Instant Pot Baingan Bharta Recipe - Spiced Mashed Eggplant. Serve as dip with flatbread or with curries or Dals. #Vegan #Glutenfree #Nutfree #Soyfree #Recipe #VeganRicha
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5 from 25 votes

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
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main
Cuisine: Gluten-free, Indian, Soy-free
Keyword: baingan bharta recipe, eggplant bharta, indian eggplant
Servings: 4
Calories: 55kcal
Author: Vegan Richa

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.
  • 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

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