Aloo Baingan Masala in Pressure Cooker
Whenever you want to prepare aloo baingan sabzi instantly then you can prepare them in pressure cooker. For preparing the tempering, saute the ground tomatoes, add chopped potatoes and brinjals to masala, close with lid and pressure cook it. Within two minutes the sabzi gets cooked.
हिन्दी में पढिये : Aloo Baingan Masala in Pressure Cooker
Ingredients for Potato Eggplant
- Potato - 2
- Brinjal - 2
- Oil - 2 tbsp
- Green coriander - 2 tbsp (finely chopped)
- Tomato - 2 (paste)
- Green chilly - 1 (paste)
- Cumin seeds - 1/2 tsp
- Asafoetida - 1 pinch
- Turmeric powder - 1/4 tsp
- Ginger paste - 1/2 tsp
- Coriander powder - 1 tsp
- Red chilly powder - 1/4 tsp
- Garam masala - 1/4 tsp
- Salt - less than 1 tsp or to taste
How to make Aloo baingan in pressure cooker
For making the sabzi, firstly saute the masala. For this, heat 2 tbsp oil in a pressure cooker. When the oil is hot, add cumin seeds, asafoetida, turmeric powder, coriander powder and ginger paste to it. Saute the masala for a while. Now add tomato - green chilly paste to it. Then add red chilly powder and saute the masala until oil starts leaving it edges.
Take 2 potatoes, peel them and rinse them thoroughly. Then chop the potatoes in to small chunks. Rinse the brinjal well and then chop it in small chunks as well.
Masala is ready, to it add chopped potatoes and brinjal, followed by salt and garam masala. Stir to mix everything really well so that the potatoes are nicely coated with spices. Now add 1/2 cup water to the sabzi and now pressure cook until it whistles once.
When it whistles once, reduce the flame and let it cook for 2 more minutes on low flame.
Now when it whistles again, reduce the flame and cook the sabzi on low flame for 2 minutes. After 2 minutes, turn off the flame and let the steam escape on its own. Then open the lid and mix green coriander to it.
Sabzi is now done and ready, transfer it to a plate. Garnish it with some green coriander and serve it steaming hot with chapatti, parantha, naan or rice and relish eating.
Suggestion:
- Immediately place the chopped brinjals in water to prevent them from turning black.
Quick Potato Eggplant Sabzi in pressure cooker
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