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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.
- 1 lb baby eggplants
- Cut the potato into 1-inch cubes
- 1 large potato
- Set to saute mode and heat oil. Add mustard seeds and allow them to splutter.
- 1 tbsp oil
- 1 tsp mustard seeds
- Add onion, garlic curry leaves, and turmeric. Mix well.
- 1 tbsp onion flakes
- 1.5 tbsp garlic
- 12 curry leaves
- 0.25 tsp turmeric
- Add potato, eggplant, red chili powder, cumin powder, coriander powder, and salt. Add water and give a quick stir.
- 1 lb baby eggplants
- 1 large potato
- 1 tsp red chili powder
- 1 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp salt
- 1 cup water
- 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": [
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{
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"additional_ingredients": [
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"notes": "- Eggplant came out a little soft, make sure the pieces you use are quite large.",
"reference_url": "https://ministryofcurry.com/aloo-baingan/",
"photo_url": "https://ministryofcurry.com/wp-content/uploads/2022/11/Aloo-Baingan.jpg",
"total_time_minutes": 25,
"date_created": "2025-09-30T17:37:00Z",
"variant_label": "",
"variants": [],
"steps": [
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{
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}