Instant Pot Eggplant Potato Recipe- Authentic Indian Flavors

Last Updated on 3 months by Neha Deshmukh

Instant Pot Eggplant Potato Recipe – Authentic Indian Flavors

Hey everyone! If you’re anything like me, you absolutely love a good, flavorful Indian curry. But let’s be real, sometimes life gets busy, and who has hours to spend in the kitchen? That’s where this Instant Pot Eggplant Potato recipe comes in. It delivers all the authentic Indian flavors you crave, but in a fraction of the time. I first made this when I was craving my grandmother’s baingan aloo but didn’t have the whole day to simmer it on the stove. It’s become a weeknight staple ever since!

Why You’ll Love This Recipe

This Instant Pot Eggplant Potato curry (or Baingan Aloo as it’s often called) is a total winner. It’s:

• Quick & Easy: Seriously, from prep to plate in under 30 minutes!
• Flavor-Packed: A beautiful blend of aromatic spices that will tantalize your taste buds.
• Comfort Food: Warm, hearty, and incredibly satisfying.
• Versatile: Perfect with rice, roti, naan – you name it!
• Budget-Friendly: Uses simple, readily available ingredients.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 8 small eggplants
• 2 tablespoons mustard oil or oil of choice
• 1 onion
• 3 teaspoons minced garlic
• 2 teaspoons minced ginger
• 2 teaspoons dried mango powder (amchur)
• 2 teaspoons fennel powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1 teaspoon roasted cumin powder
• 1 teaspoon salt
• 1 teaspoon turmeric
• ½ teaspoon fenugreek seed powder
• ½ teaspoon black pepper
• ½ teaspoon carom seeds (ajwain)
• ½ teaspoon kalonji (nigella seeds)
• ¼ teaspoon cayenne pepper (or to taste)
• 2 medium potatoes
• 1 cup water
• Cilantro (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Eggplants: I prefer using smaller, Indian eggplants for this recipe. They have a slightly sweeter flavor and a more tender texture. But globe eggplants work just fine too!
• Potatoes: Red potatoes or Yukon Gold potatoes hold their shape well during pressure cooking.
• Spices: Don’t be intimidated by the spice list! These spices are what give this curry its authentic flavor. You can find most of them at Indian grocery stores or online.

Mustard Oil vs. Other Oils

Traditionally, Baingan Aloo is made with mustard oil. It has a pungent aroma and a unique flavor that really elevates the dish. However, if you don’t have mustard oil, you can substitute it with vegetable oil, canola oil, or sunflower oil. Just know the flavor profile will be slightly different.

The Significance of Amchur (Dried Mango Powder)

Amchur is a game-changer! It adds a lovely tangy flavor that balances the richness of the spices. It’s a staple in North Indian cuisine and really makes this curry sing.

Understanding Fennel and its Role in Indian Cuisine

Fennel powder (saunf) adds a subtle sweetness and anise-like flavor. It’s often used in North Indian dishes, especially those with potatoes and eggplants. Don’t skip it!

Regional Variations in Spice Blends

Every family has their own secret spice blend! Feel free to adjust the spices to your liking. Some people add a pinch of asafoetida (hing) for extra depth of flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Eggplants: Make two deep slits in an X shape at the base of each eggplant, keeping the stems intact. This helps them cook evenly and absorb the flavors.
2. Sauté the Aromatics: Heat the oil in the Instant Pot on Sauté mode. Add the diced onion and cook for 6-7 minutes, until golden brown and softened.
3. Bloom the Spices: Stir in the minced garlic, ginger, and all the spices – amchur, fennel, coriander, garam masala, paprika, roasted cumin, salt, turmeric, fenugreek, black pepper, ajwain, kalonji, and cayenne. Cook for another minute, stirring constantly, until fragrant. This “blooming” process releases the spices’ essential oils and maximizes their flavor.
4. Add Potatoes & Coat: Add the chopped potatoes and mix well, ensuring they are coated with the spice mixture.
5. Add Eggplant & Water: Add the prepared eggplants and water. Gently stir to combine everything.
6. Pressure Cook: Secure the lid, set the Instant Pot to High Pressure for 4 minutes.
7. Quick Release: Once the cooking time is up, do a quick pressure release.
8. Garnish & Serve: Garnish with fresh cilantro and serve hot with rice or Indian bread.

Expert Tips

• Don’t overcrowd the Instant Pot. If you’re making a larger batch, cook it in two batches.
• For a richer flavor, marinate the eggplants and potatoes in the spice mixture for 30 minutes before pressure cooking.
• If the curry is too thick, add a little more water. If it’s too thin, simmer it on Sauté mode for a few minutes to reduce the sauce.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment: My family loves a bit of heat, but you can easily adjust the cayenne pepper to your preference. Start with a pinch and add more to taste.
• Festival Adaptations: This Baingan Aloo is a popular dish during Navratri and Diwali festivals in India. It’s often served as part of a larger festive meal.

Serving Suggestions

This curry is incredibly versatile! Here are a few ideas:

• Serve with steamed basmati rice for a classic Indian meal.
• Enjoy with roti or naan for dipping and soaking up the delicious sauce.
• Pair with a side of raita (yogurt dip) to cool down the palate.
• It’s also fantastic as part of a larger Indian thali (platter).

Storage Instructions

• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This curry freezes well! Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What type of eggplant works best for this recipe?

Smaller, Indian eggplants are ideal, but globe eggplants work well too.

Can I use a pressure cooker other than an Instant Pot?

Yes, you can! Adjust the cooking time according to your pressure cooker’s instructions.

How can I adjust the spice level to be milder?

Reduce or omit the cayenne pepper. You can also use a milder chili powder.

What is the best way to serve this dish for a potluck?

Transfer the curry to a slow cooker to keep it warm. Bring rice or bread on the side for serving.

Can this dish be made ahead of time?

Yes! You can prepare the curry up to a day in advance and store it in the refrigerator. Reheat gently before serving.

Enjoy this flavorful and easy Instant Pot Eggplant Potato recipe! I hope it becomes a favorite in your home, just like it is in mine. Happy cooking!