This Aloo Baingan Masala or Potato Eggplant Curry recipe makes a simple, flavorful, and hearty vegetarian Indian curry. This easy and delicious Potato Eggplant Curry is made with potatoes and eggplants.
This vegetarian curry comes together in about 25 minutes using a pressure cooker or Instant Pot, making it perfect for a quick weeknight meal.
A light dusting creates a crunchy exterior. It works well for stir-fries and bowls.
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About Aloo Baingan
This North Indian-style curry is simple to make and is ready in under 25 minutes, which makes it perfect for a busy weeknight dinner. Just pair it with some hot chapati/paratha, or steamed rice, and your deliciously comforting and easy dinner is ready to be devoured.
You can also cook this curry for any meal when you want something fuss-free yet delightful and nutritious. Another excellent thing about this curry is that it is also vegan and gluten-free.
What is Aloo Baingan
Aloo Baingan or Aloo Baingan Masala is an easy Indian curry, also known as Potato Eggplant Curry or Potato Brinjal Curry. In this dish, potatoes and eggplants are cooked in a tasty spiced onion-tomato masala until they are perfectly tender and absorb all the flavors of the masala.
This curry dish is made from scratch in under 25 minutes from start to finish, making it an easy and delicious dish for any meal.
How to serve Aloo Baingan Masala
Aloo Baingan Masala is the curried version of the dish ‘Aloo Baingan’, and it goes well with any Indian flatbread such as naan, tandoori roti, paratha, chapati or even puri.
For a light meal, you can also serve it with some steamed basmati rice. For a more elaborate Indian meal, serve it along with dal, roti, rice pulav, and raita. A satisfying, nutritious and healthy Indian meal is ready to serve.
Is Aloo Baingan Masala vegan?
Yes, Aloo Baingan Masala is an entirely vegan dish.
Why would you love this ‘Aloo Baingan Masala?
This recipe is for those who don’t like to eat eggplants, or in other words, for those who hate eggplants. If you are someone who doesn’t like eggplant dishes, then just try this recipe once and your hate might turn into love because this is coming from a hater-turned-lover, me.
So, you can trust my words.
As a kid, I never liked eggplant dishes. The only way I ate eggplant was in the form of Baingan Bharta, which is a spicy stir-fried dish made using roasted and mashed eggplants. But then one day, my love for eggplants began when I ate this pressure-cooked Aloo Baingan Masala that my mom learned from her sister. I never stopped loving eggplants since then. So yes, I do love my eggplant dishes now. :)
Why You’ll Love This Recipe
This Aloo Baingan is
✓ simple and fast to cook
✓ vegan and gluten-free
✓ ready under 25 minutes
✓ an easy and flavorful side dish for weekdays
Some other Indian recipes made with Aloo (Potatoes) are:
How To Make Punjabi Aloo Paratha
Why should you Pressure cook Aloo Baingan
This Aloo Baingan recipe is super fast and incredibly easy to make using a pressure cooker. Pressure cooking is great because it saves a lot of time.
I grew up watching my Mom cook many Indian dishes using a pressure cooker, which tasted so great. In fact, there are some dishes she never cooked in a pot.
I love cooking Aloo Baingan Masala in a pressure cooker because this is one of those dishes that gets the ideal texture after pressure cooking — neither undercooked nor mushy.
Pressure cooking requires minimal effort, and fresh meals can be ready within minutes with the help of your traditional pressure cooker or an Instant Pot.
I have made the video for this recipe using a stovetop pressure cooker, but I also love making it in my Instant Pot.
Can I skip potatoes in this dish
Technically, you can, but I would advise not skipping potatoes in this particular recipe. This is because the potato is the star ingredient in this curry. The addition of potatoes gives this curry extra flavor and texture and makes it more gratifying and filling.
Another reason not to skip potatoes is that potatoes and eggplants are one of those remarkably delicious veggie combinations you don’t want to miss.
Why your Aloo Baingan always turn into mush
his only happens when you chop them too small and pressure cook them for too long. To prevent this, always make sure to dice both vegetables into large pieces. You should chop them into 1.5–2 inch pieces for this recipe.
If cooking in a traditional pressure cooker, pressure cook for 2 whistles on high heat and let the pressure cool off completely before opening the lid. If cooking in the Instant Pot, pressure cook for 4 minutes on high pressure and then do a quick release.
Try the above tips and your Aloo Baingan will never turn mushy in a traditional pressure cooker or the Instant Pot.
How to Store Aloo Baingan Masala
Store leftover Aloo Baingan Masala in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the microwave until warmed through. If the curry thickens after refrigeration, add a splash of water while reheating.
