Go Back
+ servings
Aloo Brinjal (potato and eggplant curry) in a white bowl with roti Indian flatbread
Print Recipe
4.88 from 8 votes

Instant Pot Aloo Baingan (Potato & Eggplant Curry)

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
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: aloo baingan, instant pot eggplant curry, potato eggplant curry
Diet: Gluten-free, Vegan
Method: Instant Pot/Pressure Cooker, Stovetop
Servings: 4
Calories: 274kcal
Author: Meeta Arora


  • 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



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. 


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.


Calories: 274kcal | Carbohydrates: 55g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 652mg | Potassium: 1947mg | Fiber: 22g | Sugar: 24g | Vitamin A: 716IU | Vitamin C: 39mg | Calcium: 103mg | Iron: 5mg