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Aloo Baingan Masala served in a bowl with side of chapati and sliced cucumbers
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4.88 from 16 votes

Instant Pot Aloo Baingan Masala | Potato Eggplant Curry

Potato Eggplant Curry is a delicious and flavorful Punjabi dish made by cooking potatoes and eggplants with onions, tomatoes and few indian spices.
Course Main Course
Cuisine Indian
Keyword aloo baingan masala, eggplant potato curry, instant pot aloo baingan, potato eggplant curry, potato instant pot recipe
Diet Gluten-Free, Vegan, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 311kcal
Author Bhavana Patil

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

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.
    step to saute onions and ginger collage
  • 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.
    step to cook eggplant and potato collage
  • 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.
    potato eggplant curry in instant pot insert garnished with cilantro

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

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
 
  • 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.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 311kcal | Carbohydrates: 57g | Protein: 10g | Fat: 8g | Sodium: 27mg | Potassium: 2081mg | Fiber: 24g | Sugar: 25g | Vitamin A: 160IU | Vitamin C: 29.1mg | Calcium: 103mg | Iron: 5.2mg