Instant Pot Aloo Baingan (Potato Eggplant Curry)
Ingredients:
2 medium globe eggplant cut into 1-1.5 inch pieces
2 large potatoes cut into 1 inch pieces
2 tablespoon oil
1 teaspoon cumin seeds
1 large onion finely chopped
2 medium tomatoes finely chopped
½ tablespoon ginger finely chopped
2-3 cloves garlic finely chopped
¼ teaspoon sugar
¾ teaspoon salt adjust as per taste
2 tablespoon cilantro
1 tablespoon lime juice
½ cup water
Spices:
2 teaspoon ground coriander
1 teaspoon chili powder
½ teaspoon turmeric powder
½ teaspoon garam masala (use store-bought or homemade garam masala)
1 tablespoon kasoori methi
Directions:
Set the Instant Pot in saute mode and add oil.
Once it heats, add cumin seeds.
Next, add onion, ginger, and garlic. Saute for 3 minutes, until the onion softens.
Add tomatoes, Kasoori methi, coriander powder, chili powder, turmeric powder, sugar, and salt. Mix well and saute for 2 minutes.
Deglaze the pot well.
Add potato and eggplant cubes. Add ½ cup water and mix well.
Secure the IP lid and set it to pressure cook mode for 3 minutes.
Once the Instant Pot beeps, turn it off and do a quick release.
Add garam masala, lime juice, and coriander leaves. Mix well.
Serve with Basmati rice or roti.
