Instant Pot Baingan Bharta
Baingan Bartha is a mashed egg plant dish cooked with spices, a popular Punjabi dish. Sharing the instant pot version without roasting.
Servings: 4
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.
Notes
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.
If you don't have the above ingredients, not to worry......the recipe is still delicious with out the smoky flavor.