Aloo Baingan Masala is a delicious and flavorful Punjabi curry recipe made by cooking potatoes and eggplants with onions, tomatoes, green chilies, ginger, garlic, and a few Indian spices in an Instant Pot pressure cooker or Stovetop. Aloo is the Hindi word for potato and baingan for eggplant.
Do you worry that your forthcoming dinner will include brinjal? Many individuals either like baingan (brinjal) or absolutely avoid eating it. And if you belong to the latter group, let me convince you otherwise about this delectable vegetable.
Brinjal dishes abound in Indian cuisine. You may enjoy this vegetable however you choose, from appetizers to main courses. You must be familiar with Achari Baingan, Hyderabadi Bagara Baingan, and Baingan Ka Bharta, but have you ever heard of aloo baingan? Here, we offer you a mouthwatering yet straightforward and quick recipe for baingan that will make you crave it.
What Is Aloo Baingan?
Aloo Baingan Masala is a simple one-pot dish cooked in an instant pot or on the stovetop using potatoes, eggplants, and fragrant spices. It is a vegan and gluten-free potato and eggplant curry that goes well with roti, naan, or parathas. You can use any eggplant for this recipe, regardless of the size and shape.
Why You’ll Love This Recipe
- First, it is a quick and simple recipe that is great for a wholesome dinner and a filling lunch throughout the week.
- It is a quick one-pot meal that only needs a few minutes to prepare.
- It is a perfect recipe to pair with roti, naan, parottas, or parathas.
How to Make Aloo Baingan in Instant Pot
Firstly, peel the potato skin and cut it into 1-inch pieces. Also cut Eggplant (baingan) into large pieces, 1 to 1.5 inches. If you finely chop them, eggplants will all turn mushy.
Press SAUTE mode on Instant Pot. Add oil to the POT. Once hot, add cumin seeds, and let them splutter.
Then add minced ginger, garlic, and green chili. Saute for 30 secs.
Add chopped onion and saute till onions turn light brown in color.
Next, add tomatoes, and all the dry spices like turmeric powder, red chili powder, coriander powder, and garam masala, and cook for 2 more minutes till tomatoes turn soft.
Then add potato, eggplant pieces, water, and salt and mix well. Make sure to scrape (deglaze) any spice if sticking to the pot.
Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 3 minutes.
When the instant pot beeps, do a QUICK RELEASE (QR) by moving the valve from the sealing to the venting position.
Remove the lid away from you, squeeze in some lemon juice and garnish with cilantro (coriander leaves), and Mix well.
BURN ALERT? If your instant pot has shown BURN in the past, add an extra ¼ cup of water and deglaze the pot before pressure cooking. You might have to put the instant pot on SAUTE at the end and adjust the consistency of the curry according to your preference.
Instant Pot Aloo baingan recipe or Potato Eggplant Curry is ready, serve hot with chapatis, roti & parathas.
Stovetop Pot Method
- Follow the process mentioned above until step 5. Cover pan/Kadai with a lid and cook till potato and eggplant get soft. Do stir once or twice in between.
- Once the potato and eggplant are cooked, squeeze in some lemon juice & garnish with cilantro. All the other steps remain the same. Note eggplant cooks faster than potato. Serve aloo baingan masala with roti or parathas.
What to serve with Potato Brinjal Curry?
Serve Indian Style Potato Eggplant Curry or Aloo Baingan recipe with roti, chapati, or steamed rice.
Tips
- Cut potatoes and eggplants 1-1.5 inches size pieces, If you finely chop them, the eggplants will all turn mushy in an Instant pot
- BURN ALERT? If your instant pot has shown BURN in the past, add ¼ cup of extra water and deglaze the pot before pressure cooking. You might have to put the instant pot on SAUTE at the end and adjust the consistency of the curry according to your preference.
- Also, you can increase or decrease red chili powder according to your spice level.
FAQs
Yes, Potato Brinjal Curry is both vegan and gluten-free.
Aloo baingan sabzi does well in the refrigerator for 3-4 days.
