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–+ servings

Instant Pot Stuffed eggplant potato curry

Instant Pot Stuffed Eggplant Potato Curry, also known as Stuffed Aloo Baingan In Pressure Cooker, is a quick and flavorful curry prepared in a single pot – be it an Instant Pot or a traditional pressure cooker. Whether paired with rice, roti, naan, bajri rotla, or any Indian flatbread, this dish guarantees a delicious meal on the table in under 30 minutes. Plus, it's a vegan and gluten-free recipe.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 335 kcal

Ingredients
  

  • 450 grams - Baby Eggplant/Baingan
  • 450 grams - baby potatoes
  • 1 cup - sliced onion
  • Oil - 4 tbsp
  • 2 cups - Water
  • 1 cup diced tomatoes

For stuffing

  • 2 tablespoon - chickpea flour
  • 3 tablespoon - coriander powder
  • 1 tablespoon - cumin powder
  • 1 ½ tablespoon - Red chili powder Use according to your spice level
  • Salt to taste
  • ½ teaspoon - Turmeric powder
  • ½ tablespoon - Garam Masala
  • 1 cup - crushed peanut
  • 2 teaspoon - grated garlic
  • 1 ½ cup - chopped cilantro

Instructions
 

For Stuffing

  • Gather all the stuffing ingredients in a big mixing bowl and mix them well. keep it aside.

Let's make curry

  • Wash and wipe eggplant well. Slit the Baingan/eggplant in the center to make a cross mark that divides each into 4 parts joined at the stem.
  • Peel off the baby potatoes skin. Make a slit in the center just like the eggplant.
  • Now stuff eggplant and potatoes with prepared stuffing masala using your fingers and thumbs.
  • Turn on the Instant Pot on saute mode.
  • Heat oil, add onions and saute for a minute.
  • Now add stuffed baby eggplants and potatoes, stir well.
  • Add chopped tomatoes, remaining stuffing masala (if any leftover) and water.
  • Cover instant pot with locking lid.
  • Turn off your instant pot from saute mode.
  • Press the manual button and set the instant pot for 5 minutes under high pressure, vent on sealing position.
  • Once Instant pot beeps, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
  • Open the lid and gently stir once. You can adjust the gravy consistency by adding more water.
  • Instant Pot Stuffed Eggplant Potato Curry is ready. Serve it hot with Roti, Naan, Rice or Phulka.

Nutrition

Calories: 335kcalCarbohydrates: 28gProtein: 10gFat: 22gSaturated Fat: 2gSodium: 565mgPotassium: 853mgFiber: 8gSugar: 4gVitamin A: 945IUVitamin C: 25mgCalcium: 83mgIron: 3mg
Keyword Instant Pot Stuffed eggplant potato curry
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