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.

A cast iron bowl filled with eggplant curry

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Main Ingredients
Instant Pot Method
Tips and variations
Stovetop method
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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 indian eggplant recipe and come up with 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 great recipe to share with my readers too.

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, onion, coconut milk and other ingredients are placed on the flat surface

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 this brinjal aloo sabzi today and let me know what your experience is.

See all the details of the recipe and the ingredients list on the recipe card!

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. Let’s get started with the procedure...

An instant pot filled with eggplant and other ingredients for curry

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 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.
Garnish with cilantro strands and serve the dish hot and steamy!

An instant pot filled with brinjal curry

Tips and variations

You can skip the coconut milk at the end of the procedure. The addition of 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.

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. 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.

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Instant Pot Eggplant Curry

Main Ingredients

Instant Pot Method

Tips and variations

Stovetop method

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📖 Recipe