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 is 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, Yenegai, 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.
Jump to:
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 Aloo Baingan 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.
Ingredients
- Potato (Aloo): I used 3 medium yukon gold potatoes.
- Eggplant (Baigan): I used 6-8 small Indian eggplants.
- Onion: I used 1 large red onion, finely sliced.
- Tomatoes: I used 2 medium Roma tomatoes.
- Ginger-Garlic: Use freshly minced ginger and garlic for the best flavor.
- Green Chili: I have used 1 Thai chili, you can increase or decrease it according to your preference.
- Oil: I have used olive oil in this recipe, you can use any vegetable oil.
- Spices: I have used cumin seeds, turmeric powder, red chili powder, coriander powder, garam masala, and kasuri methi (dried fenugreek leaves). You can increase or decrease the spices according to your choice.
- Lemon Juice: Use freshly squeezed lemon juice for the best flavor.
- Coriander leaves (cilantro): for garnishing.
How to Make Aloo Baingan Masala
Stovetop Method
Heat oil in a heavy-bottom pan over medium heat. Add cumin seeds and let them splutter.
Next, add minced ginger, garlic, and green chili, and saute for a few seconds until fragrant.
Then add onions and saute until the onions turn light brown.
Next, add chopped tomatoes and cook till they are soft and mushy.
Add the dry spices like turmeric powder, red chili powder, coriander powder, and garam masala and cook for another 2 minutes till the masalas are cooked well.
Add diced potatoes, mix well, and saute for 2-3 minutes.
Add ¼ cup of water. Mix well. Cover, and cook the potatoes for 6 to 7 minutes on medium-low heat until they are fork-tender. You may occasionally stir once or twice in between.
Then add diced eggplant (brinjal) and mix well.
Cook covered for another 5 to 6 minutes (keep stirring in between occasionally), until the eggplant and the potatoes are perfectly cooked. You can add some water to cook if needed.
Lastly, add kasuri methi, lemon juice and mix very well. Turn off the heat.
Garnish with cilantro (coriander leaves), and serve with roti or paratha.
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, 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 diced potato, eggplant, ½ cup of 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.
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.
If you’ve tried this easy aloo baigan recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!
Instant Pot Aloo Baingan Masala | Potato Eggplant Curry
Equipment
Ingredients
- 3 medium potatoes (about 2.5 cups)
- 6-8 baby eggplant (about 3 cups)
- 2-3 tablespoons oil
- 1 teaspoon cumin (jeera) seeds
- 2 cloves garlic minced
- 1 inch ginger minced
- 1 green chili fienly chopped
- 1 large onion finely chopped, (about 1 cup)
- 2 medium tomato finely chopped, (about 1 cup)
- salt to taste
- ½ cup water
- 1 teaspoon kasuri methi optional
- 1 tablespoon lemon juice
- 2 tablespoons coriander leaves (cilantro)
Dry Spices
- ½ teaspoon turmeric powder
- 1 teaspoon kashmiri red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
Instructions
Stovetop Method
- Heat oil in a heavy-bottom pan over medium heat. Add cumin seeds and let them splutter.
- Next, add minced ginger, garlic, and green chili, and saute for a few seconds until fragrant.
- Then add onions and saute until the onions turn light brown.
- Next, add chopped tomatoes and cook till they are soft and mushy.
- Add the dry spices like turmeric powder, red chili powder, coriander powder, and garam masala and cook for another 2 minutes till the masalas are cooked well.
- Add diced potatoes, mix well, and saute for 2-3 minutes.
- Add ¼ cup of water. Mix well. Cover, and cook the potatoes for 6 to 7 minutes on medium-low heat until they are fork-tender. You may stir occasionally once or twice in between.
- Then add diced eggplant (brinjal) and mix well.
- Cook covered for another 5 to 6 minutes (keep stirring in between occasionally), until the eggplant and the potatoes are perfectly cooked. You can add some water to cook if needed.
- Lastly, add kasuri methi, lemon juice and mix very well. Turn off the heat.
- Garnish with cilantro (coriander leaves), and serve with roti or paratha.
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, 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 diced potato, eggplant, ½ cup of 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.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.
- Remove the lid away from you, squeeze in some lemon juice and garnish with cilantro (coriander leaves), and Mix well.
- Instant Pot Aloo baingan recipe or Potato Eggplant Curry is ready, serve hot with chapatis, roti & 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
Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, then check out my Instant Pot Recipes board on Pinterest.
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 🙂