also similar to the Pakistani style of making this aloo baingan. It pairs well with fresh homemade roti or paratha.

If you love eggplants like we do, then you will also enjoy this spice stuffed eggplant, called Bharwan Baingan!

What is Aloo Baingan?

Aloo (potato) and baingan (eggplant) are the main vegetables in this dish. Both vegetables are well-known for their signature taste and are a popular addition to many recipes worldwide.

Did you know that eggplant is known by many other names across the world? It is called brinjal in India, aubergine in Britain and as eggplant in America. We can make this Potato & Eggplant Curry in the instant pot which is an electric pressure cooker. This aloo brinjal sabzi can be cooked in a stovetop pressure cooker or pan as well. Subzi is a dry curry usually enjoyed during lunch/dinner in Indian meals.

How to make Aloo Baingan in Instant Pot?

I have used baby eggplant to make this tasty aloo brinjal sabzi, but you can also use a large eggplant to prepare this dish. If using a baby eggplant cut them in 4 pieces.

No matter the size of the eggplant, make sure the pieces are large enough. This will prevent them from getting mushy during the pressure cooking process. Cut the potatoes in to large pieces too. Once the prep work is done, we can start the cooking process:

  • Set the Instant pot on sauté mode and let it heat. Add oil, cumin seeds and wait till they sizzle.
  • Once the cumin starts to change color add the green chili, ginger, garlic along with the onions. Sauté the mixture till the onion starts to change color to golden brown.
  • Then add the tomatoes and spices. Stir and cook till the tomatoes turn soft. Alternatively, you can also cover with a lid to speed up the process.
  • Now add the potatoes, eggplant and water. Stir them well and ensure that nothing is stuck to the bottom of the instant pot. Close the lid with the vent in the sealing position and press cancel.
Cumin and green chili in oil in instant pot
Onions, Tomatoes and spices being cooked in instant pot
Onions being cooked in instant pot
Potato & eggplant over curry sauce in instant pot
  • Then set the instant pot to manual mode or high-pressure mode and let the aloo baingan sabzi cook.
  • Once you hear the beep, quickly release the pressure manually.
  • Open the pot to add the garam masala and lime juice to the curry and stir it in gently.
  • Finish off the cooking process by garnishing it with cilantro and serve hot with roti, paratha or naan.

Eggplant and potato curry cooked in pressure cooker

How to make Aloo Baingan in Stovetop Pressure Cooker?

When preparing the aloo baingan sabzi on the stovetop pressure cooker, follow the same steps as above on medium-high heat. Then pressure cook on medium heat for 2 whistles, then release the pressure manually.

How to cook Aloo Baingan in a pan on stovetop?

You can also cook Aloo Baingan in a heavy bottom pan on stovetop. Follow the steps until adding the potatoes and eggplant on medium-high heat. Then cover with a lid and cook until the potatoes are cooked through. This will take about 7-8 minutes. Then cook without a lid for a few minutes. Stir frequently so the veggies don't stick the pan. Stir in garam masala, lime juice and garnish with cilantro.

Aloo Brinjal (potato and eggplant curry) in a white bowl with roti Indian flatbread

Tips to make Perfect Potato Eggplant Curry  in Instant Pot

If you want to make this potato and eggplant curry more flavorful and tasty, then follow these tips:

  • Use homemade garam masala to get the best taste.
  • Cut the veggies in large size about 1 inch so that the eggplants and potatoes don't get too mushy while pressure cooking. It is important to note that when cooked in a pressure cooker, eggplant does not hold its shape completely.
  • Adjust the spice level of the curry by increasing or decreasing the amount of red chili powder. I love to add mild Kashmiri red chili powder as it adds a wonderful color to the curry.

Enjoy this delicious and easy Aloo Baingan Curry!

