Instant Pot Aloo Baingan Masala / Potato Eggplant curry recipe vegan (2024)

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By Khushboo 38 Comments May 3, 2017 January 8, 2019

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This Instant Pot Aloo Baingan Masala / Potato Eggplant curry makes a simple flavorful curry thanks to pressure cooking everything in one go. It is VEGAN and GLUTEN-FREE too. Pair it with a side of roti/ naan or steamed rice and you have a delicious meal on the table way under 30 minutes.

I am back to my Indian roots with this recipe. The famous aloo baingan also known as potato eggplant curry is made many ways. Today I am happy to share with you one of the easiest and express way to cook it.

No roasting, no long hours of cooking required to make this yummy version of aloo baingan. Everything goes raw into one pot and within minutes a delicious curry is ready to devour.

Oh! how I love under 30 minute meals!! I am sure you prefer them too.

You may like these delicious instant pot recipes here too.

I served this curry with some chilled raita , salad and home made fresh Rotis.

I have used baby eggplants for this recipe . Just cut it into halves.

And I have even roughly cubed the potatoes in approx. 2” chunks.

The idea behind keeping them so big is that I did not want a mushy curry.

Big chunks will cook through but remain intact at the same time.

Given below is step by step instructions followed by important notes including how to cook this curry in stove top pressure cooker and possible substitution.

Liked this recipe?Do give it a star rating in the comments !

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4.45 from 38 votes

Instant Pot aloo baingan masala / potato eggplant curry

A vegan and gluten free curry ready from pot to the table under 30 minutes. Serve it with a side of roti or steamed rice.

Course lunch/ dinner

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 24 minutes minutes

Adjustable Servings -6 servings

Calories 313kcal

Author Khushboo

Ingredients

2.5 tablespoon cooking oil / mustard oil
1 cup finely chopped onions
1 cup chopped bell peppers
1 finely chopped green chili optional
5 cloves of garlic grated/ minced
1 ” ginger grated
4 medium sized tomatoes/ 1.5 cups tomato puree
10 raw cashews soaked in warm water for 10 minutes and drained.
9 baby eggplants cut into halves
3 medium sized potatoes cut into quarters
⅓rd cup veg broth / water
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala
2 teaspoon cayenne pepper powder/ red mirch
Salt to taste
Fistful of finely chopped mint leaves
Fistful of chopped coriander

Instructions

Grind the cashews , tomatoes together until smooth and keep aside.
Heat instant pot to saute mode.
Add in oil. After 30 seconds add in the onions with some sprinkle of salt and cook for 1 minute.
Add in ginger and garlic , cook for 30 seconds.
Add in the green chilies , bell peppers and mix well to coat.
Add in the masalas and mix well.
Now add in the water .
Add in the tomato puree . Loosely cover it with some flat lid and cook for 3 minutes. Stir once or twice in between.
Add in chopped eggplant and potatoes . Stir to coat.
Press cancel to Cancel SAUTE mode.
Close the lid . Sealing position.
Cook on manual mode high for 2 minutes.
Quick release after 10 minutes by placing a towel on the knob or Natural pressure release.
Carefully vent steam if any after the pin drops.
And mix everything well.
Adjust seasoning if needed.
To avoid overcooking simply take out the inner pot with help of kitchen towel or instant pot safe mittens .

Notes

As this recipe calls for potatoes you will need good amount of salt .Start with little. You can always add it after tasting.
Adjust spices to your taste.
Potatoes used are approx 3-4 " tall.

Substitute the baby eggplants with 1 big full size eggplant .

If using roasted cashews then it does not require soaking.
You may sub cashews with soaked almonds or peanuts.
The flavor of the curry deepens after few hours .
The curry will thicken as it cools down .
I have used baby eggplants for this recipe . Just cut it into halves.
You may use eggplant of your choice- just keep it 2-3” chunks.
And I have even roughly cubed the potatoes in approx. 2” chunks.
The idea behind keeping them so big is that I did not want a mushy curry.
Big chunks will cook through but remain intact at the same time.
The spice level of this curry is 3 on 5 . 5 being the hottest.

This recipe is updated as on 01/08/2019 . with change in method and uses less cooking time now.

Previously it was 3 minutes. But I have tested it 4 times with 2 minutes and QR after 10 minutes.

Previously it was a DO NOT STIR after adding tomato puree. But new change is I have cooked puree for 3 minutes by stirring which deepens the flavors .

Nutrition

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For traditional stove top pressure cooker method cook up to 3 whistles on medium heat.

