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Aloo Baingan subzi
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4 from 3 votes

Eggplant Potato Curry (Aloo Baingan)

Flavor packed aloo baingan (potato eggplant) recipe using just a handful of ingredients and is ready in under 30 minutes. Stovetop recipe in the notes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: dinner, Lunch
Cuisine: Indian
Servings: 4
Calories: 163kcal
Author: Archana Mundhe

Equipment

  • Instant Pot

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.

Video

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.
How to pick Indian Eggplant
  • 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.
Stovetop Recipe
  • 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.

Nutrition

Calories: 163kcal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 1190mg | Potassium: 617mg | Fiber: 6g | Sugar: 5g | Vitamin A: 369IU | Vitamin C: 69mg | Calcium: 56mg | Iron: 2mg
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