Instant Pot Aloo Baingan (Potato & Eggplant Curry)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
274 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Aloo Baingan (Potato & Eggplant Curry)
Description
Instant Pot Aloo Baingan (Potato & Eggplant Curry) is a flavorful blend of cubed potatoes and baby eggplants simmered in a spiced tomato base. The recipe starts with sautéing cumin seeds and aromatics—onions, ginger, garlic, and green chili—before adding tomatoes and spices like turmeric, coriander, and Kashmiri red chili powder. After cooking the vegetables under pressure, garam masala and lime juice are stirred in to finish the dish. The combination delivers tender, well-seasoned vegetables with a mild to moderate spice level that you can adjust to taste.
The pressure cooking yields soft yet intact chunks of potato and eggplant, avoiding any mushiness by cutting the vegetables into roughly 1-inch pieces. The tomato and spice mix gives the curry a warm, earthy flavor balanced by the brightness from lime juice and a fresh cilantro garnish. The curry can be served alongside Indian breads such as roti, naan, or paratha to complete a wholesome meal.
To customize the heat, omit the green chili and reduce red chili powder as desired. Using fresh green chilies like Thai, Birdseye, or Serrano peppers affects the spiciness. The recipe was developed for a 6-quart Instant Pot Duo60 and can also be adapted for stovetop pressure cookers.
Ingredients
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds aka 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 potato 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 turmeric powder ground, aka 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.
Notes
- Adjust spiciness by skipping green chili and reducing red chili powder to your preference.
- Cut potatoes and eggplants into about 1-inch pieces to keep them from becoming too mushy during pressure cooking.
- Use Thai, Birdseye, or Serrano chilies for authentic green chili flavor if adding heat.
- This recipe was developed using a 6-quart Instant Pot Duo60 model.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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