Here's my cozy, weeknight favorite: an easy aloo baingan with melt-in-your-mouth eggplant and potatoes simmered in an earthy masala of turmeric, red chili, and coriander. It's the kind of vegan comfort curry I reach for when I want big flavor with minimal effort. So satisfying with hot roti, dal-rice, or a simple, soothing khichdi. Make it once and it'll be on repeat!
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I grew up loving aloo (potato) baingan, our Maharashtrian Vange Batata Rassa Bhaji, served at weddings and just as often simmering away in our home kitchen. This cozy, gently spicy curry skips onions (and often garlic), letting the eggplant and potatoes soak up all those warm, earthy flavors. Paired with soft chapati, it makes the most satisfying meal.
It comes together fast with pantry staples and finishes with roasted ground peanuts and fresh cilantro for that signature Marathi flair. If you're craving a homestyle vegetarian curries that are big on taste and easy to make, this one belongs on your weeknight rotation!
Eggplant, aka brinjal/baingan, is beloved across India, starring in favorites like baingan masala, smoky baingan bharta, and crisp baingan pakoras. Every region has its own take and heat level. If eggplant hasn't won you over yet, try an Indian-style baingan curry. I'm pretty sure this humble veggie will change your mind.
Ingredient Notes & Substitutes
- Baby Eggplant - Traditionally, this recipe is made with small, dark purple Indian eggplants (baby brinjals) that you can find at most Indian grocery stores. Choose ones that are firm with bright green stalks. I've also tested this recipe using Japanese(long slender) and Italian (globe) eggplants, and they work just as well! Simply cut them into 2-inch pieces or cubes.
- Potato - Russet or red potato works best in this recipe, adding a creamy texture and thickness to the gravy. I love using russet and red potatoes in Indian cooking and if you love them try my quick and easy Aloo Rasedar and Maharashtrian Batata Bhaji recipe too.
- Spices - mustard seeds, asafoetida(hing), ground turmeric, red chili powder, ground cumin + coriander - a simple combination of spices that adds warm, earthy flavors with a touch of spice. Add more or less red chili powder per your taste. I like to use the mild Kashmiri red chili powder that adds a vibrant orange color to the dish without too much heat. Mustard seeds can be substituted with cumin seeds, and asafoetida can be optional.
- Curry leaves - Fresh curry leaves are available in Indian grocery stores. I like to chop them up before adding them to any dish, so no one picks them out, and we also get all the benefits of this wonder herb. Curry powder is not a substitute, but you can use dried curry leaves in place of fresh.
- Garlic - If you are on a no-onion-garlic diet, skip it. If you're a garlic lover like me, adding a generous spoonful of freshly chopped garlic brings bold flavor to this dish!
How to Make Potato Eggplant Curry
Here is how to make Aloo Baingan in the Instant Pot. And don't worry, if you prefer the traditional way, I have also included the stovetop recipe in the recipe card notes below.
Helpful Tips for Perfect Aloo Baingan
- Adjust cook time by variety & size: Eggplants cook differently based on type and how big you cut them. If they're still a bit firm, simply put the lid back on and let the curry rest/steam for 5 more minutes.
- Cut potatoes small: Dice potatoes into 1-inch cubes so they turn tender in about 2 minutes of pressure cooking.
- Creamy = correct: This curry is meant to have soft, creamy eggplant. A little mushiness is normal-and delicious-so don't worry if it looks a bit soft when serving.
What to serve with Aloo Baingan
Roti, Parathas, or gluten-free Sorghum Roti pair well with this curry and are perfect to scoop up the stew-like curry. You can also serve it along with steamed rice and dal or khichdi for a gluten-free meal. Serve beet raita or cucumber salad as a cooling, crunchy side dish.
Storing
This eggplant potato curry makes for a great make-ahead dish. The flavors will continue to develop, and the curry will taste good the next day. Keep any leftovers refrigerated for 2 to 3 days. Reheat in the microwave or stovetop. Add a little bit of water to thin out the curry if needed and adjust the salt accordingly.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
25-Minute Eggplant Potato Curry (Aloo Baingan)
Equipment
Recipe Video
Ingredients
- 6 to 8 baby eggplants 1 lb
- 1 medium russet or red potato
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ⅛ teaspoon asafetida
- 1½ tablespoons garlic minced
- 12 curry leaves
- ¼ teaspoon Turmeric
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 2 teaspoons salt
- 1 cup water
- ¼ cup ground peanuts
- Cilantro
Instructions
- Remove the green leafy parts from the stem and trim off half of the stem. Cut each eggplant lengthwise into 4 pieces along with the stem.
- Peel and cut the potato into 1-inch cubes
- Set the Instant Pot to saute mode and heat oil. Add mustard seeds and allow them to splutter. Add asafetida, garlic curry leaves, and turmeric. Mix well. Add potato, eggplant, red chili powder, cumin powder, coriander powder, and salt. Add water and give a quick stir.
- Close the Instant Pot with pressure release valve to sealing. Pressure cook for 2 minutes followed by quick release. Open the Instant Pot, incase the egg plant are not fully cooked keep the lid closed for 5 minutes and they will continue to cook without having to pressure cook again.
- Garnish with ground peanuts and cilantro. Give a quick stir and enjoy hot. Discard the stem while eating.
Notes
- Keeping short stems on the cut eggplant pieces helps from overcooking. You can also remove them if you like
- Chinese or Italian eggplant can also be used in this recipe by cutting them into 3-inch long and 1-inch thick pieces.
- Make sure to pick eggplants that are firm and of similar size.
- Pick medium-sized baby eggplants, that are about 2 to 3 inches from the stem and will not have as many seeds.
- Cut each of the quartered eggplants into half to make smaller to 1.5-inch pieces.
- Heat oil in a medium-sized pan. Add mustard seeds and allow them to splutter.
- Add asafetida, garlic curry leaves, and turmeric. Mix well.
- Add potato and cook covered on medium heat for 5 minutes.
- Add eggplant, red chili powder, cumin powder, coriander powder, and salt.
- Add water and give a quick stir.
- Cooked covered on medium heat for 8 to 10 minutes or until the eggplant are tender.
- Garnish with ground peanuts and cilantro. Give a quick stir and enjoy hot. Discard the stem while eating.
Nina says
Wow! I didn't know what to expect from this recipe, I had never tried this dish before, but it is soooo good!! Thank you! I will definitely be making this many more times.
Lata Porecha says
I love , how U teach us. I like cooking too. I see , many You tube recipes, but explain in details.
thanks so much for helping us. I am also coking for long time. thanks.
Jim says
Hi, I am trying to cook it now just wondering what may be the reason for not adding tomatoes?
Can I more water ? Don’t like without “ “rassa” ( love little liquidy!) thanks
Archana says
You can add a diced tomato and also more water if you like. You may need to add more salt and red chili powder for the additional water
Seema K says
The dish came out really yummy. The only one addition I did was to add a little bit of amchur powder at the end. All other spices were the same. Thanks for sharing!
Maneesha says
So tasty!! Thank you for an amazing indian recipe!