• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Appetizers

    Instant Pot Baingan Bharta

    Published: Dec 18, 2017 · Modified: May 17, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 10 Comments

    735 shares
    Jump to Recipe

    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 as a dip with some chips as an appetizer. This make-ahead dish will be a hit either way!

    close up of baingan bharta

    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 stovetop burners, I cook this over the grill in the summers or in the oven.

    ingredients for baingan bharta

    Last summer, while my mom was with me, we experimented with quite 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 the stovetop.

    baingan bharta in white bowl

    To get the smokey flavors sauté the sliced eggplant 3-6 discs at a time just as they start becoming lightly charred. It took me about 30 minutes to char and partially cook 2 medium eggplants. Once the eggplant sliced are charred, the remaining recipe is really easy.

    Variations for Baingan Bharta Instant Pot recipe:

    • add mustard seeds instead of cumin or skip them altogether
    • add or skip green chilies
    • tomatoes and scallions for garnish are optional

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    baingan bharta Instant Pot
    Print Recipe Pin Recipe Save Saved!
    4.34 from 30 votes

    Baingan Bharta Instant Pot

    Smoky and flavorful roasted eggplant dish cooked in onions, garlic, and spices.
    Prep Time5 mins
    Cook Time45 mins
    Total Time50 mins
    Course: Appetizer, Main Course
    Cuisine: Indian
    Servings: 4
    Calories: 189kcal
    Author: Archana Mundhe

    Ingredients

    • 1½ LB eggplants 2 medium
    • 4 tablespoon oil
    • ¼ teaspoon cumin seeds
    • 1 large onion finely diced
    • 6 garlic cloves minced
    • 1 teaspoon green chilies minced
    • 12-15 curry leaves optional, fresh or dried
    • ½ teaspoon turmeric
    • 2 tomatoes diced and divided
    • 1 teaspoon salt
    • ¼ cup scallions chopped
    • ¼ cup cilantro chopped

    Instructions

    • Peel and slice the eggplants, about ¼th inch thick slices.
    • Set Instant Pot to saute(more) mode. Add ½ 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 slightly 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, green chilies, and curry leaves. Mix well and cook for 2 minutes.  Add ¼ 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.

    Video

    Nutrition

    Calories: 189kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 596mg | Potassium: 464mg | Fiber: 6g | Sugar: 7g | Vitamin A: 280IU | Vitamin C: 68.9mg | Calcium: 47mg | Iron: 0.8mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin
    « Instant Pot Pasta Caprese
    Instant Pot Carrot Makhana Kheer »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Hans Susser says

      December 18, 2017 at 5:37 pm

      Nice 🙂

      Reply
      • Archana says

        December 19, 2017 at 9:23 am

        Thank you Hans!

        Reply
    2. nepaliaustralian says

      December 19, 2017 at 8:19 pm

      Congratulation, your blog has been nominated for NEPALIAUSTRALIAN’s Blog Award 2017.

      Please click the link below for details.

      https://nepaliaustralian.com/2017/12/20/nepaliaustralians-blog-award-2017-nominations-announced/

      Reply
      • Archana says

        December 20, 2017 at 4:17 pm

        Thank you!

        Reply
    3. Renu says

      February 06, 2018 at 6:09 pm

      The bhartha turned out good I just added smoked paprika and got this good smoky taste which makes it yumm like the one you get roasted on fire or coal

      Reply
      • Archana says

        February 06, 2018 at 8:44 pm

        Yes! Awesome idea.

        Reply
    4. kiya says

      January 08, 2019 at 6:23 am

      very delicious
      https://kiyasbeautyblog.com/2018/05/19/easy-workout-for-belly-fat/5 stars

      Reply
    5. Stephen Hoffmann says

      November 26, 2019 at 4:55 am

      You don't mention when to add the curry leaves, and if they should be fresh or dry?5 stars

      Reply
      • Archana says

        November 26, 2019 at 9:52 am

        Hi Stephen, fresh curry leaves are preferable but dry ones work too. Add them along with chilies. I have updated the instructions. Thank you!

        Reply
    6. Puj812 says

      November 25, 2020 at 3:30 pm

      I LOVE this baingan bharta. It's a home run and I'm thankful to Archana for this recipe!5 stars

      Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • Mumbai Pav Bhaji
    • Instant Pot Chicken Biryani
    • Mushroom Masala
    • Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Ministry of Curry

    735 shares
    • 202