Instant Pot Aloo Baingan (Eggplant Potato Curry)
Aloo Baingan Masala is an easy one-pot curry made with potatoes, eggplants, and aromatic spices in an Instant Pot or on the stovetop. A vegan and gluten-free Eggplant Potato Curry that is a perfect side with roti, naan, or parathas.
Servings: 4
Equipment
Ingredients
- 2 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper diced, optional
- 1 cup Yellow 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, I used Russet potatoes
- 10 Baby Eggplant washed and cleaned, each cut into 4 pieces, or 1 large eggplant, cut into 1.5-inch pieces,
- 1/3 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. Sauté for 30 seconds.
- When the cumin seeds change color, add green chili, onions, ginger, and garlic. Sauté for 3 minutes until the onions are golden brown while stirring frequently.
- Add tomato and spices. Stir and 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, then close the lid with the vent in sealing position.
- Set the Instant Pot to pressure cook mode at high pressure for 3 minutes. 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, then cook 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 to 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 into large pieces, about 1 inch, so that the eggplants and potatoes don't get too mushy while pressure cooking.
Nutrition
Calories: 325kcal | Carbohydrates: 61g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 647mg | Potassium: 1977mg | Fiber: 20g | Sugar: 24g | Vitamin A: 729IU | Vitamin C: 33mg | Calcium: 90mg | Iron: 3mg