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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.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course, Side
Cuisine North Indian
Servings 5


  • Electric Pressure Cooker




  • Firstly, chop the paneer into mid-size cubes, 4 inch by 4 inch. I made 10 pieces of one paneer block.
  • Secondly, clean the eggplants by placing them under cold running 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, with stems intact.
  • Slit the serrano pepper lengthwise but still intact.


  • Select sauté on the Instant Pot and adjust to normal. When the pot is hot add oil.
  • When the oil is hot add in the chopped eggplants and let them sauté for 3 minutes until they brown. Furthermore, add in the paneer and let both paneer and eggplants sauté for another 2 minutes. Turn the paneer gently. The paneer will brown slightly.
  • After 5 minutes are up, add in asafoetida, whole dried red chili pepper, serrano pepper, whole black cardamom pods, cloves, green cardamom pods and cinnamon stick. Stir and let the whole spices 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 the paneer or the eggplant. 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.


  • 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; however, I do feel that sautéing works just as well. Moreover, it is really a personal preference. I am too lazy to deep fry.
  • Eliminate the serrano pepper if you cant tolerate heat.
  • The whole spices (cardamom pods, cinnamon stick, cloves, whole dried red chili pepper, can be discarded, they don't need to be consumed).
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