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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.
Is there another way to add a smoky flavor (other than using smoked paprika or liquid smoke)? Also in your other bharta recipe, you use mustard seeds. Would you recommend using mustard seeds in this instant pot recipe and when should it be added?
Add mustard seeds in the. Eg inning and let them change color in the oil and then proceed.
You can roast the eggplant on a gas stove until most of the skin burns. The. Let it cool in a closed container for 10 mins then peel and use
Delicious! I didn’t have a tomato so I used 2 tablespoons of tomato paste and it worked great. I also doubled the spices and it was just the right amount of flavor for me. Threw in some extra-firm tofu along with the peas, and finished with some lemon juice.
glad you enjoyed!
Tried tonight- this was so easy and my parents said it was the best Baingan Bharta they’ve ever had! I added a dash of honey at the end and sautéed onions/tomatoes in a separate pan instead of using the Instant Pot sauté setting, but otherwise followed recipe exactly!! Thank you for sharing!!!
I got my first ever instant pot last week and this is the first proper meal I’m trying to cook. While the instant pot was heating up a lot of steam came out of the valve, so I got too worried, added water and tried again.
Do you have any advice on this? Am I too intimidated by the instant pot?
Thanks in advance for any insights
I forgot to say, it’s the 6quart instant pot
If the valve is closed on sealing then theres no need to worry. It leaks a little steam just before the pressure builds up. So it’s all good. Even if you accidentally leave the knob at venting, the water will evaporate and the instant pot will display burn error and switch off by itself. There r many safety mechanisms built in
Making it again because it is so good and easy!
Why not, right?
Exactly like my favorite restaurant makes it but now I can make this at home. Tasted amazing. I did use a jalapeno instead of the green chili pepper since that’s what I had. I will be making this many more times.
i love home made
As with all your recipes…..YUMMO!
Your Instant Pot book is great, and I found this recipe in the book. Adding a comment here, with a note to say Thanks!
Yay! thank you sylvia
Delicious!!! 😁
Awesome!!
I tried this yesterday and it was great. However I added one cup of water since I wasn’t sure if the Instant Pot would be able to build up enough steam with just half a cup of water. I love how easy and quick this recipe was!
You don’t need the water as eggant release a ton of water under pressure. With that much liquid the eggplant won’t get the roasted flavor
Amazing recipe 😋
yay!