A super easy, comforting, delicious and flavorful dish, Aloo Baingan or Eggplant Potato Curry! Can be made in Instant Pot, Pressure cooker or a pan. Enjoy it with rice, rotis or bread!

Ingredients for Eggplant Potato Curry:

Eggplant – 1 medium diced
Potato – 2 medium diced
Tomato – 1 diced
Frozen Green Peas – ¾ Cup
Oil – 2 Tbsp
Ginger-Garlic Paste – 1 Tbsp
Turmeric Powder – 1 Tsp
Garam Masala –1 Tsp
Coriander-Cumin Powder – 1 Tbsp
Kashmiri Red Chilli Powder – 1 Tsp
Salt – 1 tsp
Mustard seeds – 1 Tsp
Cumin seeds – 1 Tsp
Asafoetida(Hing) – a pinch
Curry leaves – 4-5 (Optional)

Method:
1. Heat 2 tbsp. oil in a pressure cooker or instant pot (press sauté on instant pot).
2. Add cumin seeds, mustard seeds and hing and let it crackle.
3. Add eggplant, potatoes, green peas and tomato. Mix well. Now add ginger garlic paste and curry leaves.
4. Now add salt, turmeric powder, coriander-cumin powder, garam masala and red chilli powder.
5. If using a pressure cooker, cook for 1 whistle on a medium heat. Release pressure and open the lid.
6. If using instant pot, close the lid. Cancel sauté, press pressure cook for 2 minutes. Let the pressure release by quick release and open the lid.
7. Stir well and garnish with chopped cilantro.
8. Serve hot with rotis, rice or bread!

Happy Cooking! ☺