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.
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)
- 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
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.