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instant pot eggplant curry

Eggplant Curry In Instant Pot (Video) - Easy Eggplant Masala

This easy eggplant curry with onion, spices and any tangy sauce like tomato or tamarind makes a delicious vegetarian/vegan curry for rice.
Course Side Dish
Cuisine Indian
Keyword eggplant curry, eggplant masala, instant pot eggplant, instant pot eggplant curry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 155kcal


  • instant pot 6 quart duo or lux


  • 1 large sized eggplant sliced into cubes
  • 1 large onion sliced (or two medium sized onions)
  • 2 tablespoons oil
  • 1 tablespoon ginger garlic paste
  • 3 green chilies (optional)
  • salt adjust to taste
  • 1 cup water
  • 4 tablespoons tomato basil sauce (or any tomato based sauce) (or 1 teaspoon tamarind paste)
  • 2 tablespoons thick coconut milk (or heavy cream)

Spice Powders

  • 1 teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 2 tablespoons coriander powder
  • ¼ teaspoon cumin seeds powder
  • 1 teaspoon garam masala powder (or curry powder)

For garnishing (optional)

  • 1 tablespoon cilantro leaves chopped


  • Add the oil to the inner pot of instant pot and also add the sliced onions. Mix well and press the saute button. While the onions are getting sauteed, stir the contents occasionally.
    sauteed onions
  • 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.
    Add the ginger garlic paste and saute for another 1 minute.
    saute onions ginger garlic paste
  • Add the eggplants (and green chilies if using) also to the inner pot, stir well. Saute for few seconds and press cancel to stop the saute function.
    Add the water and stir well, also deglaze the pot using the spatula if anything is stuck (this is needed to avoid burn error).
    add eggplants
  • Add all spices - turmeric powder, red chili powder, cumin seeds powder, coriander powder, garam masala powder (or curry powder), stir well.
    Add the tomato based sauce or tamarind and stir well to mix well with the eggplants.
    add spices, sauce, mix well
  • Close the instant pot with lid in sealing position, cook in high pressure for 2 minutes.
    Once the cooking is done, the instant pot will beep and you can press the 'keep warm/cancel' button. Wait for a natural pressure release for about 10 minutes and then carefully do a controlled manual release of remaining pressure.
    Once the pressure is all released, carefully open the lid.
    making eggplant curry instant pot
  • Stir the contents and add the coconut milk or heavy cream, stir in.
  • Simmer if necessary, garnish with cilantro leaves if you wish. Serve the delicious, tangy eggplant curry with rice!
    instant pot eggplant curry indian



To spice up the curry a bit more, you may add a tablespoon of sriracha sauce or any hot sauce or pepper sauce of your choice.
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.
Preparing eggplants before cooking
Prior to cooking, you may soak the sliced eggplant in a bowl of water mixed with some salt and let it sit for about 15 minutes.
Then discard the water, squeeze out any water content from eggplant slices and pat dry the eggplant slices using a paper towel.
This is done to get rid of any bitterness eggplants may have, but this step is not necessary and you may skip this if you don't want to do.


Calories: 155kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Sodium: 182mg | Potassium: 425mg | Fiber: 7g | Sugar: 8g | Vitamin A: 189IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 1mg