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 (0.5 tsp) cumin seeds
- 3/4 cup (120 g) 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 (0.5 tsp) garam masala
- 1 tsp ground coriander
- 1/2 tsp (0.5 tsp) smoked paprika
- 1 large tomato (diced)
- 1 large eggplant (peeled and cubed into small about half an inch cubes)
- 3/4 tsp (0.75 tsp) salt
- 1/2 cup (125 ml) water
- 1/3 cup (48.33 g) peas
- 1/4 cup (4 g) 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.
- 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.
Sue says
December 4, 2018 at 8:22 amCan’t wait to try this. I love bharta. Thanks Richa
Richa says
December 4, 2018 at 11:22 amThank you Sue!
Sruthi says
December 4, 2018 at 5:00 pmThis is actually genius! I hate bharta because of the smoky taste, and my husband loves the smoky taste. I did recently acquire liquid smoke, and given how late in the recipe it needs to be added, I can take out a portion for myself and then add the liquid smoke! Yay!
Richa says
December 4, 2018 at 5:34 pmgreat idea!
Lynley says
December 5, 2018 at 4:55 pmTried this yesterday. I absolutely love it and have shared it with family. I’ve started a google document titled “favourite recipes” and many of your creations are featured there. Thank you for sharing your yummy yummy recipes!
Richa says
December 5, 2018 at 5:31 pmthats awesome! Thanks!
Ruth says
December 6, 2018 at 5:24 amHi did you char the eggplant or simply peeled it? I don’t have a gas stove and can’t really char it. Making this this weekend.
Richa says
December 6, 2018 at 10:59 ami peeled it and added directly. See tips section on how you get the smokedflavor
Ruth says
December 10, 2018 at 5:03 amThis was absolutely awesome and so easy. Definitely will become a staple in my cooking repertoire. Great as a salad dressing/topping too.
Richa says
December 10, 2018 at 11:15 amooh great idea to use in salads
Cassie Autumn Tran says
December 6, 2018 at 8:45 amThank you so so much for including a stovetop procedure! I think this eggplant bharta recipe is PERFECT and I don’t have an instant pot. Liquid smoke probably makes it easier to add that smoky flavor instead of using a gas stove, but I have tried that charring method before and it really adds such a unique smoky quality to the eggplant that I ADORE. The peas add such a wonderful flare to the bharta too! I definitely will try this recipe out very soon!
Judy Richards says
December 10, 2018 at 5:54 pmThis recipe is so delicious and easy! I charred the eggplant over my range to get the smokey flavor. It was very easy to do.
Richa says
December 10, 2018 at 6:09 pmawesome! yes with a gas flame it works out. although it can get messy really quickly 🙂
Vina says
December 11, 2018 at 12:41 amActually, my mom would char the egglant on the gas stove to give it that smokey flavor, then peel it. My sister would use the microwave for easy peeling. It was never really messy; besides that’s exactly what cooking is in general, if you want that true authentic taste. Certain quick methods with certain types of foods, usually result in less than tasty foods.
Richa says
December 11, 2018 at 10:47 amthat is indeed true that cooking is messy. Many people dont have a flame, so charring becomes difficult. So its an alternate option. half my fam doesnt like the smoky flavor and half does. This way we can control that too! When i make it for mom, i char it just a bit and then proceed.
Claudia Moore says
December 11, 2018 at 1:10 pmThis recipe looks absolutely wonderful. I plan to make it this weekend. How many cups of cubed eggplant should I use? Eggplants come in so many sizes at the store where I shop. Do you think I could double the recipe in a 6-quart instant pot? Thanks! 🙂
Richa says
December 11, 2018 at 3:15 pmthat bowl takes 3 ish cups of chopped veggies. Yes you can easily double it in a 6 qt. Cooking time is the same. Simmer for a mins longer to reduce after opening.
Lynda Haake says
December 11, 2018 at 3:54 pmI made this as well and it came out perfectly! It was delicious and spiced just right. Thank you, Richa!
Billy says
December 18, 2018 at 11:02 amDelicious! I love eggplant recipes, particularly dips – but this looks so good. Can’t wait to try this at home.
Kasia says
December 18, 2018 at 1:06 pmThis looks delicious. I would like to make this tonight with chickpeas as you suggested. Could I just add in (rinsed but dry) chickpeas at the stage with the eggplant? Or what would you suggest if I wanted to incorporate the chickpeas into the dish? Thank you.
Richa says
December 19, 2018 at 12:36 amdried chickpeas take 30 to 40 mins of pressure cooking time. Eggplant will be very mushy by then. If you dont mind that, then you an add dried soaked chickpeas and pressure cook for 30 mins
Kasia says
December 19, 2018 at 6:57 amThank you so much for your response and advice. I made it last night and had just precooked the chickpeas and added them in at the stage with the peas. Delicious! My husband loved it. Thank you.
Richa says
December 19, 2018 at 10:12 amawesome!
Bevely says
December 18, 2018 at 1:21 pmWhat is your take on cumin seeds vs ground cumin?
Richa says
December 19, 2018 at 12:32 amyou can use ground if you like. I use whole as those are used traditionally. There is slight flavor variation thats all
Andrea Tarpey says
December 27, 2018 at 10:04 amCan I do this if I don’ t have a pressure cooker?
Richa says
December 29, 2018 at 1:34 amyes all recipes have stovetop instructions in the notes
Karen says
January 21, 2019 at 7:05 amThis was delicious Richa! I think it’s funny that elsewhere on your site you mention that you’re not crazy about eggplant but still this was so delicious. We ate the whole thing and I went out today to get more egg plant to make another batch!
Richa says
January 21, 2019 at 10:53 am🙂 exactly. i dont particularly like eggplant when just grilled or bland. but like it when cooked in certain ways.
