Quick Indian Malai Baingan Creamy Eggplant
Super easy keto Indian eggplant recipe for your Instant Pot. This is great way to eat eggplant. The combination of a spicy, creamy sauce with the meaty eggplant makes a fabulous dish.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 3 cups chopped eggplant
- 1/2 teaspoon Oil
- 1/4 teaspoon Turmeric
- 1/4 teaspoon Cayenne (adjust spice level to suit)
- 1/4 teaspoon Garam Masala
- 1/4 teaspoon amchoor or chaat masala (optional)
- 1/4 teaspoon goda masala, or chana masala (optional)
- 1/4 teaspoon Salt
Into a plastic ziplock bag, place the eggplant pieces. Pour in the oil and all spices. Smooth the bag together to mix up the spices and coat the eggplant with the oil and spices. This method keeps you from getting turmeric stains on your nails (don't ask me how I know).
Heat oil 1 tablespoon oil or ghee, and when it is hot, add in the onions and sauté for 2 minutes.
Add in the spiced eggplant in a single layer, cut side down.
Let the eggplant and onion brown for about 8-10 minutes.
Add water and cover the pan, and let the eggplants finish cooking under steam.
When they're soft, add in the cream and stir, picking up any caramelized fond from the bottom of the pan. Let the cream boil and take on the flavor from the spices before serving.
Calories: 112kcal | Carbohydrates: 6g | Protein: 1g | Fat: 10g | Fiber: 2g