How To Make Instant Pot Aloo Baingan Recipe
A hearty dish of potatoes and eggplant, cooked with Indian spices and made in an Instant Pot.
Serves:
Ingredients
- 2 medium-sized potatoes, chopped
- 1 medium-sized eggplant, chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 2-3 cloves of garlic, minced
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- Salt, to taste
- 2 tbsp oil
- Fresh cilantro leaves, chopped
Instructions
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Turn on the Instant Pot and select the sauté function.
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Add oil to the pot and let it heat up.
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Add cumin seeds and let them sizzle for a few seconds.
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Add chopped onions and minced garlic. Cook until onions are translucent.
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Add chopped tomatoes and cook until they become soft.
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Add chopped potatoes and eggplant to the pot.
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Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
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Add 1/2 cup of water to the pot.
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Close the lid and cook on high pressure for 10 minutes.
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Once done, release the pressure naturally for 5 minutes.
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Serve hot, garnished with fresh cilantro leaves.
Nutrition
- Calories : 165kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 121mg
- Total Carbohydrates : 25g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 3g
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