Aloo Baingan Potato Eggplant Cooker Instant Pot Recipes

INSTANT POT ALOO BAINGAN MASALA | POTATO EGGPLANT CURRY

Steps:

• 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.
• 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.

ALOO BAINGAN - POTATO EGGPLANT (COOKER + INSTANT POT)

Steps:

• Heat oil in the pressure cooker.
• Add cumin seeds, mustard seeds, and asafoetida.
• Add the chopped onions and sauté them for 2-3 minutes.
• Now add green chilies, ginger, and garlic. Mix everything and saute for 1 minute.
• Then add diced tomatoes, and saute for 2 minutes over medium heat.
• Add the spices (coriander powder, red chili powder, cumin powder, turmeric powder, salt) and mix everything well. Cook for 2 minutes.
• Add potatoes, eggplants, dried mango powder, and mix well.
• Next, add the water and mix it well again.
• Add Kasuri methi and garam masala powder. Mix everything well to combine.
• After that, just close the pressure cooker with the lid.
• Pressure cook for 2 whistles on high heat. Turn off the stove, and let the pressure cool off completely before opening the lid.
• You can garnish this curry with some Kasuri methi and chopped coriander leaves. Serve Aloo Baingan hot with paratha or any other flatbread of your choice.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• Start the instant pot in sauté mode.
• When the display reads 'Hot', add oil. Once the oil heats up, add cumin seeds, mustard, and asafoetida.
• When the seeds start to splutter and sizzle, add chopped onions and sauté them for 2 minutes.
• Add green chilies, ginger, and garlic. Mix well and saute for another minute.
• Then add tomatoes and stir well. Sauté for 1 minute.
• Now add spices (coriander powder, red chili powder, cumin powder, turmeric powder, salt) and sauté for another 2 more minutes.
• Now just add eggplants, potatoes and mix well.
• Also add dried mango powder, Kasuri methi, and garam masala powder.
• Add water and stir well again.
• Cover the instant pot with a lid, set the valve to sealing position.
• Cook on manual (high pressure) for 4 minutes. Do a quick pressure release by sealing the valve from sealing to venting. Once the pin drops, open the lid. Serve hot with some garlic tandoori roti or pulao.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.