This Aloo Baingan Masala or Potato Eggplant Curry recipe makes a simply flavorful, and hearty vegetarian Indian curry. This easy and delicious pressure cooked Potato Eggplant curry is made using potatoes and eggplants.
About Aloo Baingan
This North Indian style curry is simple to make and is ready under 25 minutes, which makes it perfect for the busy weeknight dinner. Just pair it with a side of some hot / or steamed rice and your deliciously comfy 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 flavorings of masala. This curry dish is made from scratch under 25 minutes from start to finish. That is why this easy dish is an absolute delight to make.
How to serve Aloo Baingan Masala?
For a light meal, you can also accompany it with some steamed basmati rice. For an elaborated Indian meal, serve it along with , , , and . 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 would 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 which is a spicy stir-fried dish made using roasted mashed eggplants. But then one day my love with eggplants began when I ate this pressure-cooked ‘Aloo Baingan Masala’ my mom learned from her sister. I never stopped loving eggplants since then. So yes, I do love my eggplant dishes now. :)
This Aloo Baingan is:
✓ simple and fast to cook
✓ vegan and gluten-free
✓ ready under 25 minutes
✓ easy and nutritious side dish for weekdays
Why should you Pressure cook Aloo Baingan?
Because this Aloo Baingan recipe is super fast and incredibly easy to make using a pressure cooker. Pressure cooking is so great, because it saves a lot of your time.
I grew up watching my Mom cooking 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 which gets the ideal texture after cooking in a pressure cooker — neither it is undercooked, nor it is mushy.
Pressure cooking requires minimal efforts and fresh meals can be ready within minutes with the help of your traditional pressure cooker, or an Instant Pot if you have one. I have made the video for this recipe in 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 to skip potatoes in this particular recipe. This is because the potato is the star ingredient in this curry. The addition of potatoes gives this curry an extra flavor, texture, and makes it more gratifying and filling.
Another reason for not excluding potatoes is that potatoes and eggplants are one those remarkably delicious veggie combos you don’t want to miss relishing.
Why your Aloo Baingan always turn into mush?
This only happens when you chop them small and pressure cook for a long time. To prevent this, always make sure to dice both the vegetables into big pieces. You should chop them into 1.5-2 inch pieces for this recipe.
If cooking in a traditional pressure cooker then pressure cook for 2 whistles on high and let the pressure cool off completely before opening the lid. If cooking in the Instant Pot (IP) then pressure cook for 4 minutes on high and then do a quick release.
Try the above tips and your Aloo Baingan would never turn mushy in a traditional pressure cooker or the IP.
How do you make Aloo Baingan?
There are several ways of cooking this humble dish of ‘Aloo Baingan’, which varies upon different cooking techniques and the spices used in the recipe. Every household has its own recipe for making ‘Aloo Baingan Masala’. You can make ‘Aloo Baingan Masala’ either using a pot, traditional pressure cooker or an 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 or .
Some of the other deliciously inspiring Instant Pot recipes are:
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)
✔︎ 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?
- 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 .
- 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.
- I have used large eggplant for this recipe, but you can also use small eggplants in this recipe to get a different texture.
- I have added regular floury potatoes for this recipe, but you can also use silk potatoes or even sweet potatoes.
- 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.
- Always chop your vegetables into large pieces. This will ensure they don’t get mushy after cooking.
Aloo Baingan - Potato Eggplant (Cooker + Instant Pot) (Step-by-step photo instructions)
How to make Aloo Baingan Masala in Pressure Cooker:
- Heat oil in the 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 the water and mix it well again.
- Add Kasuri methi and garam masala powder. Mix everything well to combine.
- After that, just close the pressure cooker with the lid.
- 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 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 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 minute.
- Now add spices (coriander powder, red chili powder, cumin powder, turmeric powder, salt) and sauté for another 2 more minutes.
- Now just 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 a 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 pulao.