Tried this recipe?Give a rating by clicking the ★ below
Aloo Brinjal (potato and eggplant curry) in a white bowl with roti Indian flatbread

Instant Pot Aloo Baingan (Potato & Eggplant Curry)

Meeta Arora
Aloo Baingan Masala is an easy one-pot curry made with potatoes, eggplants, and aromatic spices in instant pot or stovetop. A vegan and gluten-free Potato & Eggplant Curry that is a perfect side with roti, naan or parathas
4.86 from 14 votes
Print Recipe Pin Recipe
Servings: 4
Calories: 274
Course: Main Course
Cuisine: Indian
Diet: Gluten-free, Vegan
Method: Instant Pot/Pressure Cooker, Stovetop
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Equipment

  • Electric Pressure Cooker

Ingredients
 
 

  • 1 tablespoon Ghee or Oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Green Chili Pepper diced, optional
  • 1 cup Onion diced
  • 1/2 tablespoon Ginger grated
  • 1/2 tablespoon Garlic minced
  • 2 Tomato chopped, about 1.5 cup
  • 2 Potatoes medium, peeled and cut into 1" cubes
  • 10 Baby Eggplant or 1 large eggplant, cut into 1.5 inch pieces, washed and cleaned
  • 1/4 cup Water
  • 1/2 teaspoon Garam Masala
  • 1 tablespoon Lime juice
  • Cilantro to garnish

Spices

  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 2 teaspoon Coriander powder (Dhaniya powder)
  • 1/2 teaspoon Kashmiri red chili powder optional, adjust to taste
  • 1 teaspoon Salt adjust to taste

Instructions
 

Instant Pot Method:

  • Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Saute for 30 seconds.
  • When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
  • Add tomato and spices. Stir and let them cook for 2 minutes until the tomatoes are softened. You can optionally cover with a lid. 
  • Add potatoes, eggplant and water. Stir and scrape off anything stuck to the bottom of the pot. Press Cancel and close lid with vent in sealing position.
  • Change the instant pot setting to manual or pressure cook mode at high pressure for 3 mins. After the instant pot beeps, quick release the pressure manually.
  • Open the pot. Mix in the garam masala and lime juice.
  • Garnish with cilantro. Serve aloo baingan with roti, naan or paratha. 

Stovetop pressure cooker method:

  • Follow the same steps as above on medium-high heat. Then pressure cook on medium heat for 2 whistles, then release the pressure manually. 

Stovetop pan method:

  • Use a heavy bottom pan. Follow the steps until adding the potatoes and eggplant on medium-high heat. Then cover with a lid and cook until the potatoes are cooked through. This will take about 7-8 minutes. Then cook without a lid for a few minutes. Stir frequently so the veggies don't stick the pan. Stir in garam masala, lime juice and garnish with cilantro. 

Notes

Make it less spicy: Skip the green chili and reduce red chili powder. 
Which Green chili to use? I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. 
Cutting the veggies: It is important to cut the veggies in large size about 1 inch so that the eggplants and potatoes don't get too mushy while pressure cooking.
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 274kcalCarbohydrates: 55gProtein: 10gFat: 5gSaturated Fat: 3gCholesterol: 10mgSodium: 652mgPotassium: 1947mgFiber: 22gSugar: 24gVitamin A: 716IUVitamin C: 39mgCalcium: 103mgIron: 5mg
Keyword aloo baingan, instant pot eggplant curry, potato eggplant curry
Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

Reader Interactions

Comments

  1. Jason says

    October 07, 2020 at 6:12 am

    Really good. I ran out of Cumin so I added 1/2 tsp of smoked paprika and a pinch of flaked red pepper for heat. Doubled the Garam Masala. Added a dash of balsamic vinegar for flavor. Did not have fresh tomatoes so used a regular can of stewed tomatoes. I used a large eggplant. Not sure if it needed peeling so I peeled half of it. Tasted good either way. I was worried that 3 minutes would not be long enough for the potatoes but it turned out to be just right.

    Reply
    • Meeta Arora says

      October 19, 2020 at 3:36 am

      Hi Jason - Glad to hear you enjoyed the recipe. You don't have to peel eggplant for this recipe. Just rinse it and wipe with a paper towel before using. Thanks for sharing back the changes you made 🙂

      Reply
  2. Lizzie says

    August 15, 2020 at 6:47 pm

    Tiny bit confused, am I supposed to cut the green chili or the tomatoes or add these in whole?

    Reply
    • Meeta Arora says

      August 19, 2020 at 10:14 pm

      Hi Lizzie - sorry for the confusion. Do dice the green chili pepper and tomatoes before adding. I have clarified in the ingredients too. Also, feel free to refer to the step by step photos in the post. Hope you enjoy the curry!

      Reply
  3. Nina says

    June 06, 2020 at 7:31 am

    I wanted to make it with less carbohydrates. So can I substitute the potatoes for peas, Lima beans??? Any suggestions?

