4.8 from 99 votes
Instant Pot Aloo Baingan (Potato & Eggplant Curry)
This Instant Pot Aloo Baingan offers a hearty combination of potatoes and baby eggplants cooked with a blend of traditional Indian spices like cumin, turmeric, coriander, and garam masala. The vegetables are sautéed with aromatics including garlic, ginger, and green chili, then pressure-cooked to tender perfection. The dish captures a mix of soft textures and layered flavors enhanced by fresh lime juice and cilantro garnish. It pairs well with roti, naan, or paratha for a comforting vegetarian meal.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
274 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 274
% 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.