How do you make Aloo Baingan
There are several ways of cooking this humble dish of ‘Aloo Baingan’, which vary depending on the cooking technique and spices used in the recipe. Every household has its own recipe for making ‘Aloo Baingan Masala’.
You can make ‘Aloo Baingan Masala’ using a pot, traditional pressure cooker, or Instant Pot.
How do you make Pressure Cooker Aloo Baingan
Making Aloo Baingan in pressure cooker is a piece of cake. This is undeniably one of the easiest and delicious Indian curry recipes you will ever encounter.
This is how this recipe is cooked:
Heat oil in a pressure cooker. Add cumin seeds, mustard seeds, and asafoetida. Add the chopped onions and sauté them for 2-3 minutes. Now add green chilies, ginger, and garlic. Mix everything and saute for 1 minute.
Then add diced tomatoes, and saute for 2 minutes over medium heat. Add the spices (coriander powder, red chili powder, cumin powder, turmeric powder, salt) and mix everything well. Cook for 2 minutes.
Add potatoes, eggplants, dried mango powder, and mix well. Next, add water and mix well again. Add kasuri methi and garam masala powder. Mix everything well to combine. After that, close the pressure cooker with lid and pressure cook for 2 whistles on high heat.
Turn-off the stove, and let the pressure cool off completely before opening the lid. You can garnish this curry with some kasuri methi and chopped coriander leaves. Serve Aloo Baingan hot with jeera aloo, raita, paratha or any other flatbread of your choice.
How do you make Instant Pot Aloo Baingan
This is how you make Aloo Baingan in an Instant Pot :
Start your instant pot in sauté mode. When the display reads ‘Hot’, add oil. Once the oil heats up, add cumin seeds, mustard, and asafoetida. When the seeds start to splutter and sizzle, add chopped onions and sauté them for 2 minutes. Add green chilies, ginger, and garlic.
Mix well and saute for another minute.
Then add tomatoes and stir well. Sauté for 1 more minute. Now add spices (coriander powder, red chili powder, cumin powder, turmeric powder, salt) and sauté for another 2 minutes.
After that, simply add eggplants, potatoes and mix well. Also add dried mango powder, kasuri methi and garam masala powder. Add water and stir well again. Cover the instant pot with lid, set the valve to sealing position. Cook on manual (high pressure) for 4 minutes. Do a quick pressure release by sealing the valve from sealing to venting. Once the pin drops, open the lid. Serve hot with some garlic tandoori roti or rice.
Some of the other deliciously inspiring Instant Pot recipes are:
Instant Pot Carrot Potato Soup
Mushroom Pulao Recipe (Pressure Cooker – Instant Pot)
Instant Pot Matar Paneer Recipe
Chana Dal (Instant Pot + Pressure Cooker)
What ingredients are required for Aloo Baingan?
This North Indian style Curry is made using basic ingredients of ‘Masala Dabba’ which are easily available in any kitchen.
For making this easy ‘Aloo Baingan’ recipe you will require the following ingredients:
✔︎ Potatoes (Aloo)
✔︎ Eggplants/Brinjal (Baingan)
✔︎ Oil (Tel)
✔︎ Cumin Seeds (Jeera)
✔︎ Mustard Seeds (Rai)
✔︎ Asafoetida (Hing)
✔︎ Onions (Pyaaj)
✔︎ Tomatoes (Tamatar)
✔︎ Garlic (Lehsun)
✔︎ Ginger (Adrak)
✔︎ Green Chilis (Hari Mirch)
✔︎ Red Chili Powder (Lal Mirch Powder)
✔︎ Coriander Powder (Dhaniya Powder)
✔︎ Turmeric Powder (Haldi Powder)
✔︎ Cumin Powder (Jeera Powder)
✔︎ Dried Mango Powder (Amchoor Powder)
✔︎ Garam Masala Powder
✔︎ Salt (Namak)
✔︎ Kasuri Methi (Dried Fenugreek leaves)
✔︎ Chopped Coriander Leaves (Kata Hua Hara Dhania)
What Are The Tips And Variations Of This Aloo Baingan Or Potato Eggplant Curry?
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For a dry version of aloo baingan, skip the tomatoes in the recipe. Also, add only 1-2 tbsp water in the recipe.
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For making a dry, no-ginger-garlic Aloo Baingan (Sukhi Aloo Baingan ki Sabji), you can also skip the onion, tomatoes, and ginger-garlic in this recipe.
-
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.
-
You can also replace crushed garlic and sliced ginger with ginger-garlic paste.
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You can entirely skip the tomatoes in this recipe. Just drizzle with some squeezed lemon juice for the tang right before serving it.
-
You can swap diced tomatoes with tomato puree.
