Potato Eggplant Curry – InstantPot -Aloo Baingan

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Hot and yummy Potato Eggplant Curry and Tri color quinoa is all you need to take you to your favorite warm and fuzzy place. It’s quick and easy, Vegan, Glutenfree and Protein Rich!! You will love this ultimate healthy and comforting food combination.

This Potato Eggplant Curry recipe brings together the earthiness of the potatoes and eggplants. With some spices and crushed peanuts for the flavor, it creates a wonderful happy meal. I love making curries and my family loves eating curries. ( Hence the name of the blog ProfusionCurry !! ) This is one of the most liked, easy to prepare but tantalizingly yummy curry !!

Once you taste some of this, you will know what I am talking about. And trust me, you will not be able to stop at just one serving of this. I love making simple food that just bursts into flavors when combined with the right pairing. Not a lot of oil or spices, just highlighting the main two ingredients.
Curries are the easiest to make. They pair up superbly with variety of options like rice, bread, quinoa or salad. They are so versatile to adjust to ingredients in hand. You can change the taste based on the spices you use. I love collecting and using spices from around the world. So just by changing few spices, you can have whole different flavor profile. It’s like sampling the world cuisine from comfort of your home.

InstantPot has been the savior to create such yummy wholesome curries. Using a Tall Trivet, you can use the pot in pot method to cook multiple dishes all at once. Once you get hang of it, its very easy and effective way to maximize the InstantPot use. I use tall trivet so it gives enough height to stack containers. You can use any steel or Pyrex glass containers.

For Pot in Pot to work best, key is to make dishes where cooking times are close for all things that are cooking. Like beans and brown rice, eggs- white rice, lentils-quinoa. These combinations work well as they have about same cooking time. I do the curry in the main insert. Use tall trivet and do the other dish on top. Check out some of my delicious curry combination recipes here. Such is the versatility and simplicity to jazz up your everyday dinner scene.

This potato eggplant curry is fairly simple but rich in taste. It does not feel like an everyday ordinary curry but something that is unique and special. My family loves it and I am sure your’s will too !

Ingredients:
1 tbsp Oil
1 inch Ginger minced
4 Garlic pods minced
2 Tomatoes chopped
1 Onion finely chopped
5 Potatoes cut into small cubes
6 Baby Eggplants cut into quarters
1 cup Water
1/2 cup crushed peanuts
1 tbsp lime juice
Cilantro and lime wedges to garnish

Spices
1 tsp Cumin seeds
1/4 tsp Asafetida optional
1 tsp Turmeric powder
1 tsp cumin coriander powder
1/2 red chili powder
1 tsp Garam Masala Powder– adjust to taste
Himalayan Pink Salt -Per taste
2 bay leaves

For InstantPot – pot in pot (PIP) cooking –
Tall trivet
1 cup Tri Color Quinoa washed and rinsed
1.5 cup water

Instructions:
Start the pressure cooker in Sauté mode and let it warm up. Add oil. Once oil feels hot, add cumin seeds and minced garlic and ginger. Add bay leaves, asafetida. Sauté for 30 seconds so the mixture sizzles. Add onions, tomatoes and rest of the ingredients under spices. Sauté for 3 minutes. Add potatoes, eggplants and water. Stir well.
For pot in pot, put tall trivet in the main insert, carefully in the middle of curry mixture. Stack the quinoa and water container and put it on the trivet.

Trivet to Stack the container

Quioa Goes on top

Close lid with vent in sealing position. Cancel Sauté. Press Manual/Pressure Cook mode at high pressure for 2 minutes. When the pressure cooker beeps after done, wait for 5 minutes to release the pressure manually. Carefully open the lid. After the steam is down a bit, carefully remove the container of quinoa. Set it aside. Remove the trivet. Gently stir the curry in the main insert. Mash some potatoes with the back of the spoon. This will help thicken the curry. Add crushed peanuts and lime juice. Mix well. Your Potato Eggplant Curry is ready!!

Garnish with cilantro and lime wedges. Enjoy your easy one pot dinner with quinoa. You can serve it along simple onion- tomato- cucumber salad for added crispy crunch. Traditionally curries were served also served with rice, roti, naan or paratha. 

♥We would love to hear your feedback . Do let us know how you like this Potato Eggplant Curry by leaving a comment and rating it so other readers know it too. And while you’re at it, take a picture and tag it #profusioncurry on Instagram! We love seeing what you come up with. Cheers, friends !!

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Potato Eggplant Curry-Instant Pot

Yield: 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Hot and yummy potato eggplant curry and Tri color Quinoa is all you need to take you to your favorite warm and fuzzy place. It is one of those ultimate healthy food combinations.

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Ingredients

• 1 tbsp Oil
• 1 inch Ginger minced
• 4 Garlic pods minced
• 2 Tomatoes chopped
• 1 Onion finely chopped
• 5 Potatoes cut into small cubes
• 6 Baby Eggplants cut into quarters
• 1 cup Water
• 1/2 cup crushed peanuts
• 1 tbsp lime juice
• Cilantro to garnish

Spices

• 1 tsp Cumin seeds
• 1/4 tsp Asafetida optional
• 1 tsp Turmeric powder
• 1 tsp cumin coriander powder
• 1/2 red chili powder
• 1 tsp Garam masala adjust to taste
• 2 bay leaves
• Himalyan Pink Salt per taste

For pot in pot cooking -

• Tall trivet
• 1 cup quinoa washed and rinsed
• 1.5 cup water

Instructions

1. Start the pressure cooker in Sauté mode and let it warm up. Add oil. Once oil feels hot, add cumin seeds and minced garlic and ginger. Add bay leaves, asafetida. Sauté for 30 seconds so the mixture sizzles.
2. Add onions, tomatoes and rest of the ingredients under spices. Sauté for 3 minutes.
3. Add potatoes, eggplants and water. Stir well.
4. For pot in pot, put tall trivet in the main insert, carefully in the middle of curry mixture. Stack the quinoa and water container and put it on the trivet.
5. Close lid with vent in sealing position. Cancel Sauté. Press Manual/Pressure Cook mode at high pressure for 2 minutes.
6. When the pressure cooker beeps after done, wait for 10 minutes to release the pressure manually.
7. Stir well. Mash some potatoes with the back of the spoon. This will help thicken the curry. Add crushed peanuts and lime juice. Mix well.
8. Garnish with cilantro and enjoy with quinoa.

Nutrition Information:

Yield: 10 Serving Size: 1 cup
Amount Per Serving: Calories: 276Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 109mgCarbohydrates: 53gFiber: 12gSugar: 13gProtein: 8g

Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.

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