Instant Pot aloo baingan masala / potato eggplant curry

A vegan and gluten free curry ready from pot to the table under 30 minutes. Serve it with a side of roti or steamed rice.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Grind the cashews , tomatoes together until smooth and keep aside.

Step 2

Heat instant pot to saute mode.

Step 3

Add in oil. After 30 seconds add in the onions with some sprinkle of salt and cook for 1 minute.

Step 4

Add in ginger and garlic , cook for 30 seconds.

Step 5

Add in the green chilies , bell peppers and mix well to coat.

Step 6

Add in the masalas and mix well.

Step 7

Now add in the water or vegetable broth.

Step 8

Add in the tomato puree . Loosely cover it with some flat lid and cook for 3 minutes. Stir once or twice in between.

Step 9

Add in chopped eggplant and potatoes . Stir to coat.

Step 10

Press cancel to Cancel SAUTE mode.

Step 11

Close the lid . Sealing position.

Step 12

Cook on manual mode high for 2 minutes.

Step 13

Quick release after 10 minutes by placing a towel on the knob or Natural pressure release.

Step 14

Carefully vent steam if any after the pin drops.

Step 15

And mix everything well.

Step 16

Adjust seasoning if needed.

Step 17

To avoid overcooking simply take out the inner pot with help of kitchen towel or instant pot safe mittens .

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