Sauteed eggplant potato, eggplant potato curry, or aloo bainganโyou call it by any name; you can't ignore this super delicious dish. It's easy, quick, delicious, and naturally vegan and gluten-free.
Try this eggplant potato curry if you are craving some quick and yummy vegan eggplant dishes. You can make this eggplant recipe as a stir-fry or as curry. In both ways, it's delicious and flavorful.
This eggplant potato curry is a simple dish common in North India. I make it often. It can be served as a main dish or even as a side dish. You can have eggplant potato curry (aloo baingan) with Indian flatbreads like roti or chapati, or you can even have it as a great side with dal rice.
Spicy Eggplant Potato Curry
How to make eggplant potato curry?
You can prepare this simple eggplant and potato curry (aloo baingan) in two ways.
I - You can saute them in a pan or skillet
II - Add a little water to make it a curry consistency.
Eggplants have a soft, spongy texture. When we overcook them in curry, they become a little overcooked and have a mushy consistency.
I will share both the methods - Instant Pot and stove top
Ingredients
Oil - olive oil or vegetable oil
Eggplant - large globe eggplant or any variety of eggplants available (no need for salt treatment; can only soak in water after chopping if at all required to prevent discoloration)
Potatoes - peeled and diced
Onion - chopped
Crushed Ginger & Garlic - or ginger garlic paste
Tomato - Fresh and paste/puree
Spices: Cumin seeds, cumin powder, coriander powder, turmeric powder, red chili powder, and asafoetida (or hing).
(*Asafoetida is a common spice used in Indian cuisine. If you don't have it, skip it.)
Herbs - fresh cilantro leaves
Fresh lemon juice
Instant Pot Eggplant Potato Curry
Start the instant pot on sautรฉ mode. When it's hot, add some oil to the pot. Then, add cumin seeds and let them splutter before adding other ingredients. Add asafoetida, chopped onion, ginger, garlic, and green chilies. Saute until the onions turn translucent.
Now add chopped tomatoes and saute till soft. You can also add tomato paste or puree along with chopped fresh tomatoes.
Then add all the ground spices and stir them nicely. Add the chopped potatoes and eggplants and gently stir, mixing the vegetables with the spices. Add 4 - 5 tbsp water and close the lid of the IP. Eggplant will release some moisture.
Cancel the saute mode and set it to manual pressure cooker mode for 5 minutes. Seal the vent. Once it beeps, let it be on NPR for 5 minutes. Then, release the rest of the pressure. Garnish with freshly chopped cilantro leaves.
If you see more liquid or a watery consistency, press the "Cancel" button and start "Saute" for 5 minutes. Let it cook until the liquid is absorbed completely. Cover with a regular lid to avoid messing the place.
Stovetop Method
Heat a pan or Dutch oven. Add oil. When the oil is hot, add cumin seeds and let them splutter. Then add chopped onion, ginger, garlic, and green chilies and saute for 2 - 4 minutes or until the onion is translucent.
Then add chopped tomatoes. Cook till soft. Add spices and stir well. Then add diced eggplant and potatoes. Mix them all. Add a little water (ยผ cup).
Cover and cook for 10 minutes on low flame until the potatoes are tender and cooked. Once done to the desired consistency, turn off the heat and add finely chopped cilantro leaves.
Similar Recipes -
Check out my other vegan eggplant recipe collection and vegetarian eggplant recipes. Also, check out other vegan curry recipes.
Eggplant Potato Curry Recipe
Eggplant Potato Curry/ Stir-fried
Equipment
Ingredients
- 3-4 medium potatoes peeled and diced
- 250 gms eggplant large
- 1 tsp salt or as per taste
- 4 tbsp refined oil
- 1 tsp cumin seeds
- 1 tsp hing
- 1 tsp red chilli powder paprika
- 2 tsp coriander powder
- ยฝ tsp turmeric powder
- 1 tsp cumin powder
- ยฝ tsp garam masala (optional)
- 1 green chilli finely chopped
- 1 tsp ginger + garlic crushed or paste
- 1 medium onion sliced/ chopped
- 1 tomato chopped
- 2 tbsp corinader leaves finely chopped
- 1 tsp lemon juice
Instructions
- Heat oil in a pan or skillet.
- Once oil is hot put one teaspoon cumin seeds.
- Let it crackle and then add ginger garlic.
- Sautรฉ till it leaves pungent raw smell.
- Add sliced onions and green chillies.
- Sautรฉ for 2 mins on high flame till its translucent.
- Add chopped tomatoes and saute till it's cooked.
- Now add the spices mentioned above and mix well.
- Add 2 - 4 tbsp water to avoid burning of spices.
- Then add chopped potatoes and eggplants.
- Stir well and cook in high flame for a minute.
- Season with salt as per taste.
- Cover with a lid.
- Cook forย 8 - 10 minutes on low flame.
- Check in between by stirring occasionally.
- If required add water 1 - 2 tbsp while stirring to avoid sticking at base.
- Garnish it with freshly chopped coriander leaves and add a dash of lemon juice.ย
- Serve hot with roti, paratha or rice.
Instant Pot Method
- Start instant pot at saute mode for 7 minutes.
- Once it's hot, add oil.
- Then add cumin seeds and ginger garlic paste (minced).
- Now add chopped onion and saute for 30 seconds.
- Then add tomatoes and cook for 2 minutes or till cooked soft.
- Add the spices and stir immediately.
- Then add the chopped vegetables and mix well.
- Now deglaze the pot by adding 4 - 5 tbsp water.
- Now cancel the saute mode and start the pressure cook mode.
- Set the timer for 5 minutes at high pressure, and close the lid.
- Set the vent to seal.
- After timer is off, allow it to naturally release pressure for 5 minutes.
- Then release the pressure of the instant pot and open the lid.
- Eggplant & potato curry is ready.
- Remove the inner pot to stop excess cooking from the hot plate.
- Add chopped cilantro leaves and a dash of fresh lemon juice.
- ** To make this a curry consistency, add ยผ cup water.
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