Don’t have a pressure cooker/ Instant Pot , here is what you will do-

You can easily cook it in a heavy bottom broad pan. Peel and Cube potatoes ½ ” approx for faster cooking. Heat 2 tablespoon oil in a pan and sautee the potatoes until partially cooked on a medium to low heat , stirring occasionally . This should take 5-7 minutes. Then add the chopped eggplant , puree , spices, salt . Give it a quick mix. Add enough water just that the potatoes and eggplant are submerged well. Cover and cook for 7-10 minutes , checking and stirring occasionally in between the process. Add more water now if needed. Your curry is ready when the eggplant and potatoes are tender to feel when smashed with a spoon.

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Shel
March 23, 2020 at 9:55 pm
Hi do u have to use cashews. We have a bit allergy. Is there a substitute ?
Reply
- Khushboo
  March 25, 2020 at 10:27 pm
  You may skip cashews completely or use sunflower seeds instead. You may do a bit of coconut cream too for adding richness to the curry.
  Reply
Stephanie
September 30, 2019 at 2:19 pm
Hi, I don’t understand the tomatoes in the recipe. You wrote “4 med sized tomatoes / 1.5 cups tomato puree.” Do you use both? Or do you choose one or the other? Or do you make the puree out of the 4 tomatoes? You used a slash / in other ingredient listings as well. Do these slashes imply “either/or” or do you use everything (for example, do you use either broth or water, or both?)
Reply
- Khushboo
  September 30, 2019 at 10:32 pm
  Hello Stephanie, slash means either use this or that. If it’s water/ broth, use what is available and not both. 4 tomatoes/ 1.5 cup puree means blend 4 fresh tomatoes or use ready made puree 1.5 cups whatever is convenient. Sorry if it was difficult to understand. I will simplify it tomorrow.
  Reply
Mary
December 07, 2018 at 7:24 pm

Recipe sounded and looks awesome, however tried it tonight and felt it was just ok. Tasted like it was lacking something.
Reply
- Khushboo
  May 13, 2019 at 10:26 pm
  I am sorry Mary that this recipe didn’t work for you on taste level. You can always adjust spices to your taste. We love it thae way it is mentioned. Always take the recipe as a guideline and adjust spices to your taste.
  Reply
Becky
October 04, 2018 at 5:18 pm

Was rich and delicious!
Reply
Bill
October 04, 2018 at 5:09 pm

Delicious flavors. I was somewhat surprised by the amount of thin liquid. This came out more like a broth consistency. Is that what is desired? If not, any thoughts? I’ve considered removing the solids and reducing the liquid through boiling, but don’t know how that would affect flavors. Thanks!
Reply
- Khushboo
  October 05, 2018 at 9:57 am
  Hello Bill, this should be quiet thick a curry as shown in the photos . It isn’t broth like. I make it all the time with good outcome. Are you using less amount of vegetables or skipping any ingredient ? or following recipe as is.. do let me know.
  Reply
Jeanine
September 19, 2018 at 6:40 am
Hi, I am trying this tonight in a pressure cooker. The steps say to add water. How much?
Reply
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- Khushboo
  September 19, 2018 at 8:49 am
  hi Jeanine, ingredient number 11 mentions the amount.Its half cup water 🙂
  Reply
Ellen
September 12, 2018 at 10:56 am
I don’t have whole cashews, only chopped ones. Do you think 1/8 cup chopped cashews would equal 6-7 whole cashews or ? We like 2 of your other IP recipes (curried quinoa and chickpea korma) and look forward to trying this one also. Thank you!
Reply
- Khushboo
  September 12, 2018 at 11:21 am
  Hello Ellen , yes you many use 1/4 cup or 2 tablespoon cashews approx. Do let me know your feedback on how all the recipes turned out for you . I would be glad to answer any other question. Happy healthy cooking!
  Reply
Yarah
September 09, 2018 at 10:53 pm
I see some Cashews left for garnish…Did you use all the amount of cashew you mentioned in the paste and used extra cashews or garnish? I am a little weary of how it will taste be for cashews to blend in tomato sauce….I will try it nevertheless.
Reply
- Khushboo
  September 12, 2018 at 11:23 am
  That is extra cashews for garnish. The recipe calls for tomato puree and not tomato sauce.
  Reply
Sean
July 15, 2018 at 5:51 pm

I just made it and it’s delicous. It’s now one of my favourite indian recipes. Thank you
Reply
Tracy
April 13, 2018 at 5:56 am

