You don't have to hail from India to be a curry enthusiast, and this Instant Pot Eggplant curry will make you love curries for how easy it is to prepare and how tasty it can be when you do it right.
Easy eggplant curry in a simple onion-tomato gravy. There is never a shortage of curry recipes on my blog, and today's recipe is one for the list of eggplant curries.
Most of us think of an Indian eggplant recipe and choose one option: Baigan ka Bartha. I think we can do more.
Apart from several other eggplant recipes I have shared in the past, let us look at this interesting recipe with eggplant and potatoes.
My family loved it paired with rice and chapati. Going by their feedback, I thought this would be a great recipe to share with my readers.
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About this recipe
I prepared this brinjal curry in an Instant Pot, but that's not the only method. You could also make this in a pan over the stovetop, and I have included details for that too.
You will be amazed at how easy and rich this vegan curry can be with your favorite spices and coconut milk.
I used baby eggplant a.k.a 'brinjal' for this curry. You could also buy big eggplants for this curry and it works perfectly well. I tried the potato-eggplant combo as they tend to go well together and give a good balance of nutrition and carbs in the same curry.
Be sure to cut them to the right size to ensure they are uniformly cooked.
Along with the spices, I also brought in a little tropical flavor with creamy coconut milk. If you do not prefer your curry too spicy, coconut milk would help in moderating it. Adding peas along with potatoes also brings the same effect besides adding some protein to the dish. If you do not prefer the taste of coconut milk in your curry, feel free to skip it.
Main Ingredients
Eggplant or brinjal: Look for small to medium-sized eggplants for this recipe.
Potatoes: I like to use small red potatoes for this curry, but you can really use any kind of potato that you have on hand.
Onion: You can use any kind of onion for this recipe, but I prefer to use red onions because they add a nice sweetness to the dish.
Tomato paste: You can find tomato paste in the canned goods aisle of most supermarkets.
Coconut milk: I like to use full-fat coconut milk for this recipe, but you can use light coconut milk if you're watching your fat intake.
Ginger & garlic: I like to use fresh ginger and garlic for this recipe, but you can also use jarred ginger and garlic if that's what you have on hand.
Spices: The spices you'll need for this recipe are coriander, turmeric, garam masala, and red chili powder. If you don't have all of these spices on hand, you can use a pre-made curry powder.
Like most of my everyday dishes nowadays, I prepared this with the Instant Pot. It really simplifies the process and leaves me with fewer dishes to wash. But the original stovetop method is not too complicated either.
Try my brinjal aloo sabzi today, and let me know what your experience is.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instant Pot Method
I have used baby eggplant to make this delicious potato brinjal curry, but you can also use a large eggplant to prepare this dish. If you are using large eggplant, be sure to cut them into 4 pieces so that they are just large enough.
This will prevent them from getting too mushy during the pressure cooking process. Similarly, cut the potatoes into sizable pieces too.
Place the eggplant pieces in water to prevent discoloration.
Put the Instant Pot in the Saute mode medium. Pour a few teaspoons of oil into the inner pot.
As the oil heats up, fry chopped onions, ginger, and garlic.
Add tomato paste and saute for a minute.
Add chopped eggplant, potato, and frozen peas. This is also the time to add all the spice powders, salt, and water. Mix well.
Now, turn off the Saute mode put the Instant Pot on manual mode - high for 3 minutes, and set the vent to the sealing position.
At the end of 3 mins, use the natural release option to let the ingredients cook.
You could also use the quick-release option, but you would need to set the timer for 5 mins instead of 3 mins.
After releasing the pressure, put it on saute mode again and boil for a minute after adding coconut milk.
Garnish with cilantro strands, and serve the dish hot and steamy!
Tips and variations
- You can skip the coconut milk at the end of the procedure. Adding coconut milk gives the nutty and rich flavor to the eggplant curry recipe.
- Instead of potatoes, you can also add carrots, chayote, or any other root vegetables to the curry.
- Adjust your spice level according to your taste.
- If you cut the eggplant ahead of the planned cooking time, place the pieces in water to prevent discoloration.
Stovetop method
Aubergine potato curry is very easy in the stovetop method as well. If you prefer to cook eggplant curry in a pan follow these steps.
Place a pan over medium heat and add oil and let it heat up. Add chopped onions, ginger, and garlic. Continue to be free.
Add Tomato paste and saute for 1 minute. Follow that up with chopped eggplant, potato, and frozen peas.
When the tomato flavors are evenly distributed, add the spice powders, salt, and water. Continue to mix well and cover the pan with a lid and cook for upto 6 minutes.
Add the coconut milk once the eggplant is cooked and cook for another minute. That completes the curry! Switch off the heat and garnish with cilantro.
