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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.
Very bland despite all the spices.
I dont think it’s the recipe. The spices might be old or you might need additional salt. Salt often brings out the flavor in the right amount and everyone has their preferred salt flavor
Hi, can I add soaked (12 plus hours) uncooked chickpeas to this dish? I was hoping I could do this by increasing the pressure cooking time to 14 mins and add 1:3 of water
Thanks kylie (new to pressure cooking)
Yes, just add 2 times the water as chickpeas and pressure cook 17-19 mins.
Absolutely delicious! Came together in the Instant Pot like a dream ☺️
Awesome
You were recommended by a friend….so I’ve never tried this recipe before and not really used the instant pot…turned out well…added lentils and chickpeas to bulk out and make into a main. Thank for your instructions….really enjoyed this smoky recipe!
Just made this. It’s so good. Thank you. I never know what to do with eggplant, but always want to buy (I think I’m attracted to the purple). This is so good and flavorful!
Substitutions: didn’t have peas. Put fresh string beans in with the eggplant. Didn’t have chili. Put some chipotle powder with other spices. Only had canned Italian tomatoes. Used 1/2 can.
i can relate! leap and the net will appear
Thanks for this lovely recipe! baingan bharta is one of my favourites and I’m so glad to have found your easy rendition. I make it all the time 🙂
Yay!!! that’s super
I tried this and it came out perfect – very restaurant quality. Can’t wait to try more of your recipes!
wow!! gourmet at home. Super duper Sean
Yum. I used chipotle in adobo for the chili (heat plus smoky flavor).
Perfect
I didn’t see the stars when I commented so replying to rate the recipe! 🙂
So so good and so easy. I took Indian plant based cooking class awhile ago and someone recommended your website and I’m so glad they did 🙂 every thing I made so far is so good.
i love this but I can’t understand what I did wrong. It came out soupy. I used ugly tomatoes which were ripe and juicy so I don’t know if this is the answer. What can I do to thicken it up?
Ps I doubled the recipe
Probably the tomatoes. Use less water. With the doubles recipe and juicy tomatoes I wouldn’t use more than 1/2 cup. Sauté for a bit afterwards to thicken. Serve it like dal of it doesn’t thicken 🙂