This Instant Pot Aloo Baingan Masala / Potato Eggplant curry makes a simple flavorful curry thanks to pressure cooking everything in one go. It is VEGAN and GLUTEN-FREE too. Pair it with a side of roti/ naan or steamed rice and you have a delicious meal on the table way under 30 minutes.
I am back to my Indian roots with this recipe. The famous aloo baingan also known as potato eggplant curry is made many ways. Today I am happy to share with you one of the easiest and express way to cook it.
No roasting, no long hours of cooking required to make this yummy version of aloo baingan. Everything goes raw into one pot and within minutes a delicious curry is ready to devour.
Oh! how I love under 30 minute meals!! I am sure you prefer them too.
You may like these delicious instant pot recipes here too.
I served this curry with some chilled raita , salad and home made fresh Rotis.
I have used baby eggplants for this recipe . Just cut it into halves.
And I have even roughly cubed the potatoes in approx. 2” chunks.
The idea behind keeping them so big is that I did not want a mushy curry.
Big chunks will cook through but remain intact at the same time.
Given below is step by step instructions followed by important notes including how to cook this curry in stove top pressure cooker and possible substitution.
How to make this Indian eggplant curry with potatoes-
Instant Pot aloo baingan masala / potato eggplant curry
Ingredients
- 2.5 tablespoon cooking oil / mustard oil
- 1 cup finely chopped onions
- 1 cup chopped bell peppers
- 1 finely chopped green chili optional
- 5 cloves of garlic grated/ minced
- 1 ” ginger grated
- 4 medium sized tomatoes/ 1.5 cups tomato puree
- 10 raw cashews soaked in warm water for 10 minutes and drained.
- 9 baby eggplants cut into halves
- 3 medium sized potatoes cut into quarters
- ⅓rd cup veg broth / water
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 teaspoon cayenne pepper powder/ red mirch
- Salt to taste
- Fistful of finely chopped mint leaves
- Fistful of chopped coriander
Instructions
- Grind the cashews , tomatoes together until smooth and keep aside.
- Heat instant pot to saute mode.
- Add in oil. After 30 seconds add in the onions with some sprinkle of salt and cook for 1 minute.
- Add in ginger and garlic , cook for 30 seconds.
- Add in the green chilies , bell peppers and mix well to coat.
- Add in the masalas and mix well.
- Now add in the water .
- Add in the tomato puree . Loosely cover it with some flat lid and cook for 3 minutes. Stir once or twice in between.
- Add in chopped eggplant and potatoes . Stir to coat.
- Press cancel to Cancel SAUTE mode.
- Close the lid . Sealing position.
- Cook on manual mode high for 2 minutes.
- Quick release after 10 minutes by placing a towel on the knob or Natural pressure release.
- Carefully vent steam if any after the pin drops.
- And mix everything well.
- Adjust seasoning if needed.
- To avoid overcooking simply take out the inner pot with help of kitchen towel or instant pot safe mittens .
Notes
Adjust spices to your taste.
Potatoes used are approx 3-4 " tall. Substitute the baby eggplants with 1 big full size eggplant . If using roasted cashews then it does not require soaking.
You may sub cashews with soaked almonds or peanuts.
The flavor of the curry deepens after few hours .
The curry will thicken as it cools down .
I have used baby eggplants for this recipe . Just cut it into halves.
You may use eggplant of your choice- just keep it 2-3” chunks.
And I have even roughly cubed the potatoes in approx. 2” chunks.
The idea behind keeping them so big is that I did not want a mushy curry.
Big chunks will cook through but remain intact at the same time.
The spice level of this curry is 3 on 5 . 5 being the hottest. This recipe is updated as on 01/08/2019 . with change in method and uses less cooking time now. Previously it was 3 minutes. But I have tested it 4 times with 2 minutes and QR after 10 minutes. Previously it was a DO NOT STIR after adding tomato puree. But new change is I have cooked puree for 3 minutes by stirring which deepens the flavors . The reason behind DO NOT STIR was that generally tomato based curry sticks to the pot as I have experienced in few recipes . Not stirring will not cause any sticking or burning and cook everything with steam . Though sticking is really less otherwise too. So try both ways- stirring and not stirring. When I tested it few times with stirring I found negligible sticking of food at the bottom.
Nutrition
For traditional stove top pressure cooker method cook up to 3 whistles on medium heat.
Don’t have a pressure cooker/ Instant Pot , here is what you will do-
You can easily cook it in a heavy bottom broad pan. Peel and Cube potatoes ½ ” approx for faster cooking. Heat 2 tablespoon oil in a pan and sautee the potatoes until partially cooked on a medium to low heat , stirring occasionally . This should take 5-7 minutes. Then add the chopped eggplant , puree , spices, salt . Give it a quick mix. Add enough water just that the potatoes and eggplant are submerged well. Cover and cook for 7-10 minutes , checking and stirring occasionally in between the process. Add more water now if needed. Your curry is ready when the eggplant and potatoes are tender to feel when smashed with a spoon.
Never miss a recipe . If you like being here do subscribe to my blog.
Make sure you have us in your contact list so that the recipe does not land in spam folder.
Carveyourcraving(at)gmail(dot)com .
Are we friends yet . Let’s connect on-
Facebook| Instagram | Pintrest | Twitter
Happy cooking!
Do share it with the world!
IF SHARING ,PLEASE LINK BACK TO THE POST AS REPRODUCING, DISTRIBUTING OR COPYING PICTURES OR TEXT/ RECIPES THAT BELONG TO CARVE YOUR CRAVING IS A COPYRIGHT VIOLATION. YOU CAN ALWAYS LINK BACK TO THE WEBSITE.
Thanks for stopping by.
