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A black pot is filled with curry
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4.88 from 16 votes

Instant Pot Eggplant Curry

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.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Side Dish
Cuisine: Asian
Diet: Vegan
Allergen: Dairy free, Gluten free, Peanut free
Difficulty: Easy
Servings: 5 people
Calories: 110kcal



  • 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, ½ inch ginger, 1 garlic clove
  • Add Tomato paste and saute for a minute.
    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.
    12 Eggplant or brinjal, 1-2 Potatoes, ½ cup frozen peas, 1 teaspoon coriander powder, ½ teaspoon red chili powder, ⅓ teaspoon Garam masala, 1 ½ 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.
    1 cup of coconut milk
  • Garnish with cilantro strands and serve the dish hot and steamy!
    Cilantro for garnish

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.



  • 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. 


Calories: 110kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 66mg | Potassium: 276mg | Fiber: 2g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 12mg | Calcium: 17mg | Iron: 1mg