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Easy Instant Pot Baingan Bharta – Indian Spiced Mashed Eggplant. 1 Pot 30 Min. Serve as dip with flatbread or with curries or Dals. Add chickpeas to make a meal Vegan Glutenfree Nutfree Soyfree Recipe Stovetop option Jump to Recipe
Baingan Bharta translates to eggplant mash. The traditional bharta is a long process, Large eggplants are roasted over a flame or grill to char the skin. The skin is them removed and the partially cooked eggplant is mashed. Then added to a spiced onion tomato base and cooked to roast the eggplant with the spices and base.
In this instant pot version, cubed Eggplant gets pressure cooked with the onion tomato base, then mashed and cooked a bit to roast. Pressure cooking reduces the steps and also uses less bowls, vessels! I add some smoked paprika that adds a fresh smoked flavor that is generally there in this dish if the eggplant was charred and cookes. Some liquid smoke will do that too, although I find that a bit too strong.
This spiced eggplant mash also makes a great dip with some hot pita bread. Add some chickpeas to make this into a meal or serve with a side of chickpea curry or dals.
This bharta is 1 Pot, needs just 15 mins active time, is Easy and Delicious!
More Instant Pot Recipes (all have Saucepan Instructions too!)
- IP Tikka Masala Simmer Sauce GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- IP Lentil Chili. GF
- IP Mushroom Wild Rice Soup. GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- IP Potato Chickpea Soup. GF
Tips to get the charred/roasted flavor
- Finish with fresh Smoked Paprika or some liquid smoke
- Char the eggplant skin on the high flame just lightly, then peel and cube and proceed to cook.
- Char the flatbread! Yes, char the roti or flatbread you are serving with so that it has black spots or burnt edges. Together the meal will have a roasted flavor. 🙂
Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant
Ingredients
- 2 tsp oil
- 1/2 tsp cumin seeds
- 3/4 cup onion, (chopped)
- 1 inch ginger, (finely chopped)
- 5 cloves of garlic, (finely chopped)
- 1 hot green chilli, (such as serrano - finely chopped)
- 1 tsp turmeric
- 1/2 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1 large tomato, (diced)
- 1 large eggplant, (peeled and cubed into small about half an inch cubes)
- 3/4 tsp salt
- 1/2 cup water
- 1/3 cup peas
- 1/4 cup cilantro
Instructions
- Set your instant pot to sauté, once it has heated up, add oil. Let the oil heat up and add the cumin seeds. Cook for half a minute. Add the onion, ginger, garlic, green chili and a good pinch of salt. Cook for 3 minutes.
- Add all the ground spices and mix well. Then add the tomato and allow to cook for 2 minutes. Mash the larger pieces of tomato and deglaze with a tbsp of water if needed.
- Once the tomato is tender, add the eggplant, salt, water and give it a good mix. Cancel sauté mode, close the lid, then pressure cook for 9-10 minutes. Let the pressure release naturally. (Eggplant releases a lot of moisture/water under pressure, so you really need very less added water here)
- Open the lid and mash the eggplants really well using a potato masher. Taste and adjust the salt and flavor as needed. Add 1/2 teaspoon of liquid smoke for additional smoky flavor. Press sauté mode and cook for 3 minutes, stirring occasionally, (cook a few mins longer for thicker and more roasted) then add the peas and cilantro and mix in. Cancel sauté.
- Serve hot and garnish with additional cilantro, pepper flakes and sprinkle smoked paprika.
Stovetop instructions:
- Follow step 1 and 2 over medium heat in a skillet. Add the eggplant and cook for 2 mins to brown some edges. Add salt and water. Cover and cook until the eggplant is tender.
- Mash the eggplant. And continue to cook for another 5-8 minutes. Taste and adjust the salt and flavor. Add liquid smoke if needed. Add peas and cilantro and take off heat.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Came out yummy! My family does not like smoky flavor so this bharta was enjoyed by everyone. Also first time peeled eggplant in my life and did not know it can be peeled.
Glad to find this super easy instapot bharta recipe. Thanks a lot.
yay!
This receipe turned out amazing and we ate with bajra roti for a delicious meal. Thank you for this idea, I had never made baigan bharta because of the smoking/ charring part which takes time & can’t really do it in US. Now its one of my fav curries.
Richa, you’ve done it again! I’ve had this bookmarked for a while because up until a few weeks ago, I could not find eggplant in stores. This week I see it everywhere 👀.
I did not bother to peel the eggplant trusting your smokey flavoring advice and knowing how healthy the purple skin is for us. IT. IS. FABULOUS.
There is no doubt I will make this over and over.
Namaste 🙏!
Richa, you’ve done it again! I’ve had this bookmarked for a while because up until a few weeks ago, I could not find eggplant in stores. This week I see it everywhere 👀.
I did not bother to peel the eggplant trusting your smokey flavoring advice and knowing how healthy the purple skin is for us. IT. IS. FABULOUS.
There is no doubt I will make this over and over.
Namaste 🙏!
How much liquid smoke would you recommend?
start with 1/4 tsp and simmer for a minute, add more if needed.
Absolutely incredible – we LOVE this and if we leave out the serrano and optional liquid smoke our 1st and 2nd graders love it too. We didn’t really expect them to embrace an eggplant based dish, but now eating delicious Indian at home is much easier! We pair it with homemade vegan naan and serve it over brown rice and it’s such a delicious dinner that we actually prefer it to ordering takeout.
This was delicious Richa! I think it’s funny that elsewhere on your site you mention that you’re not crazy about eggplant but still this was so delicious. We ate the whole thing and I went out today to get more egg plant to make another batch!
🙂 exactly. i dont particularly like eggplant when just grilled or bland. but like it when cooked in certain ways.
Can I do this if I don’ t have a pressure cooker?
yes all recipes have stovetop instructions in the notes
What is your take on cumin seeds vs ground cumin?
you can use ground if you like. I use whole as those are used traditionally. There is slight flavor variation thats all
This looks delicious. I would like to make this tonight with chickpeas as you suggested. Could I just add in (rinsed but dry) chickpeas at the stage with the eggplant? Or what would you suggest if I wanted to incorporate the chickpeas into the dish? Thank you.
dried chickpeas take 30 to 40 mins of pressure cooking time. Eggplant will be very mushy by then. If you dont mind that, then you an add dried soaked chickpeas and pressure cook for 30 mins
Thank you so much for your response and advice. I made it last night and had just precooked the chickpeas and added them in at the stage with the peas. Delicious! My husband loved it. Thank you.
awesome!