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📖 Recipe
Instant Pot Eggplant Curry
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 8 small Eggplants - (1 large diced into cubes OR 1 pound)
- 3 red potatoes - cubed OR (13 ounce)
- ½ cup green peas - frozen or fresh
- 1 onion - chopped
- 2 tablespoon tomato paste
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- ½ teaspoon cumin powder
- 1 teaspoon Garam masala
- 1 teaspoon ginger powder - OR use grated ginger
- ¼ teaspoon turmeric powder
- 2 garlic clove - chopped
- 2 tablespoon cooking oil
- ¾ cup coconut milk
- 1 cup water
- salt to taste
- 1 tablespoon cilantro - chopped
Instructions
- Put the Instant Pot in the Saute mode medium. Pour a few teaspoons of oil into the inner pot.2 tablespoon cooking oil
- As the oil heats up, fry chopped onions, ginger, and garlic.1 onion, 1 teaspoon ginger powder, 2 garlic clove
- Add Tomato paste and saute for a minute. ( add 2 tablesppon of water)2 tablespoon tomato paste
- Add chopped eggplant, potato, and frozen peas. This is also the time to add all the spice powders, salt and water. Mix well.8 small Eggplants, 3 red potatoes, ½ cup green peas, 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1 teaspoon Garam masala, 1 cup water
- Now, turn off the Saute mode and put the Instant Pot on manual mode - high for 3 minutes and set the vent to the sealing position.
- At the end of 3 mins, use the natural release option to let the ingredients cook.
- You could also use the quick release option, but you would need to set the timer for 5 mins instead of 3 mins.
- After the pressure is released, put it on saute mode again and boil for a minute after adding coconut milk.¾ cup coconut milk
- Garnish with cilantro strands and serve the dish hot and steamy!1 tablespoon cilantro
Stovetop Method
- Place a pan over medium heat and add oil and let it heat up. Add chopped onions, ginger, and garlic. Continue to saute.
- Add Tomato paste and saute for 1 minute.
- Follow that up with chopped eggplant, potato, and frozen peas. When the tomato flavors are evenly distributed, add the spice powders, salt, and water.
- Continue to mix well and cover the pan with a lid and cook for up to 8 - 10 minutes. Once the eggplant is cooked, add the coconut milk and cook for another minute.
- That completes the curry! Switch off the heat and garnish with cilantro.
Video
Notes
- You can skip the coconut milk at the end of the procedure. Adding coconut milk gives the nutty and rich flavor to the eggplant curry recipe.
- Instead of potatoes, you can also add carrots, chayote, or any other root vegetables to the curry.
- Adjust your spice level according to your taste.
- If you cut the eggplant ahead of the planned cooking time, be sure to place the pieces in water to prevent discoloration.
- You can use a pre-made curry powder(2 tbsp) if you don't have these spices-or kitchen king masala powder.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Lauren says
I definitely will be saving this recipe. I did double all the spices and had to use ground ginger since I didn't have any fresh but it turned out so flavorful.
Terry Gardezy says
It would be helpful if you gave measurements on the eggplant and potatoes. Like cups or Oz. I made this and the flavor was good but not enough seasoning. I jumped to the recipe, so I didn’t read all the story part. I had one large eggplant and used 4 small red potatoes. The recipe said 12 eggplants? And 2 potatoes. Did not say what size. I assumed the 12 eggplants must be tiny ones? Anyway it was tasty, but too watery and not enough seasoning for the quantity I made. It probably needed at least double of what the recipe called for. I will fix the leftovers up tomorrow. I will make this again, it’s a great flavor profile, just needs more instructions.
Uma Raghupathi says
Hi Terry, Thanks for your feedback! Always be sure to check the additional information. From now on, I will try to include oz/cups for the measurement!
Judy says
It looks delicious. But - I am wondering if you really mean 12 eggplant? That's a lot of eggplant! Please clarify whether it's the Italian (big and rounder) vs Japanese (smaller and thin). Thanks a bunch!
Uma Raghupathi says
Thanks, Judy. I used Purple and spherical, Indian eggplants—also known as baby eggplants.
Lata Lala says
I love eggplant & potato combination in a dry form, though we make it with tomato and onions too. Addition of coconut milk sounds absolutely delicious. Will try your version very soon.
Mayuri Patel says
Uma whenever I make toor dal khichdi, I make eggplant and potato curry to go with. However, I don't use onion or coconut milk. Would really love to try your version of the curry when I make it next. Looks so delicious.
Uma Raghupathi says
Thank you, Mayuri! Hope you will enjoy this:)
Pavani says
I love eggplant and potato combo, but never tried it with tomato and coconut milk. It sounds absolutely delicious. Will try your version very soon.
Uma Raghupathi says
Thank you Pavani.
Seema Sriram says
This looks so simple and easy to make. I love instant pot recipes as my kids can make it too the days I am working late.
Rafeeda - The Big Sweet Tooth says
That eggplant curry looks really delicious and rich... Not a big fan of eggplants as such but love such gravies that go well with some naans...
Kate says
Many thanks for sharing this recipe. It looks just great. I am looking forward to trying ti.
Debra says
Thanks for the suggestion to add additional root veggies. We did parsnips and carrots. It was delish. Pinning to have on hand....we will definitely make it again.
Uma Raghupathi says
Thank you, Debra. The addition of parsnips and carrots is a good idea!