    Reply
    • Meeta Arora says

      June 23, 2020 at 12:12 am

      Hi Nina - Sure, you can substitute other veggies or sweet potatoes if that is an option. Green peas or edamame can work as the cooking time is similar. However lima beans might take much longer to cook compared to eggplant.

      Reply
  4. Dev says

    June 05, 2020 at 1:00 pm

    Hi, I’m a bit confused. Do eggplant and potatoes both take the same time to cook? Usually when I cook aaloo in instant pot, I do a manual of 10 min for russet potatoes. Do they cook in 3 min as per this recipe? Thanks.

    Reply
    • Meeta Arora says

      June 22, 2020 at 11:47 pm

      Hi Dev - if you cook whole russet potatoes, they will take 10 minutes as you say. However as we are cutting the potatoes into small pieces before adding to the instant pot, they do cook well in 3 minutes. I hope you enjoy the Aloo Baingan.

      Reply
  5. Charlotte says

    May 27, 2020 at 7:36 pm

    Love this recipe!! So easy and tasty 🙂

    Reply
  6. Puja says

    April 23, 2020 at 2:43 am

    Can I use the pre-made bhuna masala for this recipe? How Would I go about doing that?

    Reply
    • Meeta Arora says

      April 23, 2020 at 9:25 am

      Hi Puja - yes! you can use the Bhuna Masala. I just made this yesterday. I would use about 1/3 cup of the masala. I would also add a chopped tomato as this recipes works better with more tomatoes. Hope you enjoy it!

      Reply
      • Meeta Arora says

        April 27, 2020 at 10:58 pm

        Hi Puja - Just want to mention that I would also suggest to add 1/4 cup water if using the bhuna masala in the recipe, as it has lesser water content than the fresh onions and tomatoes.

  7. P. Singh says

    February 04, 2020 at 11:44 am

    Love your site! For this specific recipe, I'm a little confused by the cook time. The recipe lists the total cook time as 20 minutes. But in the Instant Pot Instructions, it says to cook on high pressure for 3 minutes, after stirring and sauteing for a total of 5. Can you please clarify?

    Reply
    • Meeta Arora says

      February 25, 2020 at 6:29 am

      Hello - Glad to hear you are enjoying the recipes. I usually include the total time in the recipe card, which includes the time to come to pressure and release pressure.

      Reply
  8. Tania says

    November 12, 2019 at 3:34 pm

    This turned out absolutely delicious! I literally salivate before eating... I kept getting the BURN message though so i increased the amount of water i put in there, and when the cooking was over I just sauted it a bit extra to dry out the water (I prefer on the dryer side). I was also wondering if you have any recipes with zucchini cooked in the south asian way... if not, do you know what the cooking time would be? I imagine very less... thanks in advance!!

    Reply
    • Meeta Arora says

      December 02, 2019 at 7:15 am

      Hi Tania - Glad you enjoyed the Aloo Baingan. I am trying to understand why you might have gotten the burn message. What size instant pot are you using? Did you use canned tomato sauce by any change in place of fresh tomatoes? Those could be potential reasons reasons for the burn. I have not made zucchini in the instant pot yet, but I agree it would be just 0-1 minute of pressure cooking time.

      Reply
      • Mike says

        February 10, 2020 at 10:33 pm

        Hi Meeta, I also ran into an issue where I kept getting a burn warning. I'm using a 6L Instant Pot purchased in mid-2019 (not sure what generation that is). And I used fresh tomatoes for the recipe. One mistake I made that I think contributed to the burn warnings was stirring in the eggplant and potato to coat them in the tomatoes, spices, and other veggies before pressure cooking, so there wasn't a thicker "tomato and water layer" on the bottom of the pot. Anyway, I added more water a couple of times and was able to cook to completion, and the recipe turned out GREAT. Our favorite so far of many we've tried from Piping Pot Curry. So thank you 🙂

      • Meeta Arora says

        February 26, 2020 at 9:50 pm

        Hi Mike - Sorry to hear you got the burn message for the recipe. I do mix the onion, tomato and spices with the potatoes and eggplant before pressure cooking. I would suggest to increase the liquid a bit to a bit more than 1/4 cup, and make sure to scrape the bottom of the pot before pressure cooking. I am glad that you enjoyed the flavors of the recipe.

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Hi..I’m Meeta. I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. Here you will find easy & delicious recipes using Instant Pot & Air Fryer. Read More…

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