I guess I’ll stand alone on this one, but I made this for dinner last night and was really looking forward to it. Added a bit more spice because I find things in the IP come out a bit duller than stovetop. Anyway, I almost doubled the spice and still found this lacking in flavour.
Reply
- Khushboo
  April 13, 2018 at 9:06 am
  Tracy .. thank you for your feedback. Always take any recipe as a guideline . Adjust the spices to your preference as it differs from person to person. I have many readers who completely omit spices as they do not prefer. Someone like me who have kids have to keep it low on spices. Some prefer more garlic or cayenne and some don’t ..hope it makes sense ,so always adjust it to your taste. Have a nice day!
  Reply
Corene
February 13, 2018 at 4:55 pm
I only have access to the larger Italian style eggplant, about how many cups of 3 inch cubed eggplant should I use for this recipe ?
Reply
- Khushboo
  February 14, 2018 at 9:02 am
  Hello Corene, one mini eggplant is around 3″ in size. So I would say 4-5 cups of full sized one , nearly half of full sized eggplant.
  Reply
Shirley
January 15, 2018 at 3:04 pm
Confused about the mint and coriander leaves. In the pot with the rest or is it a topping to garnish once finished?
Reply
- Khushboo
  January 15, 2018 at 6:50 pm
  Shirley, I have used coriander after the curry is made as a garnish . Mint is used while cooking.
  Reply
Susan
December 16, 2017 at 11:56 pm
I don’t have a pressure cooker. Do you have any suggestions on how to cook it completely on the stove with a regular pot? Should I cooke the potatoes and eggplant first? Thanks. I’m really excited about this rccipe. One of my favourite dishes!
Reply
- Khushboo
  December 18, 2017 at 10:26 am
  Hello Susan. You can easily cook it in a heavy bottom broad pan. Peel and Cube potatoes 1/2 ” approx for faster cooking. Heat 2 tablespoon oil in a pan and sautee the potatoes until partially cooked on a medium to low heat , stirring occasionally . This should take 5-7 minutes. Then add the chopped eggplant , puree , spices, salt . Give it a quick mix. Add enough water just that the potatoes and eggplant are submerged well. Cover and cook for 7-10 minutes , checking and stirring occasionally in between the process. Add more water now if needed. Your curry is ready when the eggplant and potatoes are tender to feel when smashed with a spoon.
  Reply
Ginny
September 16, 2017 at 7:02 am

Made this last night, was fabulous! I used baby potatoes instead so I didn’t have to cut any up, and used the soup button for 10 minutes came out perfect, mashed up the potatoes and ate the dish with Roti. Would definitely do this again.
Reply
- Khushboo
  September 19, 2017 at 12:00 pm
  Sounds delicious Ginny , thank you for a lovely feedback!
  Reply
Laura
September 09, 2017 at 8:26 am
Can you please tell me about how many cups of eggplant or how many pounds are needed? Thanks!
Reply
- Khushboo
  September 19, 2017 at 12:19 pm
  Laura, approx 4-5 cups roughly cubed eggplant.
  Reply
Ferria
May 25, 2017 at 2:11 pm

Absolutely in love with this one . Making it every week . Yum!
Reply
- Khushboo
  May 25, 2017 at 2:13 pm
  Awesome Ferria , thank you for a lovely feedback!
  Reply
Ruchi@Ruchiskitchen
May 17, 2017 at 6:22 am
This look so delicious! Love eggplants and this one in instant pot is a game changer.
Reply
- Khushboo
  May 17, 2017 at 9:04 am
  THank you Ruchi. It indeed is especially on busy days!
  Reply
Priya Ramki
May 14, 2017 at 9:03 pm

I tried your recipe and it was absolutely delicious .thank you…
Reply
- Khushboo
  May 15, 2017 at 8:56 am
  Happy to know that Priya. Thank you for a lovely feedback.
  Reply
Amy
May 04, 2017 at 8:01 pm

Tried it today . Turned out yum . I reduced the spice and added more cashews as we love them . The eggplant doesn’t hold as much shape but great flavor. The curry is so rich and lovely. Thank you!
Reply
- Khushboo
  May 05, 2017 at 8:33 am
  That sounds great. I am happy Amy that you have modified the recipe as per your taste. Yes the eggplant doesn’t have the texture of the pan fried one. Bigger the chunks more shape it will hold. It is somewhere between the bharta and pan cooked eggplant. Thank you for a lovely feedback!
  Reply
Niyati Mehta
May 03, 2017 at 5:18 pm

Recipe is surely delicious…
Eggplant is one of my favourite veggie too ….
Reply
- Khushboo
  May 03, 2017 at 7:29 pm
  Thank you Niyati.
  Reply