25-Minute Eggplant Potato Curry
Eggplant Potato Curry: cook this comforting Aloo Baingan in your Instant Pot. Master a flavorful, quick Indian-inspired dinner for any weeknight.
Ingredients
- 6 to 8 baby eggplants (1 lb)
- 1 medium russet or red potato
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ⅛ teaspoon asafetida
- 1 ½ tablespoons garlic minced
- 12 curry leaves
- ¼ teaspoon Turmeric
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ cup water
- 2 tablespoons ground peanuts
- ¼ cup fresh cilantro, chopped
Instructions
- 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.
- Peel and cut the potato into 1-inch cubes.
- Set the Instant Pot to saute mode and heat oil. Add mustard seeds and allow them to splutter. Add asafetida, minced garlic, curry leaves, and turmeric. Mix well. Add potato, eggplant, red chili powder, cumin powder, coriander powder, and salt. Add water and give a quick stir.
- Close the Instant Pot with pressure release valve to sealing. Pressure cook for 2 minutes followed by quick release. Open the Instant Pot; if the eggplant is not fully cooked, keep the lid closed for 5 minutes and they 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.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.