Instant Pot Green Chickpea & Eggplant Recipe – Authentic Indian Curry

Last Updated on 2 months by Neha Deshmukh

Instant Pot Green Chickpea & Eggplant Recipe – Authentic Indian Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for flavorful, comforting Indian dishes that don’t require hours in the kitchen. This Instant Pot Green Chickpea & Eggplant Curry (or chana bhaji as some call it!) is exactly that. It’s a vibrant, aromatic curry packed with fresh veggies and a wonderfully complex flavor profile. I first made this when I was craving something my grandmother used to make, but needed a quicker route to get there! The Instant Pot truly is a lifesaver.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s relatively quick – ready in under 30 minutes! – and incredibly easy, even for beginner cooks. The Instant Pot does most of the work, locking in all those delicious flavors. Plus, it’s a fantastic way to enjoy seasonal vegetables. It’s a healthy, satisfying meal that’s perfect for a weeknight dinner or a weekend gathering.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 tablespoon dry unsweetened coconut, roasted (about 10g)
• 1 tablespoon peanuts, roasted (about 15g)
• 1 tablespoon brown sesame seeds, roasted (about 10g)
• ?? tablespoon ginger, grated (about 15ml – 1 tbsp is a good starting point!)
• 6 garlic cloves, minced
• ?? cup water (about 240ml – we’ll adjust this as we go)
• 1 tablespoon oil (about 15ml)
• ?? cup water (about 240ml)
• ?? teaspoon ground turmeric (about 5ml – start with 1 tsp)
• ?? tablespoon ground cumin (about 7g – start with 1 tbsp)
• ?? tablespoon ground coriander (about 7g – start with 1 tbsp)
• 1 tablespoon Kashmiri red chili powder (about 6g)
• ?? cup fresh green chickpeas, removed from pods (about 150g)
• 1 cup flat green beans, cut into 1-inch pieces (about 150g)
• 6 baby eggplant, cut into quarters
• 1 tomato, diced
• 2 carrots, peeled and sliced
• 1?? teaspoon kosher salt (about 6g – adjust to taste)
• ?? cup cilantro, finely chopped (about 30g)

Ingredient Notes

Let’s talk ingredients! Roasting the coconut and sesame seeds really brings out their nutty aroma – don’t skip this step! A dry pan over medium heat works perfectly, just keep a close eye on them so they don’t burn. Kashmiri red chili powder is key for that beautiful color and mild heat. It’s different than regular chili powder, offering more flavor than fire!

Traditionally, this curry is made with fresh green chickpeas. If you can find them, fantastic! But dried chickpeas (soaked overnight) work well too – you might need to adjust the cooking time slightly. As for the eggplant, smaller, baby eggplants are ideal, but any variety will do. I’ve even used Indian eggplants when I can find them, which have a slightly different texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend the roasted coconut, peanuts, sesame seeds, ginger, garlic, and about ¼ cup of water into a super smooth paste. This is the flavor base of our curry, so make sure it’s nice and consistent.
2. Now, set your Instant Pot to the ‘Sauté’ mode. Add the oil and once it’s hot, pour in that spice paste. Cook for about a minute, stirring constantly, until fragrant. Add another ¼ cup of water if it starts to stick.
3. Add the turmeric, red chili powder, cumin, coriander, and diced tomato. Sauté for another 2 minutes, stirring to combine. This blooms the spices and builds even more flavor.
4. Time for the veggies! Add the green chickpeas, green beans, eggplant, carrots, and salt. Pour in 1 cup of water, and give everything a good stir. Make sure to scrape the bottom of the pot to deglaze it – this prevents sticking and ensures even cooking.
5. Close the Instant Pot lid, making sure the valve is set to ‘Sealing’. Select ‘Pressure Cook’ on ‘Low’ for just 2 minutes. Yes, only 2 minutes!
6. Once the cooking time is up, do a quick pressure release. Carefully open the lid and give the curry a stir.
7. Finally, garnish generously with fresh cilantro. Serve hot with roti, rice, or naan – whatever your heart desires!

Expert Tips

• Don’t overcrowd the pot: If you’re doubling the recipe, you might need to cook it in batches to ensure everything cooks evenly.
• Adjust the water: The amount of water needed can vary depending on the freshness of your vegetables. If the curry seems too thick, add a little more water.
• Taste as you go: Seasoning is key! Adjust the salt and chili powder to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil source.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the Kashmiri red chili powder to ½ tablespoon.
  • Medium: Use 1 tablespoon of Kashmiri red chili powder as written.
  • Hot: Add a pinch of cayenne pepper or a finely chopped green chili along with the chili powder.
• Festival Adaptations: During Navratri or other fasting periods, you can omit the onion and garlic for a vrat friendly version.

Serving Suggestions

This curry is fantastic on its own, but it’s even better with some accompaniments. I love serving it with a side of fluffy basmati rice and warm roti. A dollop of plain yogurt or a sprinkle of extra cilantro adds a nice finishing touch. My family also enjoys it with a simple cucumber raita.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for longer storage – just thaw it overnight in the refrigerator before reheating.

FAQs

What is the best way to roast the coconut and sesame seeds for this recipe?

A dry pan over medium heat is perfect! Keep stirring constantly to prevent burning. You’ll know they’re ready when they turn golden brown and fragrant.

Can I use frozen green chickpeas instead of fresh?

You can, but the texture might be slightly different. If using frozen, add them directly to the Instant Pot with the other vegetables.

What type of oil is traditionally used in this curry?

Mustard oil is traditional, but vegetable oil, canola oil, or even coconut oil work well too.

How can I adjust the thickness of the curry?

If it’s too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

Can this curry be made ahead of time?

Absolutely! You can make the curry a day or two in advance and store it in the refrigerator. The flavors will develop even more over time.

What is Kashmiri red chili powder and why is it used?

Kashmiri red chili powder is a special type of chili powder from the Kashmir region of India. It’s known for its vibrant red color and mild heat. It adds a beautiful hue and subtle flavor to the curry without making it overly spicy.