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 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 or brinjal
- Potatoes
- onion
- Tomato paste
- ginger
- garlic
- coriander powder
- red chili powder
- Garam masala
- coconut milk
Like most of my everyday dishes nowadays, I prepared this with the Instant Pot. It really simplifies the process and leaves me with less dishes to wash. But the original stove top method is not too complicated either. Try this brinjal aloo sabzi today and let me know what your experience is. Here’s more details on each cooking method….
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...
- 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!
Note: If you cut the eggplant ahead of planned cooking time, be sure to place the pieces in water to prevent discoloration.
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.
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 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.
If this recipe interests you, look for similar recipes in my blog such as the
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Here are the recipe details….
📖 Recipe
Instant Pot Eggplant Curry - Eggplant Potato Curry
Equipment
Ingredients
- 12 Eggplant or brinjal
- 1-2 Potatoes
- ½ cup frozen peas
- 1 onion
- 2 tbsp Tomato paste
- 1 tsp coriander powder
- ½ tsp red chili powder
- ⅓ tsp Garam masala
- ½ inch ginger
- 1 garlic clove
- 2 tbsp cooking oil
- 1 cup of coconut milk
- 1 ½ cup water
- Salt to taste
- Cilantro for garnish
Instructions
- 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!
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
Nutrition
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Lata Lala
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
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 Srinivas
Thank you, Mayuri! Hope you will enjoy this:)
Pavani
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 Srinivas
Thank you Pavani.
Seema Sriram
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
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
Many thanks for sharing this recipe. It looks just great. I am looking forward to trying ti.
Debra
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 Srinivas
Thank you, Debra. The addition of parsnips and carrots is a good idea!