Aloo Baingan Masala (Potato Eggplant Curry)

Ingredients

• For Aloo Baingan Masala:
• 2 cups potatoes (aloo), diced
• 2 cups eggplant (baingan), diced
• 2 tbsp oil
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon mustard seeds (rai)
• A pinch of asafoetida (hing)
• 1/2 cup onion (pyaaz), diced
• 2 medium-sized tomatoes (tamatar), diced
• 1 tablespoon garlic (lehsun), crushed or minced
• 1 tablespoon ginger (adrak), sliced
• 1 tablespoon green chilies (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 (amchur powder)
• 1/4 teaspoon garam masala powder
• Salt (namak), to taste
• 1 tablespoon Kasuri methi (dried fenugreek leaves)
• Chopped fresh coriander leaves (hara dhania), for garnish
• NOTE: Some ingredients can be replaced with their vegan counterparts.

Instructions

1. 1

   --- How to make Aloo Baingan Masala in Pressure Cooker: ---

2. 2

   Heat the oil in the pressure cooker.

3. 3

   Add cumin seeds, mustard seeds, and asafoetida.

4. 4

   Add the chopped onions and sauté for 2–3 minutes.

5. 5

   Now add green chilies, ginger, and garlic. Mix everything and sauté for 1 minute.

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   Then add diced tomatoes and sauté for 2 minutes over medium heat.

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   Add the spices (coriander powder, red chili powder, cumin powder, turmeric powder, and salt) and mix everything well. Cook for 2 minutes.

8. 8

   Add potatoes, eggplants, and dried mango powder, and mix well.

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   Next, add the water and mix well again.

10. 10

    Add Kasuri methi and garam masala powder. Mix everything well to combine.

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    After that, close the pressure cooker with the lid.

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    Pressure cook for 2 whistles on high heat. Turn off the stove and let the pressure release completely before opening the lid.

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    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.

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    NOTE: Watch the recipe video to learn how to perform these cooking steps.

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    --- How to make Instant Pot Aloo Baingan: ---

16. 16

    Start the Instant Pot in Sauté mode.

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    When the display reads ‘Hot,’ add the oil. Once the oil heats up, add cumin seeds, mustard seeds, and asafoetida.

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    When the seeds start to splutter and sizzle, add the chopped onions and sauté for 2 minutes.

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    Add green chilies, ginger, and garlic. Mix well and sauté for another minute.

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    Then add the tomatoes and stir well. Sauté for 1 minute.

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    Now add the spices (coriander powder, red chili powder, cumin powder, turmeric powder, and salt) and sauté for another 2 minutes.

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    Now add the eggplants and potatoes and mix well.

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    Also add dried mango powder, Kasuri methi, and garam masala powder.

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    Add water and stir well again.

25. 25

    Cover the Instant Pot with the lid and set the valve to the sealing position.

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    Cook on Manual (high pressure) for 4 minutes. Do a quick pressure release by moving the valve from sealing to venting. Once the pin drops, open the lid. Serve hot with some garlic tandoori roti or pulao.

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    NOTE: Watch the recipe video to learn how to perform these cooking steps.

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    --- ENJOY THIS RECIPE ---

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    ENJOY THIS RECIPE.