About Aloo Baingan
I have vivid memories of eating aloo (potato) baingan (eggplant) AKA “Vange Batata Rassa bhaji” at Maharashtrian weddings served piping hot with a few other simple sides. A simple curry made without onions and often without garlic, and is not heavy on spices allowing to bring out the mild, sweet, and creamy flavors of the eggplant. It is a staple dish in many Indian homes with just a handful of ingredients that comes together in minutes. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Eggplant known as Brinjal or Baingan is a popular vegetable in India used to make dishes like baingan masala, baingan bharta, and Baingan Pakoras just to name a few. There are a variety of eggplant curries made in different regions each having its own uniqueness and spice level. So if you are one of those people who do not enjoy eggplant I would highly recommend trying one of the Indian eggplant curries and I promise you will fall in love with the humble vegetable.
How to Make Potato Eggplant Curry
Here are step-by-step instructions for Instant Pot Aloo Baingan Recipe. A printable recipe card with ingredients and stovetop instructions is at the end of this post.
Remove the green leafy parts from the stem and trim off half of the stem. Cut each eggplant lengthwise into 4 pieces along with the stem. Bigger eggplant can be into 8 pieces. Peel and cut the potato into 1-inch cubes.
Set the Instant Pot to saute mode and heat the oil. Add mustard seeds and allow them to splutter. Add asafetida, garlic, curry leaves, and turmeric. Mix well. Add potato and eggplant.
Add red chili powder, cumin powder, coriander powder, and salt. Add water and give a quick stir. Close the Instant Pot with the pressure release valve to sealing. Pressure cook for 2 minutes followed by quick release. Open the Instant Pot, in case the eggplant is not fully cooked keep the lid closed for 5 minutes and it will continue to cook without having to pressure cook again.
Garnish with ground peanuts and cilantro. Give a quick stir and enjoy hot. Discard the stem while eating.
Recipe Tips
Cook time may change depending on the variety of the eggplant and also the size you cut in. If the eggplant looks uncooked simply keep the lid closed for 5 minutes. Make sure to cut the potatoes into small one-inch cubes so they cook well in 2 minutes pressure cooking time The curry is supposed to have soft cooked creamy eggplant, so don’t worry if the eggplant starts to look mushy as you serve
What to serve with Aloo Baingan
Roti, Parathas, or gluten-free Sorghum Roti pair well with this curry and are perfect to scoop up the stew-like curry. You can also serve it along with steamed rice and dal or khichdi for a gluten-free meal. Serve beet raita or cucumber salad as a cooling crunchy side dish.
Storing Eggplant Potato Curry
This eggplant potato curry makes for a great make-ahead dish. The flavors will continue to develop and the curry with taste good the next day too. Keep any leftovers refrigerated for 2 to 3 days. Reheat in the microwave or stovetop. Add a little bit of water to thin out the curry if needed and adjust the salt accordingly.
More Potato Curries You’ll love
Aloo Rasedar (Potatoes with tomato-ginger based curry) Batata Bhaji(spicy potato stir fry) Aloo Beans(potato and green beans curry) Aloo Gobi (Potato CauliflowerCurry) Dum Aloo (curries baby potatoes)
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