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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  

Instant Pot Baingan Bharta Recipe - Indian restaurant style Spiced Mashed Eggplant. 1 Pot 30 Mins. Serve as dip with flatbread or with curries or Dals. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #VeganRicha

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!

Instant Pot Baingan Bharta - Indian Spiced mashed eggplant in a white bowl, side view, on a grey napkin

More Instant Pot Recipes (all have Saucepan Instructions too!)

Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant. Serve as dip with flatbread or with curries or Dals. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #VeganRicha  Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant. Serve as dip with flatbread or with curries or Dals. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #VeganRicha Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant. Serve as dip with flatbread or with curries or Dals. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #VeganRicha Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant. Serve as dip with flatbread or with curries or Dals. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #VeganRicha

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. Serve as dip with flatbread or with curries or Dals. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #VeganRicha

Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant

4.99 from 54 votes
By: Vegan Richa
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4
Course: Main
Cuisine: Gluten-free, Indian, Soy-free
Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant. 1 Pot 30 min Serve as dip with flatbread or with curries or Dals. Vegan Glutenfree Nutfree Soyfree Recipe
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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

Process the ginger, garlic, onion and chill in a food processor to save time.
Variations: Add a can of chickpeas after mashing the eggplant to make this into a meal. Add more of the spices and salt.
 
Oil-free: Press saute. Toast the cumin seeds in the dry pot until they get fragrant(or do this on a skillet over stove and then add to the instant pot). Add onion, ginger, garlic green chili and 1/4 cup water or broth and cook until translucent. Continue with step 2.
 
Nutrition is for 1 serve

Nutrition

Calories: 55kcal, Carbohydrates: 7g, Protein: 1g, Fat: 2g, Sodium: 442mg, Potassium: 118mg, Fiber: 1g, Sugar: 2g, Vitamin A: 340IU, Vitamin C: 10.2mg, Calcium: 17mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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141 Comments

  1. Kathleen says:

    5 stars
    Your recipe was wonderful! We enjoyed it so much, it was the perfect dinner. All the flavors go together so nicely. It doesn’t happened to many times, but as soon as we finished dinner, we couldn’t wait on planning to make it again. The ingredients were accessible and affordable. Although this meal didn’t need it we served ours with homemade Naan bread and basmati rice. Thank you for this perfect meal.

    1. Vegan Richa Support says:

      So happy you enjoyed it!

  2. Jamie says:

    5 stars
    Easy recipe with perfect results. Thank you! I used a home grown armageddon pepper, just one, instead of a chili pepper and my mouth is still begging for mercy

    1. Vegan Richa Support says:

      Oh no! Glad you liked it.