Baingan Bharta is a mashed egg plant dish from the cuisine of Punjab. This popular North Indian dish is cooked with onion tomato gravy and served with roti, naan or rice.
Sharing the easy version of making baigan ka bharta with out roasting (the egg plant) and cooking it in the instant pot.
Baingan is the hindi word for Eggplant and Bharta typically means mashed. So Baingan Bharta translates to mashed egg plant curry.
Traditionally bainghan bharta is made by grilling the egg plant in direct fire or charcoal giving a smoky flavor to the curry.
In this Instant pot version, we cook the peeled egg plant with onion-tomato and spices and infuse the baingan bharta with smoked charcoal ( this technique is called dhungar method).
This creamy curry preparation is very similar to baba ganoush and can also be served as a dip.
You will love this dish
- because there is no mess of roasting the eggplant
- is a easy one pot dish
- done under 30 minutes
- it is vegan and gluten free
- will be loved by even non egg plant eaters
Ingredients :
Ingredients Note:
Egg Plant– Italian style egg plant works best in this recipe, pick a egg plant which is bright and fresh looking. It should feel light with no bruises. The lite egg plant will have less seeds.
For the smoky flavor – use either smoked paprika or charcoal.
Step by Step Instructions:
1- Select the saute mode on the instant pot and heat the oil. Add dd the cumin seeds and fry for 30 seconds. Add the chopped green chili, ginger and garlic and fry for 30 seconds. Now add the onion and cook for 5-7 minutes until the onion turns soft. You can splash with little water while cooking, to avoid burning. Make sure the onions are soft before moving to the next step.
2 & 3 – Add the turmeric powder, garam masala, coriander powder, red chili powder and salt. Saute for 30 seconds.
4- Add the tomato and cook till mushy.
5 & 6 – Now add the peeled and cubed egg plant, mix it well and de glaze the pot.
7- Cancel the saute mode, secure the lid and adjust the vent to sealing position. Cook on high for 8 minutes.
8 & 9 – Mash the egg plant, taste and adjust the seasoning. Add the green peas, press the saute mode and cook for 2-3 minutes till you get the desired consistency. .
10 & 11 – Heat a piece of natural charcoal till smoking hot. Place it in a small steel cup, add 1 tsp of ghee/oil and place it inside the baingan bhartha and immediately close it with a lid. Set a side for five minutes.
12- Remove the charcoal, add garnish with freshly chopped coriander leaves.
Serving Suggestions:
Serve this egg plant stir fry with roti, naan or rice. It can also be served as a appetizer with some flat bread or crackers.
Expert Tips:
Saute the onion till lightlly brown before add the spices.
When you cut open the egg plant and find many dark seeds, try removing them before cooking the bharta.
You can use smoked paprika or use dhungar method of infusing the curry with smoked charcoal.
Once the curry is cooled, transfer to a container and freeze for 3-4 weeks.
When ready to eat, thaw it on the counter top for 2 hours and reheat.
1-3 medium pieces, depends on how smoky you like the bharta.
Love Egg Plant? here are few more recipes –
Instant Pot Stuffed baby egg plant
If you tried this recipe, don’t forget to comment below.
For more recipes and to see what’s cooking in my kitchen, follow me on Facebook, Pinterest and Instagram.
Instant Pot Baingan Bharta
Equipment
- 6 qt Instant Pot
Ingredients
- 1 large eggplant, peeled and cubed remove any dark seeds
- 1 large onion, finely chopped
- 1 large tomato, chopped
- 1 inch ginger,finely chopped
- 4 large garlic cloves, minced
- 1 green chili, finely chopped
- ½ cup green peas ( I used frozen peas)
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ¾ tsp garam masala
- ¾ tsp kashmiri red chili powder (mild variety) or smoked paprika
- salt to taste
- 1.5 tablespoon oil
- ½ cup water
- handful of fresh coriander leaves, chopped
- 1 tsp lemon juice
Instructions
Instant Pot Method-
- Select the saute mode on the instant pot and heat the oil. Add dd the cumin seeds and fry for 30 seconds. Add the chopped green chili, ginger and garlic and fry for 30 seconds. Now add the onion and cook for 5-7 minutes until the onion turns soft. You can splash with little water while cooking, to avoid burning. Make sure the onions are soft before moving to the next step.
- Add the turmeric powder, garam masala, coriander powder, red chili powder and salt. Saute for 30 seconds.
- Add the tomato and cook till mushy.
- Now add the peeled and cubed egg plant, mix it well and de glaze the pot.
- Cancel the saute mode, secure the lid and adjust the vent to sealing position. Cook on high for 8 minutes.
- Mash the egg plant, taste and adjust the seasoning. Add the green peas, press the saute mode and cook for 2-3 minutes till you get the desired consistency.
- Heat a piece of natural charcoal till smoking hot. Place it in a small steel cup, add 1 tsp of ghee/oil and place it inside the baingan bhartha and immediately close it with a lid (not the instant pot lid). Set a side for five minutes.
- Remove the charcoal, add garnish with freshly chopped coriander leaves and lemon juice.
Stove top method –
- Follow the same instructions as you would with instant pot method, but just cook it in a large skillet. Simmer the eggplant till soft and mushy and finish with smoky charcoal.
Stove top Pressure cooker-
- Follow the same instructions as you would with instant pot, cook on medium flame for 3 whistles. Open the lid once the pressure releases. Add the green peas and adjust the seasoning. Finish it will smoked charcoal and lemon juice and coriander leaves.
Jeff
Outstanding! I broiled and peeled the eggplant instead of using the coal, and I used ghee for my oil. One of the best things I’ve made in my IP!
Madhavi
That’s amazing Jeff. I like the idea of broiling the eggplant. Thank you for sharing your feedback!
Kundana
I just love ur recipe…simple and clear
Raja
You saying cook for 8 mins? Do you mean by pressure cook??
Madhavi
In the instant pot, pressure cook for 8 minutes.