Instant Pot Baingan Masala
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Calories
102 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Baingan Masala
Description
This recipe features baby eggplants about 2 inches long, which are slit vertically and stuffed with a mixture of grated onion, ginger, garlic, red chili powder, turmeric, garam masala, coriander, cumin, freshly grated coconut, jaggery, and salt. The combination of spices and jaggery produces a balanced flavor profile of warmth, mild heat, earthiness, and slight sweetness. The filled eggplants are cooked in the Instant Pot after sautéing mustard seeds in oil to release their aroma.
Pressure cooking on low for 4 minutes tenderizes the eggplant thoroughly while infusing it with the spiced stuffing. A quick pressure release follows, and the dish is garnished with fresh cilantro. The result is a flavorful, tender vegetable curry that showcases the texture of soft eggplants with spiced, aromatic filling.
The recipe works well as a side dish or light main with rice or flatbread. Adjust cooking time based on eggplant size to avoid over or under cooking. Leftover eggplants can be gently reheated on sauté mode with a lid if needed to soften further. The method highlights how pressure cooking can expedite traditional curries that normally require longer stove-top simmering.
Ingredients
- 8 eggplant small baby variety
- 1 onion medium, finely diced
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon cumin ground
- 1 tablespoon coconut fresh grated
- 1 teaspoon jaggery
- 1 teaspoon kosher salt
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ teaspoon mustard seeds
- ½ cup water
- ¼ cup cilantro finely chopped for garnish
Instructions
- Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem. Make 2 vertical cross slits going almost the end.
- Mix grated onion, ginger, garlic, red chili powder, turmeric, garam masala, ground coriander, ground cumin, fresh coconut, jaggery and salt in a bowl. Mix all the ingredients well and stuff them in the eggplants.
- Turn the instant pot to Saute mode and heat the oil. Add mustard seeds and allow them to start popping. Carefully add all the stuffed eggplants to the instant pot. Layer any remaining stuffing on top. Add water.
- Close the lid with the pressure value set to sealing. Set for Pressure Cook for 4 minutes on low pressure followed by a quick pressure release. Garnish with cilantro.
Notes
- Baby eggplants used were about 2 inches long and 1.5 inches thick; larger eggplants may require increasing pressure cook time to 5 minutes.
- It is preferable to set pressure cook time on the shorter side to avoid overcooking; if undercooked, continue cooking on sauté mode with a lid or keep Instant Pot closed so residual heat finishes cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 595mg | 25% |
| Potassium | 439mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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