Instant Pot Recipe: Aloo Baigan Curry (Eggplant - Potato Curry)

Eggplant-Potoes Curry with Pancphoran

Ingredients

Baby eggplant – 6

Potatoes – 1, large

Ginger – 1 inch

Garlic – 3-4 cloves

Tomatoes – 2 medium

Onion – 1 medium

Green pepper – 1

Asafoteda (heeng) – 2 dashes

Coriander powder – 1.5 tsp

Panchphoran mix:

1.       Cumin – 1tsp

2.       Mustard seed – 1 tsp

3.       Fennel seed – 1 tsp

4.       Nigella (kalonji) – 1 tsp

5.       Fenugreek seed – ½ tsp

Cooking oil

Cilantro leaves for garnishing

Method:

Instant Pot Method

1.       Dice potatoes and eggplants (potatoes are diced smaller than eggplants to ensure they both cook equally well)

2.       Roughly chop onions and tomatoes

3.       Turn on Instant pot at saute mode on medium heat. Add oil and let it warm.

4.       Add panchphoran mix and heeng followed by crushed ginger, garlic, green pepper.

5.       Next add onions and saute for 1 minute.

6.       Add chopped tomatoes. Add salt and cook for a minute on sauté mode.

7.       Add chopped eggplant, potatoes and coriander powder.

8.       Cancel sauté mode. Put the lid back on the IP and seal the valve. Cook on medium for 3 minutes. Natural release pressure and garnish with chopped cilantro.

Stove Top Method

1.       Replace instant pot with pressure cooker and follow the above recipe. I usually add some water to prevent from charring. Cook for 1 whistle on medium heat. Quick release pressure and cook further without lid until the potatoes are tender to fork.