Aloo Baingan Curry or Potato Eggplants Curry in Instant Pot
Aloo Baingan Curry in Instant Pot is simply delicious and finger licking curry for all the eggplant lovers. Potato and Eggplant are the main ingredients of this recipe. It is best enjoyed with naan and rice.
Servings: 4
Ingredients
- 6 to 8 Baby Eggplants or 1 medium eggplant
- 3 to 4 Small Potatoes Yukon Gold Preferred
- 1 medium Red Onion
- 1 large or 3 small Tomatoes I used Beefsteak tomato variety
- 1 tsp Ginger minced or grated
- 1 small Green Chili optional
- 1/2 cup Water
- 1 tbsp Cilantro/Coriander leaves chopped
Oil & Spices
- 1/2 tbsp Cooking Oil
- 1/2 tsp Cumin seeds
- 1/2 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1/4 to 1/2 tsp Red Chili powder or Cayenne powder
- 1/2 to 1 tsp Garam Masala
- 1 tsp Salt or to taste
Instructions
Prepping for the Curry
- Wash Baby Eggplants. Remove the stems. Slice these baby eggplants into 4s. Now we have quartered eggplants.
- Wash and Peel the Potatoes. Cut these potatoes in slices as thick as eggplant slices.
- Peel and wash the Onion. Chop it fine. Wash the Tomato. Chop it fine. Wash Green Chili & Ginger and chop it finely.
Cooking on SAUTE MODE
- Place the inner pot inside the Instant Pot and plug it in. Press the SAUTE MODE. and set on HIGH for about 15 minutes. Once the screen displays HOT, add oil to the inner pot.
- Wait for few seconds and then add cumin seeds to the hot oil. Once the seeds sizzle, add chopped onions, green chili, and ginger to the pot. SAute for few seconds. Cover with a lid and let it cook for about 5 minutes till onions become slightly brown. Keep sauteeing in between for even cooking.
- Now add chopped tomatoes + all the above mentioned spices. Mix well with onions. Cover and cook again for about 3 minutes till tomatoes are well blended with onions.
- THIS IS YOUR BASIC CURRY SAUCE for NORTH INDIAN COOKING. It is good for a serving of 4 people. You can use this curry base and make any kind of vegetable with it.
- Cancel the Saute Mode.
COOKING ON MANUAL/PRESSURE COOK MODE
- Add cut potatoes and eggplants to the curry sauce. Add 1/2 cup water to the curry. Give it a good stir.
- Place the Instant Pot Lid. CLose it tight. Set the floating valve to SEALING. Press the PRESSURE COOK/MANUAL MODE and set it for 5 minutes on HIGH/MORE.
- Once the timer goes off, follow NPR (natural pressure release). Open the Lid carefully when the safety valve drops down. Check for salt. Add chopped Cilantro leaves and stir again.
- Punjabi Aloo Baingan or Potato Eggplant Curry is ready to be served.
SERVING SUGGESTIONS
- It goes best with Indian flatbread called Parantha or Naan. It tastes really good with Rice as well. I love it with a slice of rustic bread like sourdough.
STORAGE
- This curry does well in the refrigerator for a week.