Instant Pot Eggplant Curry Recipe – How To Prepare Eggplant Curry/Aubergine/Brinjal Curry In Instant Pot
Instant pot eggplant curry is so quick and easy to make and you can adjust the flavors based on your preferences. I made this Indian style instant pot eggplant curry using sauteed onions, eggplant, spices and tamarind.
You can make this easy instant pot eggplant curry using a 6 quart instant pot quickly and easily.
A little tamarind extract along with spices added to the gravy give this instant pot eggplant curry the perfect blend of flavors without making it very sour but just enough to make it delicious. If you do not want to add tamarind, you may also add chopped or canned tomatoes (two medium sized fresh tomatoes will be enough) instead of using tamarind.
The addition of something sour, like tamarind or tomatoes along with spices make the delicious gravy for this instant pot eggplant curry. This easy, quick and delicious instant pot eggplant curry goes great with rice for a vegetarian/vegan lunch or dinner.
If you love eggplant curry for rice, you can also try this creamy eggplant curry, punjabi style baingan bharta recipe, fried eggplant coconut curry etc which all goes great with rice though they are not instant pot eggplant recipes but made in the conventional methods over the stove top and using the oven.
I have used a large eggplant to make this curry, instead you can used small variety eggplants (also known as brinjal or aubergine) too to make this instant pot eggplant curry.
If you are using small eggplants, you can use 4 to 5 small sized eggplants instead of a large one, but adjust the number of baby eggplants based on the size of the eggplants used.
So here is how you can make this easy, quick and delicious instant pot eggplant curry following this easy instant pot eggplant curry recipe.
More Instant Pot Recipes In This Blog:
Instant Pot Broccoli Recipe
Instant Pot Pasta Soup Recipe
Instant Pot Spaghetti Noodles Recipe
Instant Pot Rice Pudding Recipe Using Condensed Milk
Instant Pot Eggplant Curry Recipe Below
- eggplant 1 large
- onions 1 large
- coconut oil 3 tablespoons
- ginger garlic paste 1 tablespoon
- green chilies 4 small sized
- salt as needed
- water 3 cups
- tamarind extract 1 tablespoon use just 1/2 tablespoon if you do not prefer much sourness
- turmeric powder 1 teaspoon
- red chili powder 1 teaspoon
- coriander powder 2 tablespoons
- cumin seeds powder 1/2 teaspoon
- garam masala powder 1 teaspoon
- Wash and slice the eggplants in medium sized pieces, soak it in a bowl of water with some salt, mix well and keep the bowl aside (this is to get rid of any bitterness that eggplant may have, you may skip this step if you do not want to do it).
- Wash and peel the onion, chop it in small sized pieces (no need to chop finely), keep this aside separately from the eggplants.
- Add 2 tablespoons of oil to the inner pot of instant pot and also add the sliced onions and little salt.
- Mix well and press the saute button, then you can press the adjust button and then use the 'normal' mode for sauteing. While the onions are getting sauteed, stir the contents occasionally.
- Once the onions start to sweat and turn transparent or start to turn very light brown, which happens in another 2 minutes, stir continuously for about a minute or so to prevent the onions sticking to the bottom of the pot.
- Saute the onions for about a total time of 6 to 8 minutes (stirring occasionally) until the onions are lightly browned.
- Add the ginger garlic paste and saute for another 1 minute.
- Drain the water from the soaked eggplants and add the eggplants also to the inner pot, stir well. Also add the green chilies and enough salt, mix everything well and let the eggplant get sauteed for about 2 to 3 minutes until you can see the purple skin of the eggplants are starting to turn brown.
- Press 'keep warm' button, so you get a break for few minutes (as the sauteing stops as you press the 'keep warm button) when you can add the remaining ingredients.
- Add the water and also tamarind extract to inner pot, mix well until the tamarind is dissolved in the water very well.
- Finally add all spices - turmeric powder, red chili powder, cumin seeds powder, coriander powder, garam masala powder and also the remaining one tablespoon of oil to the inner pot and stir all ingredients very well.
- Close the instant pot with lid in sealing position, add cook by pressing manual in high for 4 minutes. It will take a few minutes until the pot builds up the needed pressure when it starts cooking.
- Once the cooking is done, the instant pot will beep and you can press the 'keep warm' button. Wait for the instant pot to naturally release the pressure which will take another few more minutes.
- Once the pressure is all naturally released, turn the lid in venting position and open the instant pot carefully.
Gently stir the contents inside the pot and the delicious eggplant curry made using instant pot is ready to be served!
If the gravy is more for your preference, you can simmer the curry in the instant pot itself for few more minutes until the desired consistency is reached.
To simmer the eggplant curry, press the saute button, then press the adjust button and select low and simmer as needed.
Serve the easy and delicious instant pot eggplant curry hot with rice for lunch or dinner.
More Pictures From The Preparation Of Instant Pot Eggplant Curry
Hope you found this post on instant pot eggplant curry helpful in making easy, quick and delicious eggplant curry using instant pot.
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