How to make Green Brinjal and Potato Curry – Instant Pot Aloo Baingan | Instant Pot Eggplant Curry

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Let’s see how to make Green Brinjal and Potato Curry in an Instant Pot | Instant Pot Aloo Baingan – Cooked in selective spices, this curry brings a distinct aroma & flavour complementing both eggplant and potato. Print full recipe: SUBSCRIBE HERE:

#aloobaingan #instantpotrecipe #eggplantpotatocurry

1 teaspoon oil
1 teaspoon Mustard seeds
1 medium sized onion finely chopped
2 green chillies finely chopped
2 Potatoes peeled and cubed
A sprig of curry leaves
1 Tbsp Gingergrate or 1 tsp garlic paste
½ teaspoon turmeric powder
1 teaspoon red chilli powder
10 round Green Eggplants washed, trimmed and cut into wedges
½ cup water
Required salt
¼ teaspoon Garam masala powder
Finely chopped Coriander for garnish

The beauty of cooking with the enticing and incredible eggplant is its versatility combined with bold flavours!! I have always been an eggplant fan, and since I have found the sweet and tender Asian varieties, I never miss a single chance to indulge in eggplant ecstasy. Healthy and delicious, there are myriad ways you can enjoy this charming eggplant. So friends, today I’m going to share this simple yet delicious Green Eggplant Potato Curry cooked with selective spices. The permutation and combination of vegetables are in abundance and this is one dish that highlights both veggies together. Both of them, according to me, are king of vegetables, they complement each other without taking away the credit from one another.
Eggplants are a wonderful source of dietary fibre, potassium, Vitamin C and Vitamin K. Eggplants also contain many antioxidants, which neutralise free radicals in the body and protect the cells from damage. The raw flesh contains some levels of toxic solanine, so it should be cooked before it is eaten. Cooking the eggplant gets rid of the toxic solanine. Plants in the nightshade (Solanaceae) family — which includes eggplants, potatoes, peppers, tomatoes and tomatillos — contain an alkaloid called solanine, which in very big doses can be poisonous.
There are several varieties of these eggplants, green striped with whitish body, totally white, totally green and purplish. When ripened, some turn yellow. cut the stem and quarter the ripe ones to separate the seeds in the centre core. You will see a big ball of brown seeds in the centre that most people do not eat. But I know a few people who thoroughly enjoy them. The childhood story of eating seeds and having the plant growing out from parts of your body is always somewhere in the back of my mind!!notsure
They have mildly sweet and buttery taste when cooked and the greenish white skin outside tastes so delicious. There are actually several different varieties of eggplants & they come in all shapes & sizes. This variety is about 2-3” in diameter love a golf ball & the eggplants are light green in colour with thin white stripes or markings at their stem stop. Green eggplants have a wonderful taste & firm texture. They are available in any Indian grocery store or Asian market. If you can’t find them, just use small round dark purple eggplant variety – the Green Eggplant Potato Curry will still be

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