Instant Pot Aloo Baingan Masala Potato Eggplant Curry 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 - EGGPLANT AND POTATO CURRY

Steps:

• Slice off the stem of the eggplant. Then continue to slice the eggplant widthwise into 3/4 inch-thick rounds. Dice the rounds into 1-inch cubes.
• Place a large, nonstick skillet over medium-high heat. Add ¼ cup oil to lightly coat the bottom of the skillet. Add the eggplant in a single layer (you may need to do this in 2 batches) and pan-fry for 3 minutes, until golden brown. Then flip the pieces and pan-fry for another 2-3 minutes. Add oil as needed and distribute as needed because the eggplant has a tendency to absorb oil. Remove onto a plate and set aside. (See Note 1)
• Heat oil in a heavy bottomed pan over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 tbsp of water.
• Once the water dries up, add the garlic and ginger and sauté for another minute, until the raw smell disappears and the onions deepen in color. Add the tomatoes, green chili pepper, all spice powders (except garam masala), and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 minutes). If needed, add 2 tbsp of water to deglaze the pan and help the tomatoes disintegrate into the masala.
• Once the oil has separated from the curry base/masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.
• Turn the heat down to low-medium, cover, and cook for 10 minutes. Stir in the pan-fried eggplant (See Note 2) and cook for another 15-17 minutes, stirring occasionally. If it's sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant should get mushy and the potato should be very tender.
• If needed, raise the heat and sauté for 2-3 minutes, until the oil starts to separate again and most of the eggplant has disintegrated into the masala.
• Adjust salt and seasoning if needed. Turn off the heat and sprinkle in cilantro, garam masala or chaat masala (if using), and lemon juice. Serve hot with roti, naan, or any type of bread.

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.