Pressure Cooker Baingan Bharta [Indian Eggplant]

Pressure Cooker Baingan Bharta {Indian Smashed Eggplant} is a vegetarian dish made with luscious roasted eggplant, onions and tomatoes. Low Carb, Keto and almost ZERO POINTS ON WEIGHT WATCHERS.

Anyone who knows me, knows how much I love vegetarian Indian Food.

For years, a friend and I ate vegetarian Indian food at a cute little hole in the wall off of Venice Boulevard, in Los Angeles, California.

Pressure Cooker Baingan Bharta {Smashed Eggplant} is one of the greatest vegetarian Indian food creations of all time.

Luscious roasted eggplant, onions and tomatoes, all smashed together, pairs wonderfully with fresh Homemade Naan.

That, along with Saag Paneer, which is spinach and Indian cheese (recipe for the Panner is in my new cookbook, called This Old Gal’s Pressure Cooker Cookbook) and Matar Paneer {Indian Peas and Cheese in Gravy) are my three favorites. The Matar Paneer will be in the cookbook, as well.

I’ve created this very easy version of Instant Pot Baingan Bharta, which is made in the Instant Pot, Ninja Foodi or Pressure Cooker in just one step.

 

I talked about how much I love vegetarian Indian food in my Pressure Cooker Butter Chicken recipe, which is incredibly delicious.

People tell me it is the best they have ever had!

Personally, I prefer my Pressure Cooker Chicken Tikka Masala recipe.

What is Baingan Bharta?

• It is a vegetarian Indian dish from the Northern part of India, which is similar to Baba Ghanoush, but with a very different flavor profile.
• Simply put, it is roasted smashed eggplant with onions and tomatoes.
• The eggplant (baingan), is roasted over an open fire.
• It’s then smashed and cooks with onions, tomatoes and Indian spices.

It is served with Naan or Rotis (Chapatis), which are Indian flatbreads.

My Indian recipes are very authentic and delicious, as Indian food is in my top five favorite cuisines.

 

As usual with stainless steal cookware, you want to make sure the pot is nice and hot, before adding in the oil or fat.

My pot is not dirty. The bottoms get discolored and the lights are throwing shadows.

As this recipe is being quickly cooked in the Instant Pot, Ninja Foodi or Pressure Cooker, we’ll have to find another way to roast and impart a smokey flavor on the eggplant.

 

After the eggplant is charred, the skin is removed. Since we are not actually charring the eggplant over an open fire, there is really no reason to peel the Eggplant.

The skin will become soft and it’s added nutrients, so, why not?

If you prefer to roast the veggies on the stove top or in the oven, that’s fine too.

But, this is a Pressure Cooker Baingan Bharta version and I wanted the entire dish to be very easy and totally done in the Instant Pot, Ninja Foodi or Pressure Cooker.

 

Smoked Paprika, while not a traditional ingredient, will bring some smokiness to the eggplant.

As the eggplant begins to cook in the oil, it will begin to brown and wilt.

I’m adding in some of the seasonings early, plus a couple of Bay leaves, to impart nice color and also add a nice flavor.

They will toast, right along with the eggplant.

This will prevent the Cumin Seeds from popping out and all over the place. Ground Cumin works also, but the seeds really add a nicer flavor and wonderful aroma! Buy them in small amounts, so that they are always fresh.

 

Any type of green chili pepper is fine to use.

Jalapeno, Anaheim, Serrano, all work. It is what determines the heat, so use whichever heat level you like.

For me, one Jalapeno is perfect.

 

I’ve had Baingan Bharta with and without ginger.

While I love ginger, I think I prefer my Pressure Cooker Baingan Bharta without ginger.

The Turmeric Root Powder gives this dish a nice yellow color.

 

You will notice that there is no liquid in my recipe.

As the tomatoes begin to break down, they will release water, which will help to deglaze the cooking pot.

It also eliminates excessive liquid and prevents a long simmering down of the liquid after pressure is released!

The stove top method will easily cook down the liquid, but Instant Pot, Ninja Foodi or Pressure Cookers need some liquid in order to come to pressure.

Since we are not adding plain water the dish won’t be dilute at all and the Instant Pot, Ninja Foodi or Pressure Cooker will work its magic.

 

You wouldn’t have believed that just the tomatoes would remove all the stuck on bits on the bottom of the pot.

But they did. Look up. ^^^^^^

A good, high heat resistant spatula works to scrape the bottom of the cooking pot

More liquid will release as this Pressure Cooker Baingan Bharta cooks under pressure.

 

You can smash the vegetables with a potato masher, if you like.

Or, use an Immersion Blender for a smoother consistency.

I like it very smashed, but with some texture.

 

An optional ingredient is Kasuri Methi, which is Fenugreek.

I’ve always used it in Indian recipes, like in my Pressure Cooker Murgh Makhani, but if you don’t have it, don’t worry about it.

When cooking Indian dishes that calls for Garam Masala, you always want to save some to add it in right before serving.

Some brands of Garam Masala don’t have all 11 spices that make up a proper Garam Masala.

Check your blend. If yours has all the spices, you don’t need to add additional Coriander or Bay Leaves to this recipe.

The bottom, white part of a scallion can be added in here if you like.

Sometimes onions are sweeter than other times and this batch of Baingan Bharta was a bit sweet for my taste, so I added some in at the end.

 

What goes with Baignan Bharta?

• Pressure Cooker Chicken Tikka Masala with Butter Rice pairs nicely.
• Authentic Homemade Naan – use my Instant Pot Greek Yogurt to make the best naan of your life.
• Chapati (made with Yogurt Whey) – use your Instant Pot or Ninja Foodi to proof the dough!

Give me a shout out on my instagram at #thisoldgalcooks, if you make this, as I love to see your photos.

Kitchen Equipment and Essentials

• Instant Pot, Ninja Foodi or Pressure Cooker
• J.A. Henckels Classic 8 inch Chef’s Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Simply Gourmet (Dry) Stainless Steel Measuring Cups
• di Oro Living Silicone Spatulas Set
• Rachael Ray Stoneware EVOO Oil Dispensing Bottle
• Alton Brown Salt Box
• 3 ounce Porcelain Dipping/Condiment Bowls
• My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
• KOIOS Powerful 800 Watt Immersion Blender
• Rani Garam Masala
• Turmeric Root Powder

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes! 

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

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