I absolutely love this Baingan Bharta recipe because it’s a vibrant blend of comforting flavors and spices that brings my taste buds on a delightful adventure. Plus, it’s so simple to whip up in the Instant Pot, saving me time while making me feel like a gourmet chef!
Bringing together the rich, smoky tastes of roasted eggplants with the warmth of spices like turmeric, red chili, and garam masala defines my Baingan Bharta Instant Pot recipe. I love how the depth of flavor infuses from the toasted cumin seeds and ginger-garlic paste.
While this dish is a mainstay in my kitchen, it also has a surprising amount of nutrition for something this tasty.
Ingredients
African eggplant: Low in calories and high in fiber; aids digestion.
Oil derived from vegetables: Fats that are healthful; amplify flavor and have cooking qualities.
Cumin seeds give earthiness and may aid metabolism.
Onion: Delivers saccharine notes; full of antioxidants.
Tomatoes have vitamin C in them and are both sweet and tangy.
Ginger-Garlic Paste: Contributes fragrance; enhances immune function.
Turmeric Powder: Inflammation is decreased; it adds a golden hue.
Garam masala: Blend of warm spices; intensifies flavor and scent.
Cilantro: Freshness; vitamins.
Ingredient Quantities
- 2 medium eggplants
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt, to taste
- 1/4 cup fresh cilantro leaves, chopped
Instructions
1. Start by cleansing the eggplants and then cutting tiny openings all over. Arrange the eggplants on a trivet or basket that will fit inside the Instant Pot. Measure 1 cup of water into the pot and then secure the lid. Cook on high pressure for 5 minutes. Once the time is up, let the pot sit undisturbed for about 5 minutes to allow the pressure to come down naturally. After that, release any leftover pressure by hand.
2. Take out the eggplants and let them cool. After they have cooled, peel the skin off and mash the insides in a bowl, discarding the stems.
3. Put the Instant Pot in ‘Sauté’ mode and pour in the vegetable oil. After the oil has heated, add the cumin seeds and allow them to pop and sputter.
4. Sauté the chopped onion until it is golden brown.
5. Add the ginger-garlic paste and sauté for another minute until fragrant.
6. Combine the diced tomatoes, turmeric powder, red chili powder, and salt. Simmer until the tomatoes have softened and the oil has begun to separate from the mixture.
7. Add the mashed eggplant to the pot and combine it thoroughly with the tomato-onion mixture.
8. Incorporate the garam masala and check the salt. Cook for 2-3 minutes, allowing it to meld.
9. Shut off the Instant Pot and move the Baingan Bharta to a dish suitable for serving.
10. Before serving, sprinkle with cilantro leaves, chopped very fine. This dish makes a perfect meal with rice or a flatbread.
Equipment Needed
1. Instant Pot
2. Trivet or steam basket (for use inside the Instant Pot)
3. Chef’s knife
4. Cutting board
5. Measuring cup
6. Mixing bowl
7. Peeler or knife (for peeling eggplants)
8. Serving dish
9. Wooden spoon or spatula
10. Measuring spoons
FAQ
- Can I use other types of eggplant for this recipe?While we recommend using medium-sized eggplants, you can substitute your favorite variety as long as it’s fresh and firm.
- Is it possible to make this recipe spicier?Certainly! To up the ante on the heat, you can incorporate additional red chili powder or use finely minced green chilies.
- Can I substitute fresh tomatoes with canned ones?Certainly! Canned tomatoes can be substituted for fresh tomatoes. Just make sure they are chopped finely enough to achieve a similar texture.
- What can I use instead of garam masala?You can use any generic curry powder in place of garam masala, but the flavor might differ slightly.
- How can I enhance the smoky flavor in Baingan Bharta?For an even smokier flavor, try roasting the eggplants directly over an open flame prior to adding them to the Instant Pot.
- How long can I store leftovers?Keep the remaining Baingan Bharta in an air-tight container in the fridge for as long as 3 days.
- Can this dish be made vegan?Indeed, this dish is inherently vegan because it contains no ingredients that are derived from animals.
Substitutions and Variations
Eggplants: For a different flavor, sub in zucchini or bell peppers.
Use olive oil or ghee if you need an alternative to vegetable oil.
Cumin seeds: Use mustard seeds or fennel seeds in their place.
Shallots or leeks can stand in for onions.
Canned tomatoes or tomato puree can be used in place of fresh tomatoes.
Pro Tips
1. Roasting the Eggplants: Before using the Instant Pot, consider roasting the eggplants directly over an open flame for a smoky flavor traditionally associated with Baingan Bharta. This can add depth to the dish.
2. Adjusting Spices: You can adjust the quantity of red chili powder and garam masala based on your preferred spice level. Taste as you go to ensure the dish meets your desired flavor profile.
3. Cilantro Garnish: For an enhanced flavor, add the chopped cilantro at the very end of cooking while the dish is still warm, but before it completely cools down. This will slightly wilt the cilantro, releasing its aroma without losing its fresh flavor entirely.
4. Adding Texture: If you prefer a bit of texture, avoid over-mashing the eggplants. Leaving some chunks can add a nice mouthfeel to the dish.
5. Enhancing Flavor: Consider adding a splash of lemon juice at the end just before serving to bring out the flavors and add a touch of acidity that complements the spices.
Baingan Bharta Instant Pot Recipe
My favorite Baingan Bharta Instant Pot Recipe
Equipment Needed:
1. Instant Pot
2. Trivet or steam basket (for use inside the Instant Pot)
3. Chef’s knife
4. Cutting board
5. Measuring cup
6. Mixing bowl
7. Peeler or knife (for peeling eggplants)
8. Serving dish
9. Wooden spoon or spatula
10. Measuring spoons
Ingredients:
- 2 medium eggplants
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt, to taste
- 1/4 cup fresh cilantro leaves, chopped
Instructions:
1. Start by cleansing the eggplants and then cutting tiny openings all over. Arrange the eggplants on a trivet or basket that will fit inside the Instant Pot. Measure 1 cup of water into the pot and then secure the lid. Cook on high pressure for 5 minutes. Once the time is up, let the pot sit undisturbed for about 5 minutes to allow the pressure to come down naturally. After that, release any leftover pressure by hand.
2. Take out the eggplants and let them cool. After they have cooled, peel the skin off and mash the insides in a bowl, discarding the stems.
3. Put the Instant Pot in ‘Sauté’ mode and pour in the vegetable oil. After the oil has heated, add the cumin seeds and allow them to pop and sputter.
4. Sauté the chopped onion until it is golden brown.
5. Add the ginger-garlic paste and sauté for another minute until fragrant.
6. Combine the diced tomatoes, turmeric powder, red chili powder, and salt. Simmer until the tomatoes have softened and the oil has begun to separate from the mixture.
7. Add the mashed eggplant to the pot and combine it thoroughly with the tomato-onion mixture.
8. Incorporate the garam masala and check the salt. Cook for 2-3 minutes, allowing it to meld.
9. Shut off the Instant Pot and move the Baingan Bharta to a dish suitable for serving.
10. Before serving, sprinkle with cilantro leaves, chopped very fine. This dish makes a perfect meal with rice or a flatbread.
