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    Profusion Curry » Instant Pot

    Potato Eggplant Curry - InstantPot -Aloo Baingan

    Published: Sep 3, 2018 · Modified: Aug 18, 2022 by Prajakta Sukhatme · This post may contain affiliate links · 3 Comments

    Jump to Recipe Print Recipe
    Jump to Recipe

    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.
    Potato Eggplant Curry-InstantPot
    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.
    Potato Eggplant Curry-Instantpot
    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 tablespoon 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
    ½ cup crushed peanuts
    1 tablespoon lime juice
    Cilantro and lime wedges to garnish

    Spices
    1 teaspoon Cumin seeds
    ¼ teaspoon Asafetida optional
    1 teaspoon Turmeric powder
    1 teaspoon cumin coriander powder
    ½ red chili powder
    1 teaspoon 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. 

    Potato Eggplant Curry

    ♥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 !!

    Want to save it for later? Check our Pinterest Board for more recipe ideas and creations. Want to save this recipe for later use? Pin it here

    Potato Eggplant Curry-InstantPot

    📖 Recipe

    Potato Eggplant Curry-Instantpot

    Potato Eggplant Curry-Instant Pot

    Prajakta Sukhatme
    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.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Curry
    Cuisine Indian
    Servings 6
    Calories 276 kcal

    Ingredients
      

    • 1 tablespoon 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
    • ½ cup crushed peanuts
    • 1 tablespoon lime juice
    • Cilantro to garnish

    Spices

    • 1 teaspoon Cumin seeds
    • ¼ teaspoon Asafetida optional
    • 1 teaspoon Turmeric powder
    • 1 teaspoon cumin coriander powder
    • ½ red chili powder
    • 1 teaspoon 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
     

    • 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.
    • 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 10 minutes to release the pressure manually.
    • 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.
    • Garnish with cilantro and enjoy with quinoa.

    Nutrition

    Serving: 1cupCalories: 276kcalCarbohydrates: 53gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 109mgFiber: 12gSugar: 13g
    Did you make this recipe?Mention @ProfusionCurry or tag #ProfusionCurry!

    *SOME OF THE LINKS IN THIS POST ARE AFFILIATE LINKS AND WE WILL RECEIVE A SMALL COMMISSION ( at no extra cost to you) IF YOU MAKE A PURCHASE AFTER CLICKING ON OUR LINK. THANK YOU FOR SUPPORTING OUR WORK HERE AT PROFUSIONCURRY !

    Potato Eggplant Curry-InstantPot

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    Filed Under: Curry Recipes, Gluten Free, Indian Food, Instant Pot

    Reader Interactions

    Comments

    1. alida v wel

      September 16, 2018 at 6:01 pm

      5 stars
      Great recipes here on your site!! I LOVE your eggplant curry and have made that 4 days in a row. I truly hope you will post many more curries because Im fond of it. And how great is this, that you post VEGAN, instant pot curries easy to make! I m so grateful that even bad cooks can enjoy good taste wholesome food now. Thank you so much!!

      Reply
      • Saroj shah

        April 23, 2019 at 12:36 pm

        I don’t have instant pot so I make potatoes brigands curry on stove ?

        Reply
        • admin

          April 23, 2019 at 2:30 pm

          Yes you can easily make it on stove too

          Reply
    4.84 from 6 votes (5 ratings without comment)

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