Aloo Baingan Masala (Potato Eggplant Curry)

Aloo Baingan Masala is a flavorful Indian potato and eggplant curry made with onions, tomatoes, and aromatic spices.

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 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

RECIPE INSTRUCTIONS

» How to make Aloo Baingan Masala in Pressure Cooker:

1. Heat the oil in the pressure cooker.
2. Add cumin seeds, mustard seeds, and asafoetida.
3. Add the chopped onions and sauté for 2-3 minutes.
4. Now add green chilies, ginger, and garlic. Mix everything and sauté for 1 minute.
5. Then add diced tomatoes and sauté for 2 minutes over medium heat.
6. Add the spices (coriander powder, red chili powder, cumin powder, turmeric powder, and salt) and mix everything well. Cook for 2 minutes.
7. Add potatoes, eggplants, and dried mango powder, and mix well.
8. Next, add the water and mix well again.
9. Add Kasuri methi and garam masala powder. Mix everything well to combine.
10. After that, close the pressure cooker with the lid.
11. Pressure cook for 2 whistles on high heat. Turn off the stove and let the pressure release 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 the oil. Once the oil heats up, add cumin seeds, mustard seeds, and asafoetida.
3. When the seeds start to splutter and sizzle, add the chopped onions and sauté for 2 minutes.
4. Add green chilies, ginger, and garlic. Mix well and sauté for another minute.
5. Then add the tomatoes and stir well. Sauté for 1 minute.
6. Now add the spices (coriander powder, red chili powder, cumin powder, turmeric powder, and salt) and sauté for another 2 minutes.
7. Now add the eggplants and 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 the lid and set the valve to the sealing position.
11. 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.

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.

NUTRITION (Per Serving)

Calories: 166kcal | Fat: 7.8g | Carbohydrates: 22.9g | Protein: 3.5g | Fiber: 4.5g | Sugar: 4.8g | Sodium: 34.4mg

Nutritional information is meant to serve as a helpful guide and is approximate. Actual values may vary depending on ingredients and preparation.