Aloo Baingan - Potato Eggplant (Cooker + Instant Pot)

Aloo Baingan Masala - Potato Eggplant Curry makes a flavorful, and hearty vegetarian Indian curry made with potatoes and eggplants. Ready under 25 minutes.

Recipe Source Link:https://www.mygingergarlickitchen.com/aloo-baingan-masala/

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RECIPE INGREDIENTS

» For Aloo Baingan Masala:

• 2 cups potatoes (aloo), diced
• 2 cups eggplants/brinjal (baingan), diced
• 2 tbsp oil (tel)
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon mustard seeds (rai)
• A pinch of asafoetida (hing)
• 1/2 cup onions (pyaaj)
• 2 medium-sized tomatoes (tamatar), diced
• 1 tablespoon garlic (lehsun), crushed or minced
• 1 tablespoon ginger (adrak), sliced
• 1 tablespoon green chilis (hari mirch), chopped
• 1 teaspoon red chili powder (lal mirch powder)
• 1 teaspoon coriander powder (dhaniya powder)
• 1/4 teaspoon turmeric powder (haldi powder)
• 1 teaspoon cumin powder (jeera powder)
• 1 teaspoon dried mango powder (amchoor powder)
• 1/4 teaspoon garam masala powder
• Salt (namak) to taste
• 1 tablespoon Kasuri methi (dried fenugreek leaves)
• Chopped coriander leaves (kata hua hara dhania) for garnish

RECIPE INSTRUCTIONS

» How to make Aloo Baingan Masala in Pressure Cooker:

1. Heat oil in the pressure cooker.
2. Add cumin seeds, mustard seeds, and asafoetida.
3. Add the chopped onions and sauté them for 2-3 minutes.
4. Now add green chilies, ginger, and garlic. Mix everything and saute for 1 minute.
5. Then add diced tomatoes, and saute for 2 minutes over medium heat.
6. Add the spices (coriander powder, red chili powder, cumin powder, turmeric powder, salt) and mix everything well. Cook for 2 minutes.
7. Add potatoes, eggplants, dried mango powder, and mix well.
8. Next, add the water and mix it well again.
9. Add Kasuri methi and garam masala powder. Mix everything well to combine.
10. After that, just close the pressure cooker with the lid.
11. Pressure cook for 2 whistles on high heat. Turn off the stove, and let the pressure cool off completely before opening the lid.
12. 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.

» How to make Instant Pot Aloo Baingan:

1. Start the instant pot in sauté mode.
2. When the display reads ?Hot', add oil. Once the oil heats up, add cumin seeds, mustard, and asafoetida.
3. When the seeds start to splutter and sizzle, add chopped onions and sauté them for 2 minutes.
4. Add green chilies, ginger, and garlic. Mix well and saute for another minute.
5. Then add tomatoes and stir well. Sauté for 1 minute.
6. Now add spices (coriander powder, red chili powder, cumin powder, turmeric powder, salt) and sauté for another 2 more minutes.
7. Now just add eggplants, potatoes and mix well.
8. Also add dried mango powder, Kasuri methi, and garam masala powder.
9. Add water and stir well again.
10. Cover the instant pot with a lid, set the valve to sealing position.
11. 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.

RECIPE NOTES

1. For a dry version of aloo baingan, skip the tomatoes in the recipe. Also, add only 1-2 tbsp water in the recipe.
2. For making a dry version of no ginger-garlic Aloo Baingan (Sukhi Aloo Baingan ki Sabji), you can also skip the onion, tomatoes, and ginger-garlic in this recipe.
3. Skip onion and garlic in this recipe to make it no-onion-garlic dish, and cook it with tomatoes, ginger and green chilies. Rest of the recipe is the same.
4. You can also replace crushed garlic and sliced ginger with ginger-garlic paste.
5. You can entirely skip the tomatoes in this recipe. Just drizzle with some squeezed lemon juice for the tang right before serving it.
6. You can swap diced tomatoes with tomato puree.