Brinjal helps with digestion, heart health, bone health, anemia prevention, and cognitive function. In the dish, potatoes are a key ingredient and a good source of fiber, potassium, vitamin C, and vitamin B6.
Yes, you may make this aloo baingan dish in advance. Just follow the recipe's instructions and put any leftovers in an airtight container.
More Potato Recipes
- Potato Peas Curry
- Potato Biryani
- Aloo Gobi
- Potato Masala
- Potato Sandwich
- Spicy Potatoes
- Roasted Potatoes
- Aloo Green Beans Curry
More Curry/Stir Fry Recipes
If you are looking for more such curry recipes check out my Indian Curry Recipes collection.
Instant Pot Aloo Baingan Masala | Potato Eggplant Curry
Equipment
Ingredients
Measuring cup used 1 cup = 250ml
- 3 medium potatoes (about 2.5 cups)
- 6-8 baby eggplant (about 3 cups)
- 1 tablespoon oil
- 1 teaspoon cumin (jeera) seeds
- 2 cloves garlic minced
- 1 inch ginger minced
- 1 green chili
- 1 medium onion finely chopped
- 2 medium tomato finely chopped
- salt to taste
- ½ cup water
- 2 tablespoons coriander leaves(cilantro) finely chopped
- squeeze of fresh lemon juice
Dry Spices
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
Instructions
Instant Pot Method
- Firstly, peel the potato skin and cut it into 1-inch pieces. Also cut Eggplant (baingan) into large pieces, 1 to 1.5 inches. If you finely chop them, eggplants will all turn mushy.
- Press SAUTE mode on Instant Pot. Add oil to the POT. Once hot, add cumin seeds, let them splutter.Then add minced ginger, garlic, and green chili. Saute for 30 secs.
- Add chopped onion and saute till onions turn light brown in color.
- Next add tomatoes, all the dry spices like turmeric powder, red chili powder, coriander powder, garam masala, and cook for 2 more minutes till tomatoes turn soft.
- Then add potato, eggplant pieces, water, salt and mix well. Make sure to scrape (deglaze) any spice if sticking to the pot.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 3 minutes.
- When the instant pot beeps, do a QUICK RELEASE (QR) by moving the valve from sealing to venting position.
- Remove lid away from you, squeeze in some lemon juice and garnish with cilantro (coriander leaves), and Mix well.
- Aloo Baingan Masala is ready, serve with hot with chapatis, roti & parathas.
Stovetop Kadai/Pan Method
- Follow the process mentioned above until step 5.Cover pan/Kadai with a lid and cook till potato and eggplant get soft. Do stir once or twice in between.
- Once potato and eggplant are cooked, squeeze in some lemon juice & garnish with cilantro. All the other steps remain the same. Note: eggplant cooks faster than potato. Serve aloo baingan masala with roti or parathas.
Video
Notes
- Cut potatoes and eggplants 1-1.5 inches size pieces, If you finely chop them, eggplants will all turn mushy in an Instant pot
- BURN ALERT? If your instant pot has shown BURN in the past, add ¼ cup of extra water and deglaze the pot before pressure cooking. You might have to put the instant pot on SAUTE at the end and adjust the consistency of the curry according to your preference.
- Also, you can increase or decrease red chili powder according to your spice level.
- Storage: This curry does well in the refrigerator for 3-4 days.
Nutrition
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Pat says
Loved this dish! I am a big fan of eggplant and I have never made curry with potatoes but it is really perfect! After I used up my eggplant, I used the same recipe for potato and zuchini and cauliflower. All so good. It will become one of my staples. Really works with almost any veggies!!
Bhavana Patil says
Thank you Pat 🙂 That's absolutely right, you can almost play around with various veggie combinations as you did and I'm sure most of them would go well with each other 🙂 Have a great day 🙂
Shelley says
Question.. am I missing how much green pepper to put in? For some reason it’s not showing in the ingredients only in the steps and your video.
Bhavana Patil says
Hey Shelley, You can add 1-2 thai chilies, i have missed adding in the recipe card, updated now.Thank you 🙂