Eggplant Curry (Instant Pot Aloo Baingan)

What is Aloo Baingan?

Aloo means potato and baingan means eggplant in Hindi. Aloo Baingan is a popular Indian vegetable curry that combines these two humble vegetables with tomatoes, onions, and aromatic spices. I love to add crushed peanuts or peanut butter to make this curry creamy and earthy.

There are many regional versions of this curry. Some are completely dry, while others have a little gravy.

This recipe is somewhere in between. The vegetables are coated in a flavorful tomato-spice mixture with just enough sauce to make it perfect with rice or poli.

Why You’ll Love This Indian Eggplant Curry

• Easy weeknight meal: The ingredients are simple and easy to find.
• One-pot recipe: Less cleanup makes this curry even better.
• Vegan: No dairy, yogurt, or ghee is needed.
• Gluten-free: All the ingredients are naturally gluten-free.
• Comforting: Soft eggplant and potatoes make this curry hearty.
• Meal prep friendly: The flavors get even better after resting.
• Instant Pot or stovetop: Choose whichever cooking method works for you.

Ingredients You’ll Need

Eggplant: Use small or medium Indian eggplants if available. Globe eggplant also works well. Cut the eggplant into bite-size pieces.

Potatoes: Yellow or Yukon Gold potatoes are my favorite. They hold their shape while becoming tender.

Onion: Finely chopped onion adds sweetness and depth.

Tomatoes: Fresh tomatoes create the base for the curry. You can also use canned diced tomatoes when fresh tomatoes are not available.

Ginger and garlic: These add classic Indian curry flavor.

Spices: Turmeric, cumin, coriander, Kashmiri chili powder, and garam masala give this curry its signature flavor.

Oil: Use a neutral cooking oil such as avocado, vegetable, coconut or sunflower oil.

Peanuts: Use coarsely ground peanuts or peanut butter to thicken the curry sauce. It adds very rich creamy texture.

Fresh cilantro and lemon juice: Finish the curry with plenty of chopped cilantro and splash of fresh lemon juice.

How to Make Indian Eggplant Curry

Start by preparing the vegetables. Wash the eggplant and potatoes well. Cut them into similar-sized pieces so they cook evenly.

If using large eggplant, you can soak the cut pieces in salted water for about 10 minutes. Drain and pat them dry before cooking. This can help reduce bitterness.

Heat oil in a large skillet or Dutch oven over medium heat. Add bay leaf (or curry leaves), cumin and mustard seeds. Let them sizzle for a few seconds. Add the chopped onion and sauté until soft and translucent. Add ginger, garlic, and green chili. Cook for another minute.

Now add the chopped tomatoes. Cook until the tomatoes soften and the mixture becomes slightly thick. Add turmeric, garam masala. cumin and coriander powder, Kashmiri chili powder, and salt. Stir well.

Add the potatoes and eggplant. Toss everything together so the vegetables are coated with the masala. Add a little water. Cover and cook until the potatoes and eggplant are tender.

Mix in ground roasted peanuts. If using peanut butter, whisk it with a tablespoon of water and add to the curry. Give it a good stir so the sauce is well-mixed.

Finish with fresh cilantro and lemon juice. That’s it. Your easy Aloo Baingan curry is ready. Serve warm and enjoy!

Instant Pot Eggplant Potato Curry

The Instant Pot makes this Indian eggplant curry especially easy.

Turn the Instant Pot to Sauté mode. Add oil, bay leaf, cumin and mustard seeds. Let them sizzle. Add onion and sauté until softened. Add minced ginger and garlic. Cook for 30 seconds.

Add tomatoes and all the spices. Cook for 2–3 minutes until the tomatoes start breaking down. Add the potatoes and eggplant. Stir well. Add ½ cup water and deglaze the bottom of the pot. Make sure there are no stuck bits.

Cancel Sauté mode. Close the lid and set the valve to sealing. Cook on High Pressure for 4 minutes. Let the pressure naturally release for 5 minutes, then carefully perform a quick release.

Open the lid and gently stir. Mix in ground roasted peanuts. If using peanut butter, whisk it with a tablespoon of water and add to the curry. Give it a good stir so the sauce is well-mixed.

If the curry has more liquid than you prefer, turn on Sauté mode and simmer uncovered for a few minutes. Finish with fresh cilantro and lemon juice.

How to Serve Aloo Baingan

This Indian eggplant potato curry is incredibly versatile.

Serve it with steamed basmati rice for a simple meal. It is also delicious with jeera rice ; peas pulao or Cilantro Lime brown rice. For fiber rich meal, serve it with spinach rice.

For an Indian flatbread meal, serve Aloo Baingan with roti, chapati, naan, or paratha.

I also like serving it with a simple cucumber salad or Indian onion salad. A spoonful of dairy-free yogurt makes a nice cooling side if you enjoy a little contrast with the spices.

Tips for the Best Eggplant Curry

Cut the vegetables evenly. Small, similar-sized pieces cook more evenly.

Choose firm eggplant. Look for eggplant with smooth, shiny skin and no soft spots.

Don’t add too much water. Eggplant releases moisture as it cooks. Too much water can make the curry thin.

Be gentle when stirring. Cooked eggplant can break apart easily. A gentle stir keeps some pieces intact.

Adjust the spice level. Kashmiri chili powder gives beautiful color without making the curry extremely spicy. Add cayenne or fresh chili if you want more heat.

Let it rest. Give the finished curry 5–10 minutes before serving. The vegetables absorb more of the masala as they rest.

Can I Make This Curry Ahead?

Yes. Aloo Baingan is excellent for meal prep.

Store the cooled curry in an airtight container in the refrigerator for up to 4 days.

Reheat it gently on the stovetop or in the microwave. Add a splash of water if the curry becomes too thick.

I do not like to freeze this curry. Keep in mind that eggplant becomes softer after freezing and thawing.

Frequently Asked Questions

What is Indian eggplant curry made of?

Indian eggplant curry is typically made with eggplant, potatoes or other vegetables, onions, tomatoes, oil, and Indian spices. This version is an Aloo Baingan curry made with both eggplant and potatoes.

What is Aloo Baingan?

Aloo Baingan is a classic Indian vegetable dish made with aloo (potatoes) and baingan (eggplant). It can be prepared as a dry vegetable curry or with a little gravy.

Do I need to peel the eggplant?

No. There is no need to peel eggplant for this curry. The skin softens during cooking and adds texture.

Can I use regular eggplant?

Absolutely. Indian eggplants are delicious, but regular globe eggplant works just as well. Cut it into bite-size cubes.

Can I make Aloo Baingan without onion and garlic?

Yes. You can skip both and increase the ginger and spices slightly. The curry will still be flavorful.

More Indian Vegetable Recipes to Try

If you enjoy easy Indian vegetarian recipes, check out some of our favorite and popular curry recipes. They are budget-friendly, naturally plant-based, and packed with comforting Indian flavors.

• Vindaloo Recipe - Goan Style Spicy Curry with Potatoes
• Aloo Matar - Potatoes and Peas Curry
• Instant Pot Chole Masala - Garbanzo Beans Curry
• Sprouts Curry - Green Moong Sprouts Curry
• Vegetable Curry with Garam Masala