Olivia Carter
Are you looking for a quick and easy recipe to satisfy your cravings for Indian cuisine? Look no further! In this article, we will walk you through the steps to make a delicious Aloo Baingan Ki Sabzi using a pressure cooker.
Aloo Baingan Ki Sabzi, also known as Potato Eggplant Curry, is a popular vegetarian dish in Indian households. It combines the earthy flavors of potatoes and eggplant with a blend of aromatic spices, creating a mouthwatering dish that can be enjoyed with rice, roti, or naan.
The advantage of using a pressure cooker for this recipe is that it saves both time and energy. With the help of high pressure and heat, the flavors of the spices and vegetables are fully infused, resulting in a rich and flavorful curry in a fraction of the time it would take to cook it on the stovetop.
So, let’s get started with the ingredients and step-by-step instructions to make Aloo Baingan Ki Sabzi in a pressure cooker. Get ready to impress your family and friends with this delicious and nutritious dish!
Step-by-Step Guide to Cook Aloo Baingan Ki Sabzi in Pressure Cooker
Looking for a quick and delicious recipe? Aloo baingan ki sabzi is a popular Indian dish made with potatoes and eggplants. The pressure cooker makes it even easier and faster to cook. Here’s a step-by-step guide to help you prepare this mouthwatering dish.
- Start by washing and peeling the potatoes. Cut them into small cubes and set aside.
- Next, wash the eggplants and remove the stems. Cut them into round slices and soak them in water to remove any bitterness for about 10 minutes. Drain and set aside.
- Heat the pressure cooker on medium heat and add some oil. Once the oil is hot, add cumin seeds and let them splutter.
- Now, add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and cook for a minute until the raw smell disappears.
- Add the potato cubes and eggplant slices to the cooker.
- Season with turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the vegetables evenly with the spices.
- Cover the pressure cooker with its lid and pressure cook for 2-3 whistles on medium heat.
- Once the pressure subsides, open the cooker and give the sabzi a gentle stir.
- Garnish with freshly chopped coriander leaves and serve hot.
With these simple steps, your aloo baingan ki sabzi will be ready to enjoy! Serve it with roti or rice for a complete and satisfying meal.
Gather the Ingredients
Before starting to cook aloo baingan ki sabzi in a pressure cooker, gather all the necessary ingredients for the recipe. Here’s what you will need:
- 2 medium-sized potatoes, peeled and cubed
- 2 small-sized eggplants, cut into small pieces
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 1 tablespoon chopped coriander leaves, for garnishing
- Water, as needed
Make sure you have all the ingredients ready before you start cooking. This will ensure a smooth and hassle-free cooking experience.
Prepare the Vegetables
Before you start cooking the aloo baingan ki sabzi, you need to prepare the vegetables. Here’s what you need to do:
Step 1: Wash the Potatoes and Brinjals
Take the potatoes and brinjals and wash them thoroughly under running water. Make sure to scrub off any dirt and impurities from their surface.
Step 2: Peel and Cut the Potatoes
Using a peeler, peel the skin of the potatoes. Once peeled, rinse them again to remove any remaining dirt. Cut the potatoes into small cubes or chunks, depending on your preference.
Step 3: Cut the Brinjals
Remove the stem of each brinjal and slice them into thin rounds or cubes. Keep them in a bowl of water to prevent them from turning brown.
Step 4: Soak the Brinjals in Saltwater
In a separate bowl, take some water and add a pinch of salt to it. Soak the sliced brinjals in the saltwater to avoid discoloration.
Step 5: Finely Chop the Onions and Tomatoes
Peel and finely chop the onions. Similarly, chop the tomatoes into small pieces. You can also use a food processor to make the chopping process easier and quicker.
Note:
Make sure to keep the chopped onions and tomatoes separate as they will be added at different stages of the cooking process.
Cook in Pressure Cooker
To cook Aloo Baingan Ki Sabzi in a pressure cooker, follow these step-by-step instructions:
Step 1: Prepare the Ingredients
Gather all the required ingredients for making Aloo Baingan Ki Sabzi. Peel and dice the potatoes into small cubes. Wash the eggplants and cut them into small pieces as well. Finely chop the onions, tomatoes, ginger, and garlic.
Step 2: Sauté the Ingredients
Heat oil in the pressure cooker and add cumin seeds. Once the seeds start to splutter, add the chopped onions, ginger, and garlic. Sauté until the onions turn golden brown.
Step 3: Add Spices
Add the spices like turmeric powder, red chili powder, coriander powder, and salt to the sautéed onions. Mix well and cook for a minute.
Step 4: Add Potatoes and Eggplants
Add the diced potatoes and eggplants to the pressure cooker. Mix them with the spices and onions.
Step 5: Pressure Cook
Add water to the pressure cooker until the potatoes and eggplants are just submerged. Close the pressure cooker with its lid, and cook on high heat until the first whistle. Then, reduce the heat and continue cooking for about 5-7 minutes.
Step 6: Release the Pressure
Once the cooking time is complete, allow the pressure to release naturally from the pressure cooker. Open the lid carefully.
Step 7: Garnish and Serve
Garnish the Aloo Baingan Ki Sabzi with freshly chopped coriander leaves. Serve hot with roti, paratha, or rice.
Serve and Enjoy
After your aloo baingan ki sabzi is cooked to perfection in the pressure cooker, it’s time to serve and enjoy this delicious dish. Follow these steps to complete your meal:
- Transfer the cooked sabzi into a serving dish.
- Garnish with fresh cilantro leaves for added flavor and visual appeal.
- Serve hot with roti, paratha, or rice.
- Pair it with raita or yogurt for a cooling and tangy accompaniment.
- You can also serve it as a side dish along with your main course.
- Make sure to mix the sabzi well before serving to distribute the flavors evenly.
As you savor each bite of this aloo baingan ki sabzi, you’ll appreciate the perfect blend of spices, the softness of the potatoes, and the tenderness of the eggplant. The combination of flavors will leave you craving for more.
So, gather your loved ones, set the table, and enjoy this hearty and delicious aloo baingan ki sabzi together!
FAQ
What is Aloo Baingan Ki Sabzi?
Aloo Baingan Ki Sabzi is a popular Indian dish made with potatoes and eggplants.
Why should I use a pressure cooker to cook this dish?
Using a pressure cooker helps to cook the dish faster and allows the flavors to blend together beautifully.
What are the ingredients required to make Aloo Baingan Ki Sabzi?
The ingredients required for making Aloo Baingan Ki Sabzi are potatoes, eggplants, onions, tomatoes, ginger, garlic, cumin seeds, turmeric powder, red chili powder, coriander powder, garam masala, salt, and oil.
How long does it take to cook Aloo Baingan Ki Sabzi in a pressure cooker?
Aloo Baingan Ki Sabzi takes about 15-20 minutes to cook in a pressure cooker.
Can I adjust the spices according to my taste?
Yes, you can adjust the spices according to your taste. You can increase or decrease the amount of chili powder and garam masala to make the dish spicier or milder.
