Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
55 kcal
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Course
Main Course
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Cuisine
Indian, gluten-free
Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant
Description
This recipe begins by sautéing cumin seeds, chopped onion, ginger, garlic, green chili, and salt in oil using the sauté function of the Instant Pot. Ground spices including turmeric, garam masala, coriander, and smoked paprika are added, followed by diced tomato, which is softened and mashed to develop the base.
Peeled and cubed eggplant is then added with salt and water before pressure cooking for 9-10 minutes until very tender. The cooked eggplant is mashed thoroughly and optionally enhanced with liquid smoke for a smoky note. A short sauté after mashing thickens the dish and deepens flavor. Fresh cilantro and peas finish the recipe, adding brightness and texture.
Baingan Bharta pairs well as a side dish or can be supplemented with chickpeas for a fuller meal. The pressure cooker approach greatly reduces the traditional cooking time required to soften eggplant, making this version efficient while preserving complex spice layers.
For a variation without oil, dry-toasting cumin seeds and cooking onion mixture with water or broth can be done. The recipe notes also suggest processing garlic, ginger, and onion in a food processor to save chopping time.
Ingredients
- 2 tsp neutral cooking oil generic cooking oil
- 1/2 tsp cumin seeds
- 3/4 cup onion (chopped)
- 1 inch ginger (finely chopped)
- 5 cloves garlic finely chopped
- 1 green chili such as serrano - finely chopped, hot
- 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 pea
- 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.
Notes
- Use a food processor to finely chop ginger, garlic, and onion to reduce prep time.
- Add a can of chickpeas after mashing eggplant to create a more substantial meal with added protein.
- For an oil-free version, dry toast cumin seeds and cook aromatics in water or broth instead of oil.
- Adjust spices and salt according to taste after cooking and mashing the eggplant.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Calories | 55kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Sodium | 442mg | 18% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 10.2mg | 11% |
| Calcium | 17mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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