Kelly Caiazzo says
February 5, 2019 at 5:42 amAbsolutely incredible – we LOVE this and if we leave out the serrano and optional liquid smoke our 1st and 2nd graders love it too. We didn’t really expect them to embrace an eggplant based dish, but now eating delicious Indian at home is much easier! We pair it with homemade vegan naan and serve it over brown rice and it’s such a delicious dinner that we actually prefer it to ordering takeout.
Dave says
February 16, 2019 at 12:35 pmHow much liquid smoke would you recommend?
Richa says
February 16, 2019 at 1:52 pmstart with 1/4 tsp and simmer for a minute, add more if needed.
Sabrina says
March 11, 2019 at 3:00 pmRicha, you’ve done it again! I’ve had this bookmarked for a while because up until a few weeks ago, I could not find eggplant in stores. This week I see it everywhere 👀.
I did not bother to peel the eggplant trusting your smokey flavoring advice and knowing how healthy the purple skin is for us. IT. IS. FABULOUS.
There is no doubt I will make this over and over.
Namaste 🙏!
SabrinaPro says
March 11, 2019 at 3:02 pmRicha, you’ve done it again! I’ve had this bookmarked for a while because up until a few weeks ago, I could not find eggplant in stores. This week I see it everywhere 👀.
I did not bother to peel the eggplant trusting your smokey flavoring advice and knowing how healthy the purple skin is for us. IT. IS. FABULOUS.
There is no doubt I will make this over and over.
Namaste 🙏!
Rajatha says
March 15, 2019 at 7:28 amThis receipe turned out amazing and we ate with bajra roti for a delicious meal. Thank you for this idea, I had never made baigan bharta because of the smoking/ charring part which takes time & can’t really do it in US. Now its one of my fav curries.
Meera says
April 22, 2019 at 6:21 pmCame out yummy! My family does not like smoky flavor so this bharta was enjoyed by everyone. Also first time peeled eggplant in my life and did not know it can be peeled.
Glad to find this super easy instapot bharta recipe. Thanks a lot.
Richa says
April 22, 2019 at 9:01 pmyay!
Kirsty says
May 12, 2019 at 5:29 pmJust binge watched an old series where Gordon Ramsay travels round India and it got me craving some Indian food! Did this in my IP and it is delicious!! Thank you so much. Adding this to my rotation and can’t wait to try your other recipes x
Richa says
May 12, 2019 at 11:33 pmAWesome!
Marian says
May 18, 2019 at 6:32 pmI made this tonight and it was amazing!!! I love your recipes ❤️
Richa says
May 19, 2019 at 12:04 amyay
Jen says
July 10, 2019 at 5:26 pmI’ve made this twice now and love it. Both times I broiled the eggplant in the oven until the skin is all black and the flesh is cooked, then scooped it out and added it. So great.
Richa says
July 10, 2019 at 11:11 pmthanks!
Kimberly says
July 15, 2019 at 4:23 pmI made this tonight, and it was the first recipe I’ve tried from your site. For any other weirdos like me that have trouble with onions and garlic…. I substituted 1/2 teaspoon each of onion powder and garlic power along with 2 stalks of celery.. I am amazed at how wonderful-tasting and easy it is! I did the version with the garbanzo beans and served it over rice. Just absolute WOW! I’m looking forward to trying more recipes of yours! 🙂
Richa says
July 15, 2019 at 9:02 pmawesome!
Rocky says
November 27, 2019 at 4:15 amLove this recipe — it’s so easy and delicious. I’ve made it several times — usually adding a can of chickpeas for added nutrition as suggested. I’ve have liquid smoke in the house so I’ve used it to get that smoky flavor. This year, I am serving it as a main course for my vegan/vegetarian relatives for Thanksgiving (over coconut rice.) My only deviation is finishing with parsley since I don’t like cilantro.
Richa says
November 27, 2019 at 10:48 amyay
Marcela Heidt says
December 11, 2019 at 7:10 pmDelicious! Once I had the ingredients it was very easy to make.
Richa says
December 11, 2019 at 9:06 pmgreat
Tanya says
January 7, 2020 at 1:18 pmEvery once in a while I like to pick something up from the produce that I’m not a huge fan of…. today it was eggplant. (I try to be a good example for my 6 year old 😉
I looked for eggplant instant pot recipes and yours looked fantastic. I made it for lunch and added in a can of garbanzos at the end, served it over basmati rice. So delicious, I will definitely make this again!
The serrano pepper was a little too much for my husband’s taste… which means leftovers for me! Next time I’ll try it a bit more mild so my family can enjoy it as well.
Thanks for your wonderful recipes!
Richa says
January 7, 2020 at 1:40 pmawesome!
Karin says
January 17, 2020 at 7:16 pmI love to find recipes for the instant pot. This one so good. I made it spicy and I loved it but it was too spicy for my husband. So now I make it without the chili pepper and it’s a win win situation.
Alicia Olson says
January 26, 2020 at 9:19 amMaybe a weird question, but I want to make this for my coworkers at lunch, and was curious if you think all would be fine if I did the saute steps at home, popped the lid on, and completed the pressure cooking steps in the office (about 1-2hrs later)?
I was hoping to save some mess at the office, but still be able to eat the food hot.
I’m also planning to make one of your dal recipes, and was curious if those reheat well in the microwave. I don’t have a second machine that keeps things warm, unfortunately :/
THANKS!
Richa says
January 26, 2020 at 11:24 aman hour should be ok. yes most dals will reheat well.Some dals like mung dal thicken a lot more, so you might need to reheat with additional water.
Caresse says
February 24, 2020 at 7:23 amMaking this for dinner tonight. I absolutely love your recipes!!
Caresse says
February 24, 2020 at 4:23 pmDelicious!! Will make again for sure