Instant Pot Aloo Baingan (Potato & Eggplant Curry)
User Reviews
4.8
99 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
274 kcal
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Course
Main Course
-
Cuisine
Indian
Instant Pot Aloo Baingan (Potato & Eggplant Curry)
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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
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Ingredients
- 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
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.
Equipments used:
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 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.
Nutrition Information
Show Details
Calories
274kcal
(14%)
Carbohydrates
55g
(18%)
Protein
10g
(20%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
10mg
(3%)
Sodium
652mg
(27%)
Potassium
1947mg
(56%)
Fiber
22g
(88%)
Sugar
24g
(48%)
Vitamin A
716IU
(14%)
Vitamin C
39mg
(43%)
Calcium
103mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 55g | 18% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 652mg | 27% |
| Potassium | 1947mg | 41% |
| Fiber | 22g | 88% |
| Sugar | 24g | 48% |
| Vitamin A | 716IU | 14% |
| Vitamin C | 39mg | 43% |
| Calcium | 103mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
99 reviews
Excellent
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