Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant
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
- 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
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.
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.
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
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