Hi do u have to use cashews. We have a bit allergy. Is there a substitute ?
You may skip cashews completely or use sunflower seeds instead. You may do a bit of coconut cream too for adding richness to the curry.
Hi, I don’t understand the tomatoes in the recipe. You wrote “4 med sized tomatoes / 1.5 cups tomato puree.” Do you use both? Or do you choose one or the other? Or do you make the puree out of the 4 tomatoes? You used a slash / in other ingredient listings as well. Do these slashes imply “either/or” or do you use everything (for example, do you use either broth or water, or both?)
Hello Stephanie, slash means either use this or that. If it’s water/ broth, use what is available and not both. 4 tomatoes/ 1.5 cup puree means blend 4 fresh tomatoes or use ready made puree 1.5 cups whatever is convenient. Sorry if it was difficult to understand. I will simplify it tomorrow.
Recipe sounded and looks awesome, however tried it tonight and felt it was just ok. Tasted like it was lacking something.
I am sorry Mary that this recipe didn’t work for you on taste level. You can always adjust spices to your taste. We love it thae way it is mentioned. Always take the recipe as a guideline and adjust spices to your taste.
Was rich and delicious!
Delicious flavors. I was somewhat surprised by the amount of thin liquid. This came out more like a broth consistency. Is that what is desired? If not, any thoughts? I’ve considered removing the solids and reducing the liquid through boiling, but don’t know how that would affect flavors. Thanks!
Hello Bill, this should be quiet thick a curry as shown in the photos . It isn’t broth like. I make it all the time with good outcome. Are you using less amount of vegetables or skipping any ingredient ? or following recipe as is.. do let me know.
Hi, I am trying this tonight in a pressure cooker. The steps say to add water. How much?
hi Jeanine, ingredient number 11 mentions the amount.Its half cup water 🙂
I don’t have whole cashews, only chopped ones. Do you think 1/8 cup chopped cashews would equal 6-7 whole cashews or ? We like 2 of your other IP recipes (curried quinoa and chickpea korma) and look forward to trying this one also. Thank you!
Hello Ellen , yes you many use 1/4 cup or 2 tablespoon cashews approx. Do let me know your feedback on how all the recipes turned out for you . I would be glad to answer any other question. Happy healthy cooking!
I see some Cashews left for garnish…Did you use all the amount of cashew you mentioned in the paste and used extra cashews or garnish? I am a little weary of how it will taste be for cashews to blend in tomato sauce….I will try it nevertheless.
That is extra cashews for garnish. The recipe calls for tomato puree and not tomato sauce.
I just made it and it’s delicous. It’s now one of my favourite indian recipes. Thank you
I guess I’ll stand alone on this one, but I made this for dinner last night and was really looking forward to it. Added a bit more spice because I find things in the IP come out a bit duller than stovetop. Anyway, I almost doubled the spice and still found this lacking in flavour.
Tracy .. thank you for your feedback. Always take any recipe as a guideline . Adjust the spices to your preference as it differs from person to person. I have many readers who completely omit spices as they do not prefer. Someone like me who have kids have to keep it low on spices. Some prefer more garlic or cayenne and some don’t ..hope it makes sense ,so always adjust it to your taste. Have a nice day!
I only have access to the larger Italian style eggplant, about how many cups of 3 inch cubed eggplant should I use for this recipe ?
Hello Corene, one mini eggplant is around 3″ in size. So I would say 4-5 cups of full sized one , nearly half of full sized eggplant.
Confused about the mint and coriander leaves. In the pot with the rest or is it a topping to garnish once finished?
Shirley, I have used coriander after the curry is made as a garnish . Mint is used while cooking.
I don’t have a pressure cooker. Do you have any suggestions on how to cook it completely on the stove with a regular pot? Should I cooke the potatoes and eggplant first? Thanks. I’m really excited about this rccipe. One of my favourite dishes!
Hello Susan. You can easily cook it in a heavy bottom broad pan. Peel and Cube potatoes 1/2 ” approx for faster cooking. Heat 2 tablespoon oil in a pan and sautee the potatoes until partially cooked on a medium to low heat , stirring occasionally . This should take 5-7 minutes. Then add the chopped eggplant , puree , spices, salt . Give it a quick mix. Add enough water just that the potatoes and eggplant are submerged well. Cover and cook for 7-10 minutes , checking and stirring occasionally in between the process. Add more water now if needed. Your curry is ready when the eggplant and potatoes are tender to feel when smashed with a spoon.
Made this last night, was fabulous! I used baby potatoes instead so I didn’t have to cut any up, and used the soup button for 10 minutes came out perfect, mashed up the potatoes and ate the dish with Roti. Would definitely do this again.
Sounds delicious Ginny , thank you for a lovely feedback!
Can you please tell me about how many cups of eggplant or how many pounds are needed? Thanks!
Laura, approx 4-5 cups roughly cubed eggplant.
Absolutely in love with this one . Making it every week . Yum!
Awesome Ferria , thank you for a lovely feedback!
This look so delicious! Love eggplants and this one in instant pot is a game changer.
THank you Ruchi. It indeed is especially on busy days!
I tried your recipe and it was absolutely delicious .thank you…
Happy to know that Priya. Thank you for a lovely feedback.
Tried it today . Turned out yum . I reduced the spice and added more cashews as we love them . The eggplant doesn’t hold as much shape but great flavor. The curry is so rich and lovely. Thank you!
That sounds great. I am happy Amy that you have modified the recipe as per your taste. Yes the eggplant doesn’t have the texture of the pan fried one. Bigger the chunks more shape it will hold. It is somewhere between the bharta and pan cooked eggplant. Thank you for a lovely feedback!
Recipe is surely delicious…
Eggplant is one of my favourite veggie too ….
Thank you Niyati.