Easy Aloo Baingan (potato & eggplant curry) made in the Instant Pot! This recipe uses frozen onion tomato masala and gets done in 20 minutes for an easy dinner! Vegan & gluten-free.
1mediumeggplant425 grams, cut into large pieces, 1 to 1.5 inches
2tablespoonschopped cilantro
1/2teaspoonsaltor to taste
1/4teaspoongaram masala
squeeze of fresh lemon juice
Instructions
Press the saute button on the Instant Pot. Once it displays hot, add oil to the pot and then the panch phoran mix. Let the seeds sizzle & splutter (especially mustard seeds) for few seconds.If you don't have panch phoran, just use 1 teaspoon cumin seeds.
Then add the onion tomato masala (I used frozen straight from the freezer) and 1/2 cup water.
3- Add the potato, eggplant, cilantro, salt and garam masala in that order. Do not stir. Close the pot with its lid.
Press the manual or pressure cook button and cook on high pressure for 3 minutes. Do a quick pressure release by moving the valve from sealing to venting position.
Open the pot, using a spoon stir the potato and eggplant with all the spices until combined. Add in lemon juice and mix.
Garnish instant pot aloo baingan with more cilantro and serve with roti, rice or paratha!