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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.
We love this recipe and make it often. We make pretty large batches too. This time we’re gonna try to freeze some, adding the peas later to keep them distinct.
We love this- it’s so quick and easy (and delicious). We use a lot more Garam Masala, and African smoke flavoring.
Can you please clarify if the Saute mode should be set to Less, Normal or More?
Can you please clarify if the pressure cooking mode should be set to Low or High?
Thanks..
Hi Manisha – sure the saute mode should be normal as garlic can burn very quickly! and for the pressure mode, go ahead and set it to high. low is better for gently cooking things. this recipe needs Full Steam Ahead!!! Thanks for checking.
I absolutely love this recipe. It’s something out of my comfort zone, unlike anything I’ve ever made before, and wow! The flavors are so vibrant! I’m usually not a huge fan of cilantro, but it really takes this recipe over the top. The only things I change about it is that I use vegetables stock in place of olive oil, because I have diabetes, and i add some extra eggplant, tomato and what not and make the recipe a bit bigger, because I love it so much! And yes, I use liquid smoke, about a teaspoon, and peas.
that’s where the magic happens – outside of the old comfort zone. Thank you Frank!
Can you leave the eggplant unpeeled not matter if charring first or not? This is one of my favorite take out Indian foods so I’m eager to try it!
The peels don’t disintegrate enough so they will add texture. Since it is traditionally and eggplant mash with that expected texture, the peel is generally removed. You can cook the peel too, just adds texture
Just made this yesterday and it turned out great. I used stovetop method.
nice one
My husband said this is his favorite dish I’ve made!
Wow! A new go-to recipe.
I loved this!! So easy in the IP, too. 🙂 sadly I just ran out of liquid smoke *sob* but this was phenomenal regardless. Even my eggplant hesitant boyfriend enjoyed it!
Oh no! I’m glad you and your boyfriend enjoyed it! 🙂
I made this last night and it was sooo delicious! I’ve been wanting to try making bainghan bharta for a while because my husband and I really love it but was intimidated by some of the other recipes I’ve seen online. This was super easy to pull off and I will definitely be making it again soon!
Great thanks!
Delicious!! Will make again for sure