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.
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.
- 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.
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.
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!
Instant Pot Aloo Baingan (Potato & Eggplant Curry)
Equipment
Ingredients
- 1 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper optional
- 1 cup Onion diced
- 1/2 tablespoon Ginger grated
- 1/2 tablespoon Garlic minced
- 2 Tomato 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
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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?
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.
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!!
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.
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 🙂
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.