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I have used a large eggplant for this recipe, but you can also use small eggplants to get a different texture.
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I have added regular floury potatoes for this recipe, but you can also use silk potatoes or even sweet potatoes.
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I have used sunflower oil to make this recipe, but you can surely replace it with any other oil of your choice. Mustard oil is also a great alternative for this recipe.
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Always chop your vegetables into large pieces. This will ensure they don’t get mushy after cooking.
You may also like these Indian Curry recipes:
Restaurant Style Matar Paneer Curry Recipe
Aloo Baingan Masala (Potato Eggplant Curry) (Step-by-step photo instructions)
How to make Aloo Baingan Masala in Pressure Cooker:
- Heat the oil in the pressure cooker.
- Add cumin seeds, mustard seeds, and asafoetida.
- Add the chopped onions and sauté for 2–3 minutes.
- Now add green chilies, ginger, and garlic. Mix everything and sauté for 1 minute.
- Then add diced tomatoes and sauté for 2 minutes over medium heat.
- Add the spices (coriander powder, red chili powder, cumin powder, turmeric powder, and salt) and mix everything well. Cook for 2 minutes.
- Add potatoes, eggplants, and dried mango powder, and mix well.
- Next, add the water and mix well again.
- Add Kasuri methi and garam masala powder. Mix everything well to combine.
- After that, close the pressure cooker with the lid.
- Pressure cook for 2 whistles on high heat. Turn off the stove and let the pressure release completely before opening the lid.
- 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:
- Start the Instant Pot in Sauté mode.
- When the display reads ‘Hot,’ add the oil. Once the oil heats up, add cumin seeds, mustard seeds, and asafoetida.
- When the seeds start to splutter and sizzle, add the chopped onions and sauté for 2 minutes.
- Add green chilies, ginger, and garlic. Mix well and sauté for another minute.
- Then add the tomatoes and stir well. Sauté for 1 minute.
- Now add the spices (coriander powder, red chili powder, cumin powder, turmeric powder, and salt) and sauté for another 2 minutes.
- Now add the eggplants and potatoes and mix well.
- Also add dried mango powder, Kasuri methi, and garam masala powder.
- Add water and stir well again.
- Cover the Instant Pot with the lid and set the valve to the sealing position.
- 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 Card
Aloo Baingan Masala (Potato Eggplant Curry) [Recipe]
★★★★★
(Rating: 5 from 86 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| Category ☶ | Cuisine ♨ | Servings ☺ |
| Sides | Indian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 166 calories | 1 serving |
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
INSTRUCTIONS:
How to make Aloo Baingan Masala in Pressure Cooker:
- Heat the oil in the pressure cooker.
- Add cumin seeds, mustard seeds, and asafoetida.
- Add the chopped onions and sauté for 2–3 minutes.
- Now add green chilies, ginger, and garlic. Mix everything and sauté for 1 minute.
- Then add diced tomatoes and sauté for 2 minutes over medium heat.
- Add the spices (coriander powder, red chili powder, cumin powder, turmeric powder, and salt) and mix everything well. Cook for 2 minutes.
- Add potatoes, eggplants, and dried mango powder, and mix well.
- Next, add the water and mix well again.
- Add Kasuri methi and garam masala powder. Mix everything well to combine.
- After that, close the pressure cooker with the lid.
- Pressure cook for 2 whistles on high heat. Turn off the stove and let the pressure release completely before opening the lid.
- 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:
- Start the Instant Pot in Sauté mode.
- When the display reads ‘Hot,’ add the oil. Once the oil heats up, add cumin seeds, mustard seeds, and asafoetida.
- When the seeds start to splutter and sizzle, add the chopped onions and sauté for 2 minutes.
- Add green chilies, ginger, and garlic. Mix well and sauté for another minute.
- Then add the tomatoes and stir well. Sauté for 1 minute.
- Now add the spices (coriander powder, red chili powder, cumin powder, turmeric powder, and salt) and sauté for another 2 minutes.
- Now add the eggplants and potatoes and mix well.
- Also add dried mango powder, Kasuri methi, and garam masala powder.
- Add water and stir well again.
- Cover the Instant Pot with the lid and set the valve to the sealing position.
- 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.
Watch Full Recipe Video:
NOTES:
- For a dry version of aloo baingan, skip the tomatoes in the recipe. Also, add only 1-2 tbsp water in the recipe.
- 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.
- 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.
- You can also replace crushed garlic and sliced ginger with ginger-garlic paste.
- You can entirely skip the tomatoes in this recipe. Just drizzle with some squeezed lemon juice for the tang right before serving it.
- 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
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/aloo-baingan-masala/
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