aloo baingan
Servings: 5
Core Ingredients
- 1 lb baby eggplants
- 1 large potato
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tbsp onion flakes
- 1.5 tbsp garlic
- 12 curry leaves
- 0.25 tsp turmeric
- 1 tsp red chili powder
- 1 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp salt
- 1 cup water
Extra Ingredients
- cilantro
Instructions
- Remove the green leafy parts from the stem and trim off half of the stem. Cut each eggplant lengthwise into 4 pieces along with the stem.
- Cut the potato into 1-inch cubes
- Set to saute mode and heat oil. Add mustard seeds and allow them to splutter.
- Add onion, garlic curry leaves, and turmeric. Mix well.
- Add potato, eggplant, red chili powder, cumin powder, coriander powder, and salt. Add water and give a quick stir.
- Close Instant Pot with pressure release valve to sealing. Pressure cook for 1 minutes followed by quick release. If the eggplant is not fully cooked keep the lid closed for 5 minutes and they will continue to cook without having to pressure cook again.
Notes
- Eggplant came out a little soft, make sure the pieces you use are quite large.
{
"title": " aloo baingan",
"cuisine": "SOUTH_ASIAN",
"effort": "EASY",
"course": "LUNCH_OR_DINNER",
"servings": 5,
"core_ingredients": [
{
"quantity": 1,
"unit": "LB",
"name": "baby eggplants"
},
{
"quantity": 1,
"unit": "UNIT_UNSPECIFIED",
"name": "large potato"
},
{
"quantity": 1,
"unit": "TBSP",
"name": "oil"
},
{
"quantity": 1,
"unit": "TSP",
"name": "mustard seeds"
},
{
"quantity": 1,
"unit": "TBSP",
"name": "onion flakes"
},
{
"quantity": 1.5,
"unit": "TBSP",
"name": "garlic"
},
{
"quantity": 12,
"unit": "UNIT_UNSPECIFIED",
"name": "curry leaves"
},
{
"quantity": 0.25,
"unit": "TSP",
"name": "turmeric"
},
{
"quantity": 1,
"unit": "TSP",
"name": "red chili powder"
},
{
"quantity": 1,
"unit": "TSP",
"name": "cumin powder"
},
{
"quantity": 2,
"unit": "TSP",
"name": "coriander powder"
},
{
"quantity": 1,
"unit": "TSP",
"name": "salt"
},
{
"quantity": 1,
"unit": "CUP",
"name": "water"
}
],
"additional_ingredients": [
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "cilantro"
}
],
"instructions": [
"Remove the green leafy parts from the stem and trim off half of the stem. Cut each eggplant lengthwise into 4 pieces along with the stem.",
"Cut the potato into 1-inch cubes",
"Set to saute mode and heat oil. Add mustard seeds and allow them to splutter.",
"Add onion, garlic curry leaves, and turmeric. Mix well.",
"Add potato, eggplant, red chili powder, cumin powder, coriander powder, and salt. Add water and give a quick stir.",
"Close Instant Pot with pressure release valve to sealing. Pressure cook for 1 minutes followed by quick release. If the eggplant is not fully cooked keep the lid closed for 5 minutes and they will continue to cook without having to pressure cook again."
],
"notes": "- Eggplant came out a little soft, make sure the pieces you use are quite large.",
"reference_url": "https://ministryofcurry.com/aloo-baingan/",
"total_time_minutes": 25,
"date_created": "2025-09-30T17:37:00Z"
}