Eggplants are an easy vegetable to grow in your garden. They are versatile and can be eaten into various recipes. Most of us are brinjal fan as vegetarians. cooking eggplants is easy too. There are different ways you can add. It adds volume to any dish and has a low cook time. While Italians even add it to pizzas on a topping or eat it in lasagne, we use it to make delicious couscous salad and baba ganoush in Middle east. In Indian cooking we use it to make delicious eggplant curry recipes. Whether its Sindhi taryal vangan or aloo baingan curry. Punjabi Baingan bharta or Andhra style gutti vankaya curry (stuffed eggplants) and roasted brinjal chutney (vankaya tomato pachadi). You can also add it to mixed vegetable stews. eggplant korma, Sindhi kadhi & sambar. Learn to make this easy Instant pot eggplant curry for a quick dinner at weeknights.
Other instant pot recipes you can make are moth beans, potato curry, instant pot green moong dal curry, yellow dal, pav bhaji and gajar ka halwa. It is a delicious meal & Indian food is just perfect for weeknight dinners.
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Ingredients
- mustard oil / olive oil
- fresh ginger-garlic chopped or you may use ginger-garlic paste
- cumin seeds , mustard seeds
- eggplants
- fresh tomatoes
- turmeric powder
- red chili powder
- garam masala powder
- coriander powder
- water
- salt as per taste.
See recipe card for quantities.You can just use the curry powder with chilli powder instead of the spice mix
Instant pot eggplant curry recipe | indian eggplant recipe
Equipment
- instant pot
- Food processor
Ingredients
- 2 tablespoon oil i prefer mustard oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 piece ginger small piece of ginger,finely chopped
- 2-3 cloves garlic chopped
- 500 gm eggplants 2 brinjals,cubed
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder or as per tate
- 1 teaspoon garam masala powder
- 1 tbsp, coriander powder
- 1 teaspoon salt as per taste
- 2 medium tomatoes chopped
- ½ cup water
Instructions
Instructions for instant pot
- Heat mustard oil in sauté mode in an instant pot. Add 1 tablespoon ginger- garlic, cumin seeds,let it splutter
- Add chopped eggplants along with salt. Let it cook for few minutes.
- Sprinkle turmeric powder, garam masala powder, red chili powder and coriander powder.
- Add chopped tomatoes to this and mix well.
- Add ½ cup water and Cook for 5 mins on low. Let pressure release naturally.
Instructions for pan
- Heat mustard oil in pan. Add ginger- garlic, cumin seeds,mustard seeds and let it splitter.
- Add chopped eggplants along with salt,saute for few minutes.Add turmeric powder, garam masala powder, red chili powder & coriander powder
- Add chopped tomatoes to this and mix well.
- Add ½ cup water ,cover and cook for 8-10 minutes, remove the lid and cook for few minutes until the water has evaporated and eggplant is cooked.
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How to make vegan eggplant curry in instant pot?
You can make this recipe easily in an instant pot. With instant pot, you don't have to monitor this after some time , while when you cook on the stove, you need to keep an eye out.
To make these in the instant pot, follow the below directions.
Heat mustard oil in a saute mode and add cumin seeds, ginger garlic to it. Let it splutter.
Now, add chopped eggplants to it along with salt.
Add all spice powders to the eggplants.
Now, add chopped tomatoes to it.
Add ½ cup water and Cook for 5 mins on low pressure mode.
Let pressure release naturally. Serve this yummy vegan curry after garnishing with fresh cilantro leaves. Serve hot with any Indian flatbread. You can also serve it with white rice or brown rice for a gluten-free meal for this easy one-pot curry meal.
How to make vegan eggplant curry in a pan?
You can easily make this in a pan, with the following directions.
- Heat mustard oil in pan. Add ginger- garlic, cumin seeds,mustard seeds and let it splitter.
- Add chopped eggplants along with salt,saute for few minutes.
- Add turmeric powder, garam masala powder, red chili powder & coriander powder
- Add chopped tomatoes to this and mix well.
- Add ½ cup water ,cover and cook for 8-10 minutes, remove the lid and cook for few minutes until the water has evaporated and eggplant is cooked.
Substitutions & Variations
- You can use any eggplant variety to make this recipe like green, Japanese, Indian or American globe variety. You can also make this curry in the pressure cooker or skillet using small baby eggplants or large eggplant like Italian eggplant. Use curry powder with red chilli powder and replace the other spices as per your choice.
- Add green chilies to make it spicy. You could even add chopped potatoes to make aloo baingan masala.
Equipment
- Instant pot
- Food processor
Storage
Store this curry in refrigerator for 3-4 days. You can also freeze it for later.
Top tip
Always check your eggplant before you eat. If you look at discoloration, discard immediately.
Pairing
These are my favorite dishes to serve with [this recipe]:
Conclusion: Instant pot eggplant curry recipe is an easy dinner for weeknights. Learn to make this recipe at home.
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