Instant Pot Aloo Baingan (Potato Eggplant Curry)


Ingredients 2 medium eggplant cut into 1-1.5 inch pieces 2 large potatoes cut into 1-1.5 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 ½ teaspoon turmeric powder 2 teaspoon coriander powder 1 teaspoon chili powder 1 tablespoon kasoori methi ½ teaspoon garam masala ¼ teaspoon sugar Salt to taste 2 tablespoon cilantro 1 tablespoon lime juice ½ cup water

Set the Instant Pot in saute mode and add oil. Add cumin seeds, 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

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

Do a quick release of the pressure and open the lid once the pin drops. Add garam masala, lime juice, and cilantro

Mix well

Serve hot with roti or steamed rice