Eggplant Potato Curry (Aloo Baingan)
User Reviews
4.4
15 reviews
Good
Eggplant Potato Curry (Aloo Baingan)
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Flavor packed aloo baingan (potato eggplant) recipe using just a handful of ingredients and is ready in under 30 minutes. Stovetop recipe in the notes.
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Ingredients
- 6 to 8 baby eggplants 1 lb
- 1 medium russet or red potato
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ⅛ teaspoon asafetida
- 1½ tablespoons garlic minced
- 12 curry leaves
- ¼ teaspoon Turmeric
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 2 teaspoons salt
- 1 cup water
- ¼ cup ground peanuts
- cilantro
Instructions
- Remove the green leafy parts from the stem and trim off half of the stem. Cut each eggplant lengthwise into 4 pieces along with the stem.
- Peel and cut the potato into 1-inch cubes
- Set the Instant Pot to saute mode and heat oil. Add mustard seeds and allow them to splutter. Add asafetida, garlic curry leaves, and turmeric. Mix well. Add potato, eggplant, red chili powder, cumin powder, coriander powder, and salt. Add water and give a quick stir.
- Close the Instant Pot with pressure release valve to sealing. Pressure cook for 2 minutes followed by quick release. Open the Instant Pot, incase the egg plant are not fully cooked keep the lid closed for 5 minutes and they will continue to cook without having to pressure cook again.
- Garnish with ground peanuts and cilantro. Give a quick stir and enjoy hot. Discard the stem while eating.
Equipments used:
Notes
- How to pick Indian Eggplant
- Stovetop Recipe
- Keeping short stems on the cut eggplant pieces helps from overcooking. You can also remove them if you like
- Chinese or Italian eggplant can also be used in this recipe by cutting them into 3-inch long and 1-inch thick pieces.
- Make sure to pick eggplants that are firm and of similar size.
- Pick medium-sized baby eggplants, that are about 2 to 3 inches from the stem and will not have as many seeds.
- Cut each of the quartered eggplants into half to make smaller to 1.5-inch pieces.
- Heat oil in a medium-sized pan. Add mustard seeds and allow them to splutter.
- Add asafetida, garlic curry leaves, and turmeric. Mix well.
- Add potato and cook covered on medium heat for 5 minutes.
- Add eggplant, red chili powder, cumin powder, coriander powder, and salt.
- Add water and give a quick stir.
- Cooked covered on medium heat for 8 to 10 minutes or until the eggplant are tender.
- Garnish with ground peanuts and cilantro. Give a quick stir and enjoy hot. Discard the stem while eating.
Nutrition Information
Show Details
Calories
163kcal
(8%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.01g
Sodium
1190mg
(50%)
Potassium
617mg
(18%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
369IU
(7%)
Vitamin C
69mg
(77%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Sodium | 1190mg | 50% |
| Potassium | 617mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 69mg | 77% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
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