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Baingan Bharta Instant Pot? We know, sounds a bit crazy, but yes totally doable.
Baingan bharta is a classic Indian vegetarian dish cooked with smoky and flavorful roasted eggplant cooked in onions, garlic, tomatoes and chilies. Served with toasted naan or pita bread as a main course or serve it as a dip with some chips as an appetizer. This make ahead dish will be a hit either ways!
This Baingan Bharta Instant Pot recipe is adapted from my stove-top version of baingan bharta. The traditional way to cook this recipe is to cook the whole eggplant over charcoal or direct fire. Given the mess it creates with the charred eggplant on open fire aka my indoor stove top burners, I cook this over the grill in the summers or in the oven.
Last summer, while my mom was with me, we experimented quiet a lot of dishes using eggplant. Baingan bharta was one of those. And although it is not as ‘instant’ as we would like, we were happy to see the flavors not being compromised. It tasted very similar to the oven broiled eggplant that is then cooked on stove top.
So the most challenging part is to sauté the sliced eggplant 3-6 discs at a time until they start to get lightly charred. It tool me about 30 minutes to char and partially cook 2 medium eggplants. The process after that was super easy and since the eggplant is peeled before cooking, there is no mess trying to peel a hot charred eggplant.
You can also change up this Instant Pot Baingan Bharta recipe by:
- add mustard seeds instead of cumin or skip them altogther
- add or skip green chilies
- tomatoes and scallions for garnish are optional
- 1.5 LB eggplants 2 medium
- 4 tablespoon oil
- 1/4 teaspoon cumin seeds
- 1 large onion finely diced
- 6 garlic cloves minced
- 1 teaspoon green chilies minced
- 12-15 curry leaves optional
- 1/2 teaspoon turmeric
- 2 to matoes diced and divided
- 1 teaspoon salt
- 1/4 cup scallions chopped
- 1/4 cup cilantro chopped
Peel and slice the eggplants, about 1/4th inch thick slices.
Set Instant Pot to saute(more) mode. Add 1/2 tablespoon of oil to the Instant pot and line up a single layer of eggplant slices. Cook on each side for 2 mins or until they get lightly charred. Use a glass lid to also help the eggplant cook.
Take out the partially cooked slices, add more oil and cook the remaining eggplant sliced adding oil as needed. Set aside all the eggplant slices.
Add 1 tablespoon oil to the Instant Pot. Add cumin, turmeric, onions, garlic, and green chilies, mix well and cook for 2 minutes. Add 1/4 cup of water and deglaze the pot with a spatula clearing any browned bits from the pot. Add half of the tomatoes and mix well. Add the eggplant slices and salt. Close Instant Pot with pressure valve to sealing. Pressure cook for 4-6 minutes depending on the thickness of the slices and how much they are already cooked.
Allow Natural pressure release or quick release after 5 mins. Open the Instant Pot and set it to sauté mode. Mash the eggplant slices with a spatula or potato masher. Add half of the remaining tomatoes, scallions and cilantro. Allow any excess water to evaporate. Garnish with remaining tomatoes, scallions and cilantro. Enjoy with toasted naan, pita bread or chips.
Easy one pot pasta caprese with tomatoes, basil, fresh mozzarella and a drizzle of balsamic vinegar prepared in Instant Pot.
Most of our meals these days are made in Instant pot. No baby-sitting the food, healthy one pot meals and super easy cleanup! After all the delicious Indian dishes – butter chicken, stuffed eggplant and the south indian bisi bele bhath it was time to change up to a new cuisine! Continue reading “Pasta Caprese – Instant Pot”
A new cooking technique for the good-old lasagna? This spinach mushroom lasagna is layered with spinach, mushrooms, garlic and cheeses and then pressure cooked in the Instant Pot! Soft-cooked noodles with the goodness of sautéed vegetables, cheese and spices makes it a delicious and filling meal. Continue reading “Spinach Mushroom Lasagna – Instant Pot”
Spinach Artichoke Macaroni and Cheese – Lightened up classic mac and cheese with the healthy addition of spinach, artichoke and garlic make a fancy one pot weeknight dinner! Continue reading “Spinach Artichoke Macaroni and Cheese – Instant Pot”
Garlic Dill Lentils – A delicious lentil dish cooked with fresh dill, garlic and green chilies.
I grew up not enjoying certain vegetables and Dill was high up on that list. I grew up in a family where we were expected to eat whatever was served for our main meals uncomplainingly. Which probably is the reason that I now truly appreciate the unique flavors and textures of so many different vegetables and fruits. Continue reading “Garlic Dill Lentils – Instant Pot”
Brown Rice Chicken Biryani – Took me much longer than anticipated, but after several trial and errors, here is the recipe that I am excited to share with you all. A healthier version of the popular Chicken Biryani that is cooked with brown basmati rice, chicken breasts, fresh herbs and warm aromatic spices.
I would have never thought of making Biryani with brown rice. Since I started making Biryani in my Instant Pot, it has become a repeat one-pot meal in our family. It is a favorite in our house and making it with brown basmati only makes it more healthier. After posting my Instant Pot Chicken Biryani recipe I received so many questions on how to make this with brown basmati. My initial thinking was that it is not going to work out with the flavor and moreover the textures with the chicken and Rice cooking together. But more I started using brown rice, I understood how soaking it can drastically change the cooking time especially with Instant Pot. Continue reading “Brown Rice Chicken Biryani – Instant Pot”
Sweet Potato Casserole – A creamy, lightly sweetened sweet potato side dish with the warm aromas of cinnamon, nutmeg and all spice is a must-have side dish for holiday dinners!
Jalapeño Cheddar Cornbread – A perfect combination of sweet and savory, this buttery, cheesy cornbread is packed with the flavors and earthy aromas of fresh corn and peppers.
Served warm with chili or soup, this jalapeño cheddar cornbread makes a perfect cool-weather meal or a great side dish for the holidays! Continue reading “Jalapeño Cheddar Cornbread – Instant Pot”
Sweet Potato Halwa – A delicately flavored, lightly sweetened dish with melt-in-mouth textures and aromatics from cardamom and saffron.
This right here sounds like our family when it comes to food-
“I could have killed you.” “Or I could have killed you,” Percy said. Jason shrugged. “If there’d been an ocean in Kansas, maybe.” “I don’t need an ocean—” “Boys,” Annabeth interrupted, “I’m sure you both would’ve been wonderful at killing each other. But right now, you need some rest.” Food first,” Percy said. “Please?” ― Rick Riordan, Continue reading “Sweet Potato Halwa- Instant Pot”