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A bowl of Eggplant curry with potatoes is on the table.
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4.74 from 19 votes

Instant Pot Eggplant Curry

Get your taste buds tingling with this easy and delicious recipe for Instant Pot Eggplant Curry. Quick, simple and fuss-free!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free, Peanut free
Difficulty: Easy
Servings: 5
Calories: 237kcal

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
    An instant pot is with onions, garlic and ginger on saute mode.
  • Add Tomato paste and saute for a minute. ( add 2 tablesppon of water)
    2 tablespoon tomato paste
    An instant pot is with onions, 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
    An Instant pot is with eggplants and potatoes.
  • 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.
    An instant pot is with eggplant curry mixture.
  • 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
    An instant pot is filled with eggplant curry.
  • Garnish with cilantro strands and serve the dish hot and steamy!
    1 tablespoon cilantro
    An instant pot is with Eggplant potato curry.

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.

Nutrition

Calories: 237kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 93mg | Potassium: 818mg | Fiber: 4g | Sugar: 4g | Vitamin A: 345IU | Vitamin C: 21mg | Calcium: 40mg | Iron: 3mg