Easy Aloo Baingan (potato & eggplant curry) made in the Instant Pot! This recipe uses frozen onion tomato masala and gets done in 20 minutes for an easy dinner! Vegan & gluten-free.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 3
- Category: Entree
- Cuisine: Indian
Ingredients
- 2 teaspoons oil (10 ml, use oil of choice, I used avocado oil)
- 1 teaspoon panch phoran mix (or use 1 teaspoon cumin seeds)
- 1/2 cup onion tomato masala (frozen or thawed)
- 1/2 cup water
- 1 large potato (325 grams, cut into 1 inch pieces)
- 1 medium eggplant (425 grams, cut into large pieces, 1 to 1.5 inches)
- 2 tablespoons chopped cilantro
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon garam masala
- squeeze of fresh lemon juice
Method
- Press the saute button on the Instant Pot. Once it displays hot, add oil to the pot and then the panch phoran mix. Let the seeds sizzle & splutter (especially mustard seeds) for few seconds. If you don't have panch phoran, just use 1 teaspoon cumin seeds.
- Then add the onion tomato masala (I used frozen straight from the freezer) and 1/2 cup water.
- 3- Add the potato, eggplant, cilantro, salt and garam masala in that order. Do not stir. Close the pot with its lid.
- Press the manual or pressure cook button and cook on high pressure for 3 minutes. Do a quick pressure release by moving the valve from sealing to venting position.
- Open the pot, using a spoon stir the potato and eggplant with all the spices until combined. Add in lemon juice and mix.
- Garnish instant pot aloo baingan with more cilantro and serve with roti, rice or paratha!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.