Aloo Baingan Recipe Curried Potato Eggplant

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.