Add Preferred SourceInstant Pot Aloo Baingan is a flavorful vegan curry that combines potatoes and eggplant cooked in aromatic spices. This easy-to-make Indian dish is a hearty option, ideal for a quick and delicious weeknight dinner. Serve it with roti or Basmati rice for a satisfying and wholesome meal.
In Hindi, 'aloo' means potato and 'baingan' refers to eggplant. Also called brinjal sabzi, it can be prepared in under 30 minutes. Aloo baingan is a comforting and satisfying dish that is enjoyed by both vegetarians and non-vegetarians alike.
Why you will love this recipe?
- Easy and quick: This recipe can be prepared in under 30 minutes, making it perfect for busy weeknights when you want a delicious meal without spending too much time in the kitchen.
- Flavorful spices: The aromatic spices used in this recipe add a depth of flavor to the dish.
Ingredients
Potato and eggplant: These are the main ingredients of aloo baingan.
Onion and tomatoes: They form the base of the curry.
Spices: Whole spice used is cumin seeds. The powdered spices used are ground coriander, chili powder, turmeric, and garam masala.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Set the
Step 2: Add tomatoes, Kasoori methi, coriander powder, chili powder, turmeric powder, sugar, and salt. Mix well and saute for 2 minutes (images 3 and 4).
Step 3: Add potato and eggplant cubes. Add ⅓ cup water and mix well. Secure the IP lid and set it to pressure cook mode for 3 minutes (images 5 and 6).
Step 4: Do a quick release of the pressure and open the lid once the pin drops. Add garam masala, lime juice, and cilantro (images 7 and 8).
Expert Tips
Cut the eggplants into similar-sized chunks, about 1-1.5 inches. This way, they will be cooked well and evenly. Cutting them into small pieces will make them mushy.
I have used medium-sized globe eggplants for this dish, and they work the best for this dish.
We need to add very little water before pressure cooking. Eggplants release a lot of moisture, so adding more water can make the curry thin.
I use a small amount of sugar, which balances the tangy tomatoes really well. This is optional and can be skipped.
What to serve with aloo baingan?
Plain or Flavored rice: Steamed basmati rice is a classic accompaniment to Indian curries, including aloo baingan. You can use sona masoori rice or red rice, depending on your preference. Saffron rice and jeera rice are some delicious side dish options for this dish.
Bread: Indian breads such as naan, roti, or poori are a great choice to enjoy with aloo baingan.
Raita and salad: Raita is a yogurt-based side dish that can help balance the spiciness of any dish. Kachumber salad is also a great accompaniment to this curry.
Recipe FAQs
Big chunks (1-1.5 inches) will need 3 minutes of pressure cooking, with a quick release of pressure to be cooked perfectly without turning mushy.
This brinjal curry can be stored in the refrigerator for up to five days. This curry is also freezer-friendly and can be frozen for up to 3 months.
It is really important to cut them into big pieces of 1-1.5 inches. Also, do a quick release of the pressure. If you let the pressure release naturally, the eggplants will be overcooked.
Yes. Skip onion and garlic, and cook ginger in tomatoes. The rest of the recipe remains the same.
To use a slow cooker or crock pot to make aloo baingan, follow the recipe steps to cook the onion-tomato masala in a
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Recipe card
Aloo Baingan / Potato Eggplant Curry (Instant Pot)
Equipment
Ingredients
- 2 medium globe eggplant cut into 1-1.5 inch pieces
- 2 large potatoes cut into 1 inch pieces
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 1 large onion finely chopped
- 2 medium tomatoes finely chopped
- ½ tablespoon ginger finely chopped
- 2-3 cloves garlic finely chopped
- ¼ teaspoon sugar
- ¾ teaspoon salt adjust as per taste
- 2 tablespoon cilantro
- 1 tablespoon lime juice
- ½ cup water
Spices:
- 2 teaspoon ground coriander
- 1 teaspoon chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala (use store-bought or homemade garam masala)
- 1 tablespoon kasoori methi
Instructions
- Set the Instant Pot in saute mode and add oil.
- Once it heats, add cumin seeds.
- Next, add onion, ginger, and garlic. Saute for 3 minutes, until the onion softens.
- Add tomatoes, Kasoori methi, coriander powder, chili powder, turmeric powder, sugar, and salt. Mix well and saute for 2 minutes.
- Deglaze the pot well.
- Add potato and eggplant cubes. Add ½ cup water and mix well.
- Secure the IP lid and set it to pressure cook mode for 3 minutes.
- Once the Instant Pot beeps, turn it off and do a quick release.
- Add garam masala, lime juice, and coriander leaves. Mix well.
- Serve with Basmati rice or roti.
Choclette says
Sounds delicious. I've not tried eggplant and potato together before.
Katie says
Love that this recipe can be made in an instant pot, so simple!
Amanda says
Super delicious
Amanda says
Super delicious and easy to make in Instant Pot. Loved that so little oil was required!
Shilpa Kerur says
Hi Amanda, Thank you so much for trying out the recipe and for your kind words! I'm thrilled to hear that you enjoyed the aloo baingan made in the Instant Pot. Using less oil surely allows the flavors of the spices to shine through. If you have any other recipes you'd like to see or try, feel free to let me know. Happy cooking!
- Shilpa