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.
Provided by Bhavana Patil
Categories Main Course
Time 25m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 311 kcal, Carbohydrate 57 g, Protein 10 g, Fat 8 g, Fiber 24 g, Sugar 25 g, Sodium 27 mg, ServingSize 1 serving
ALOO BAINGAN - EGGPLANT AND POTATO CURRY
Here's an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani & North Indian-style vegan curry that's tasty enough to serve guests. Tested to perfection!
Provided by Izzah Cheema
Categories Main Course Side Dish
Time 55m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 237 kcal, Carbohydrate 26 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Sodium 1176 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving
INSTANT POT STUFFED EGGPLANT POTATO CURRY
Instant Pot Stuffed Eggplant Potato Curry / Stuffed Aloo Baingan In Pressure Cooker - Simple Flavorful curry that is made in one pot - Instant Pot / Pressure cooker. Pair it with Rice, Roti, naan, Bajri rotla or any Indian Flatbread and you have a completely delicious meal ready on the table under 30 minutes. This recipe is Vegan And Gluten-free.
Provided by Dhwani
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- Gather all the stuffing ingredients in a big mixing bowl and mix them well. keep it aside.
- Wash and wipe eggplant well. Slit the Baingan/eggplant in the center to make a cross mark that divides each into 4 parts joined at the stem. (See video for a better idea).
- Peel off the baby potatoes skin. Make a slit in the center just like the eggplant.
- Now stuff eggplant and potatoes with prepared stuffing masala using your fingers and thumbs.
- Turn on the Instant Pot on saute mode.
- Heat oil, add onions and saute for a minute.
- Now add stuffed baby eggplants and potatoes, stir well.
- Add chopped tomatoes, remaining stuffing masala (if any leftover) and water.
- Cover instant pot with locking lid.
- Turn off your instant pot from saute mode.
- Press the manual button and set the instant pot for 5 minutes under high pressure, vent on sealing position.
- Once Instant pot beeps, let the pressure release naturally for 10 minutes, then quick release the remaining pressure..
- Open the lid and gently stir once. You can adjust the gravy consistency by adding more water.
- Instant Pot Stuffed Eggplant Potato Curry is ready. Serve it hot with Roti, Naan, Rice or Phulka.
Nutrition Facts : Calories 335 kcal, Carbohydrate 28 g, Protein 10 g, Fat 22 g, SaturatedFat 2 g, Sodium 56 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving
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- Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Saute for 30 seconds.
- Follow the same steps as above on medium-high heat. Then pressure cook on medium heat for 2 whistles, then release the pressure manually.
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