Instant Pot Aloo Baingan (Eggplant Potato Curry)
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Piping Pot Curry · by Meeta Arora★ 4.7 (38)

Instant Pot Aloo Baingan (Eggplant Potato Curry)

NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 29%
CARBS 94G81% OF CAL
35G FIBER0G ADDED0G INTRINSIC11G OTHER48G TOTAL SUGAR
FAT 9G18% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spiced potato and eggplant curry made in an Instant Pot or on the stovetop. Aromatic and vegan-friendly, it pairs well with rice, naan, or roti.

sideindiancurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoon Oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Green Chili Pepper (diced, optional)
  • 1 cup Yellow Onion (diced)
  • 1/2 tablespoon Ginger (grated)
  • 1/2 tablespoon Garlic (minced)
  • 2 Tomato (chopped, about 1.5 cup)
  • 2 Potatoes (medium, peeled and cut into 1" cubes, I used Russet potatoes)
  • 10 Baby Eggplant (washed and cleaned, each cut into 4 pieces, or 1 large eggplant, cut into 1.5-inch pieces, )
  • 1/3 cup Water
  • 1/2 teaspoon Garam Masala
  • 1 tablespoon Lime juice
  • Cilantro (to garnish)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 2 teaspoon Coriander powder (Dhaniya powder)
  • 1/2 teaspoon Kashmiri red chili powder (optional, adjust to taste )
  • 1 teaspoon Salt (adjust to taste )
PREP
10M
SODIUM
594MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.