Kashmiri Paneer Baingan – Instant Pot Paneer Eggplant

This melt-in-your-mouth Kashmiri Paneer Baingan – Instant Pot Paneer Eggplant is sautéed and coated in a delicious-spicy sauce.

What kind of eggplant do I need for this Kashmiri Paneer Baingan – Instant Pot Paneer Eggplant recipe?

Indian eggplants. Purple and spherical, Indian eggplants – also known as baby eggplants – can be found in Indian grocery stores. They are small with a dark reddish-purple color. Moreover, always look for younger, smaller eggplants that feel firm and are not mushy.

What about the Paneer?

I used the Haldiram brand of paneer. After, trying a variety of paneer types I have zeroed in on this one. It is super soft, moist and without preservatives. It is tender like the paneer you find in India. It can be found in the frozen section, in the deep freezer in Indian grocery stores. I typically thaw it by keeping it in the refrigerator overnight. You can also microwave it on high for 5 minutes if in a time bind.

How do I make Kashmiri Paneer Baingan – Instant Pot Paneer Eggplant recipe?

Prep:

Firstly, chop the paneer into mid-size cubes, 4 inch by 4 inch. I made 10 pieces of one paneer block.

Secondly, rinse the eggplants by running them under cold water and wiping dry with a paper towel. In Kashmiri recipes, you don’t slice off the top of the eggplant. You keep the stem intact. Cut the eggplant body in half lengthwise/vertically.

Cook:

First, select sauté on the Instant Pot and adjust to normal. Second, add 4 tablespoons oil to the pot. Third, when the oil is hot add in the chopped eggplants and let them sauté for 3 minutes until they brown. Furthermore, add in paneer and let both paneer and eggplants sauté for another 2 minutes. Turn the paneer and you will see that the paneer will brown slightly.

Also, My method of sautéing the eggplant and paneer is a spin off the authentic Kashmiri method, but it allows me to pull off a beautiful, juicy, flavorful stir-fried eggplant/paneer dish that doesn’t require at least 1/2 cup of oil. Traditionally the paneer and eggplant are supposed to be deep-fried. You are welcome to deep fry them individually; however, I do feel that sautéing works just as well. Moreover, it is really a personal preference. I am too lazy to deep fry.

After 5 minutes are up, add in asafoetida, whole dried red chili pepper, slit but intact serrano pepper, whole black cardamom pods, cloves, green cardamom pods, and cinnamon stick. Stir the whole spices on the side gently and let them sauté for a minute.

Then add in Kashmiri chili powder and ¼ cup water. Stir well. Then in about 30 seconds to a minute add in ground fennel, ground ginger, ground cumin, garam masala, salt and stir gently without breaking paneer or eggplants. Also, add in ¾ cup water.  Again, give it a good stir gently.

Finally, close the lid and select manual/high pressure for 2 minutes. When cooking is complete, use quick pressure release to depressurize. 

Then, transfer the cooked dish in a serving bowl and serve over steamed rice.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Moreover, try some of our other kashmiri recipes:

Instant Pot Kohlrabi Curry / Instant Pot Kashmiri Monji Haak / Kashmiri Style Knol Khol Curry 

Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru

Butternut Squash Curry – Instant Pot Indian Squash

Mushroom Paneer Bell Pepper – Instant Pot Mushroom Paneer Curry