Eggplant Potato Recipe – Authentic Indian Instant Pot Curry

Last Updated on 2 months by Neha Deshmukh

Eggplant Potato Recipe – Authentic Indian Instant Pot Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful Indian dishes that don’t take all day to make. This Eggplant Potato Curry (Baingan Aloo) is exactly that! It’s a classic combination, especially popular in North India, and the Instant Pot makes it unbelievably easy. I first made this when I was craving something my mom used to make, but needed a quicker route – and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s packed with flavor, wonderfully satisfying, and comes together in under 30 minutes. Plus, the Instant Pot does all the heavy lifting, leaving you with more time to enjoy the delicious results. It’s a fantastic weeknight meal, and honestly, it tastes even better the next day!

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 6-8 baby eggplants
• 1 medium russet or red potato
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon asafetida (hing)
• 1-2 tablespoons minced garlic
• 12 curry leaves
• ½ teaspoon turmeric
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• 1-2 teaspoons salt (to taste)
• 1 cup water
• ¼ cup ground peanuts (for garnish)
• Fresh cilantro (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Eggplant: In India, we use so many different types of eggplant! The small, round ones are great, but these baby eggplants are my go-to because they cook quickly and have a lovely texture. You can also use Indian eggplants if you can find them.
• Asafetida (Hing): Don’t skip this! It adds a unique, savory depth that’s essential in Indian cooking. It has a pungent smell on its own, but it mellows out beautifully when cooked. If you’re not familiar, it’s a resin with a sulfurous aroma – a little goes a long way.
• Oil: Traditionally, mustard oil is used in many North Indian homes for its pungent flavor. However, vegetable oil or canola oil work perfectly well if you don’t have mustard oil on hand.
• Mustard Seeds: These little seeds are a staple in South Indian cuisine, and they add a lovely pop when they splutter in hot oil. Make sure your oil is hot enough before adding them – you’ll know when they start to jump and crackle!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prep your veggies. Trim the stems of the eggplants and cut them lengthwise into 4 pieces. Peel and cube the potato into 1-inch pieces.
2. Now, let’s start with the Instant Pot. Set it to sauté mode. Add the oil and wait for it to heat up. Once hot, add the mustard seeds.
3. When the mustard seeds start to splutter (be careful!), add the asafetida, minced garlic, and curry leaves. Sauté for about 30 seconds until fragrant.
4. Add the potatoes, eggplant, red chili powder, cumin powder, coriander powder, salt, and water. Give everything a gentle stir to combine.
5. Secure the lid on the Instant Pot and pressure cook on high for 2 minutes.
6. Allow for a quick release of pressure. If there’s still a lot of liquid, you can let it rest for another 5 minutes with the pressure naturally releasing.
7. Finally, garnish with ground peanuts and fresh cilantro. Serve hot with roti or rice!

Expert Tips

• Don’t overcrowd the Instant Pot. If you’re doubling the recipe, you might need to cook it in batches.
• For a richer flavor, you can add a tablespoon of tomato paste along with the spices.
• If you don’t have ground peanuts, you can use chopped roasted peanuts instead.

Variations

• Spicy Kick: My friend loves to add a chopped green chili along with the other spices for an extra kick.
• Tomato Twist: My mom always adds a chopped tomato to the curry for a slightly tangy flavor.
• Spinach Boost: Throw in a handful of spinach during the last minute of cooking for added nutrients.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your oil doesn’t contain any animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of red chili powder as the recipe states.
• Hot: Add an extra ½ teaspoon of red chili powder or a chopped green chili.

Festival Adaptations (Navratri, Diwali)

This curry is a great addition to your Navratri or Diwali spread! It’s a flavorful and satisfying dish that everyone will enjoy.

Serving Suggestions

This Eggplant Potato Curry is best served hot with:

• Roti (Indian flatbread)
• Steamed rice
• A side of yogurt (raita) for a cooling effect
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

What type of eggplant works best in this recipe?

Baby eggplants are ideal because they cook quickly and have a tender texture. But you can use other varieties like Indian eggplants or even regular globe eggplants, just adjust the cooking time accordingly.

Can I make this curry without an Instant Pot?

Absolutely! You can make this in a regular pot on the stovetop. Sauté the spices as directed, then add the vegetables and water. Cover and simmer for about 20-25 minutes, or until the potatoes and eggplant are tender.

What is asafetida and can I substitute it?

Asafetida (hing) is a resin with a unique flavor that adds depth to Indian dishes. If you can’t find it, you can try substituting with a pinch of garlic powder or onion powder, but it won’t be quite the same.

How can I adjust the spice level of this curry?

Easily! Reduce or increase the amount of red chili powder to control the heat. You can also add a chopped green chili for extra spice.

What is the best way to serve this eggplant potato curry?

With warm roti or fluffy rice! A side of cooling yogurt (raita) is also a great addition.

Can this curry be made ahead of time?

Yes! You can make it a day or two in advance. The flavors will actually develop even more overnight. Just store it in an airtight container in the refrigerator and reheat when ready to serve.