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Instant Pot Baingan Bharta

Baingan Bharta is a delightful vegan dish that combines the goodness of eggplant with a blend of aromatic spices. This flavorful curry is easy to make and perfect for a hearty meal. Whether you're a fan of eggplant or looking for a new vegan recipe to try, this Spicy Baigan Bharta it won't disappoint. Enjoy the rich flavors, comforting textures, and nutritional benefits of this delicious dish!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Indian
Servings 4 People
Calories 85 kcal

Equipment

  • 1 Instant Pot
  • 1 Wide pan or Wok if cooking on stove
  • 1 Set of Measuring Cups
  • 1 Set of Measuring Spoons
  • Knives, cutting boards, etc

Ingredients
  

  • 1 large eggplant, peeled and cut into cubes cut into 1” cubes
  • 2 Tablespoons oil
  • 1 cup sliced onion
  • 1 large tomato diced or 1/4th cup tomato sauce
  • ¾ teaspoon salt or to taste
  • ¼ cup water

Spices:

  • 1 teaspoon cumin seeds
  • 2 tablespoons ginger garlic paste or 1 tablespoon chopped ginger and 1 tablespoon chopped garlic
  • 15 to 20 curry leaves dried or fresh
  • ½ teaspoon turmeric
  • ½ teaspoon garam masala
  • ¼ teaspoon ground coriander
  • ½ teaspoon smoked paprika

Other spices and herbs

  • 1 tablespoon sesame seeds
  • ¼ cup fresh chopped cilantro

For garnish

  • Fried onions
  • Fresh chopped cilantro

Instructions
 

Step by Step Instant Pot Instructions

  • Begin by setting your instant pot to sauté mode and allow it to heat up. Add 2 tablespoons of oil and let it heat up. Once hot, add 1 teaspoon of cumin seeds and curry leaves. Cook for about half a minute until they begin to release their aromatic oils.
  • Next, add 1 cup of sliced onions to the pot. Sauté these ingredients for about 3 minutes or until the onions turn translucent and become fragrant. Add the tomato sauce and ginger garlic paste, and continue to cook for another minute or two.
  • Now, add all the ground spices: turmeric, garam masala, ground coriander smoked paprika . Mix everything well to combine and let the spices toast for about a minute.
  • Add 1 large eggplant, cut into cubes, to the pot along with ¾ teaspoon of salt (adjust to taste), and ¼ cup of water. Stir everything together thoroughly to ensure the eggplant is coated in the flavorful mixture.
  • Cancel the sauté mode, securely close the instant pot lid, and set it to pressure cook for 10 minutes. Allow the pressure to naturally release.
  • Once the pressure has released, carefully open the lid and use a potato masher to gently mash the eggplant to your desired consistency. Taste the mixture and adjust the seasoning with more salt if needed. For an added smoky depth, consider stirring in ½ teaspoon of liquid smoke at this stage.
  • Switch back to sauté mode and cook for an additional 3 minutes, stirring occasionally, until the mixture becomes dry and slightly roasted. You may have to add little more oil at this stage.
  • Sprinkle in the sesame seeds and mix well into the dish.

Garnish

  • Top with ¼ cup of chopped cilantro and/or fried onions to add freshness and texture.

Stovetop instructions:

  • Heat a large skillet or pan over medium heat on the stove. Add 2 tablespoons of oil and let it heat .
  • Once the oil is hot, add 1 teaspoon of cumin seeds and curry leaves to the pan. Cook the cumin seeds for about half a minute until they start to sizzle and release their aroma.
  • Add 1 cup of sliced onions to the pan. Sauté the onions for about 3 minutes until they become translucent and fragrant.
  • Next, add 1/4th cup of tomato sauce and 2 tablespoons of ginger garlic paste to the pan. Stir well to combine everything and let it cook for another minute or two.
  • Now, add all the ground spices: turmeric, garam masala, ground coriander smoked paprika . Mix everything well to combine and let the spices toast for about a minute.
  • Add 1 large eggplant, cut into cubes, to the pan. Season with ¾ teaspoon of salt (adjust to taste) and add ½ cup of water. Mix everything well to coat the eggplant with the spice mixture.
  • Cover the pan with a lid and let the eggplant cook for about 15-20 minutes on medium- low heat, stirring occasionally. Cook until the eggplant is tender and cooked through.
  • Once the eggplant is cooked, remove the lid and mash it gently with a spoon or spatula to achieve your desired consistency.
  • Taste the mixture and adjust the seasoning if needed. For an extra smoky flavor, you can add ½ teaspoon of liquid smoke at this stage and stir well.
  • Cook uncovered for another 5-7 minutes on medium heat, stirring occasionally, until the mixture becomes dry and slightly roasted. If desired, drizzle a little more oil into the pan if needed.
  • Sprinkle 2 tablespoons of sesame seeds over the dish and mix well to incorporate them.
  • For garnish, top your dish with ¼ cup of chopped cilantro and/or fried onions for added flavor and texture.
  • Remove the pan from heat, and your flavorful eggplant dish is ready to be served hot. Enjoy your meal!

Video

Notes

1. Adjust spice levels according to preference
2. Garnish with fried onions for added crunch.
3. Experiment with different garnishes like chopped nuts or coconut flakes.
4. Serve with rice or naan for a complete meal.
*Calories per serving are approximate
Keyword eggplant recipes