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.