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Instant Pot Achari Aloo Baingan (Potato and Eggplant in Pickling Spices)

instant pot achari aloo baingan by myheartbeets.com

Instant Pot Achari Aloo Baingan (Potato and Eggplant in Pickling Spices)

This Punjabi dish is made by cooking baby eggplants and potatoes in a blend of Indian spices typically used to make pickles (achar). It’s flavorful, spicy and tangy. This dish is often eaten with Indian bread, but you can also eat it over rice with some dahi on the side (my preference). If possible, make this a day in advance as it tastes even better the next day!
4.75 from 4 reviews
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Servings 4 -5
Course Main Course, Side Dish
Cuisine Indian

Ingredients
 

  • 8 small eggplants approx. 1 pound
  • 2 tablespoons mustard oil or oil of choice
  • 1 onion diced
  • 3 teaspoons minced garlic
  • 2 teaspoons minced ginger

Spices

  • 2 medium potatoes approx. 1 pound, chopped into 1-inch pieces
  • ½ cup water
  • Cilantro garnish

Instructions
 

  • Using a knife, make two deep slits forming an X shape at the bottom of the eggplants, making sure to keep the stem intact. Set aside.
  • Press the sauté button then add the oil and allow it a minute to heat up. Once the oil is hot, add the onions to the pot. Stir-fry for 6-7 minutes, or until the onions begin to brown.
  • Add the garlic, ginger, spices and stir, then add the potatoes and mix well.
  • Add the eggplants and the water and mix well.
  • Secure lid, close the pressure valve and cook for 4 minutes at high pressure.
  • Open the valve to quick release any remaining pressure.
  • Garnish with cilantro and serve.

Notes

  • Roasted cumin powder is highly aromatic and has a more intense flavor than regular (unroasted) cumin. Do not substitute this with regular cumin as you won’t get the right favor.
  • To make roasted cumin powder: heat a skillet over low heat and dry roast cumin seeds (I usually do 1 cup) for 5-10 minutes, stirring occasionally until the color of the cumin changes to a dark brown. Turn off the heat and allow the cumin seeds to cool down. Place the cumin into a spice grinder and blend until smooth. Store in an airtight jar and use within 6-8 months for the most flavor.
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