My Favorite is Instant Pot Mixed Veggie Curry and I first came across the idea for Instant Pot Mixed Veggie Curry during a trip to Gujarat, where the vibrant, spicy flavors captivated me. I was wandering through a bustling market, and the rich aroma of spices mixed with fresh vegetables drew me in. The vendors were bustling, and amidst the chatter, I noticed a pot of curry simmering away, filled with colorful veggies. I was fascinated by the way simple ingredients transformed into something so comforting and delicious. That day, I knew I had to bring this taste of Gujarat into my own kitchen.
A Simple Yet Delightful Recipe
Back home, I decided to recreate the curry using my Instant Pot. I started with a mix of fresh vegetables like baby potatoes, sweet potatoes, and plantains. The preparation was straightforward—just chop, season, and cook. I loved how quickly the Instant Pot made the cooking process. The muthiyas, or dumplings, were the highlight. Mixing chickpea flour with spices and fresh fenugreek leaves, I shaped them into small balls and cooked them until they were golden brown. They added a delightful texture to the curry, making it both hearty and satisfying.
The Joy of Cooking
As the curry cooked, my kitchen was filled with a delightful mix of spices—cumin, coriander, and garam masala. The green masala, with its fresh cilantro and roasted peanuts, added a vibrant kick. I carefully layered the vegetables and muthiyas in the pot, adding a splash of water and letting everything blend together under pressure. When the timer beeped, the aroma was irresistible. I opened the pot to find a fragrant, colorful curry that looked as good as it smelled.
The moment I served the curry with warm roti and a side of yogurt, I knew it was a success. My family gathered around the table, eager to dig in. Each bite was a blend of spices and tender vegetables, and everyone enjoyed the comforting taste of Gujarat right at home. This Instant Pot Mixed Veggie Curry quickly became a favorite, not just for its rich flavor but also for its ease of preparation. Every time I make it, I’m reminded of that lively market in Gujarat and the simple joy of sharing a delicious meal with loved ones.
Table of Contents
Chef’s Notes-Instant Pot Mixed Veggie Curry
- Ensure the muthiyas are well-seasoned and the dough is not too dry or too wet. The consistency should be soft enough to shape into balls but not too sticky. If using an appe pan, lightly grease the cavities to prevent sticking.
- If opting for the oil-free method, ensure the pan is properly heated before placing the muthiyas to achieve a golden-brown color. For deep-frying, maintain a steady temperature to avoid burning.
- Adjust the number of Thai green chilies based on your heat preference. For a milder version, use fewer chilies or substitute with bell peppers.
- Layering vegetables in the Instant Pot helps ensure even cooking. Place harder vegetables (potatoes, sweet potatoes) at the bottom and softer vegetables (snow peas) on top.
- Choose the pressure cooking time based on your Instant Pot model. Some models may require slightly different cooking times. Always perform a quick release for softer vegetables or a natural release for firmer textures.
- Feel free to add additional spices like cinnamon or cardamom for a unique flavor profile. A splash of coconut milk at the end can add creaminess.
- This curry pairs wonderfully with roti, puri, or even rice. For a gluten-free option, serve with bajra rotla. Garnish with fresh cilantro and a squeeze of lemon juice for extra freshness.
Instant Pot Mixed Veggie Curry
Dive into the flavors of Gujarat with this Instant Pot Mixed Veggie Curry! It’s a delightful blend of seasonal or frozen vegetables, cooked to perfection with minimal oil. Perfect for lunch or dinner, this recipe is both quick and healthy. Whether you’re a seasoned cook or a beginner, this dish is sure to impress. Serve it with roti or puri for a complete meal. Let’s get cooking!
4
servings15
minutes30
minutes414
kcal15
minutes1
hourKeep the screen of your device on
Ingredients
3/4 cup Chickpea Flour (Besan)
1 tablespoon Rice Flour
1 tablespoon Semolina (Rawa)
1/2 cup Fresh Fenugreek Leaves (Methi)
1/4 teaspoon Garam Masala
Pinch Turmeric Powder (Haldi)
1/2 teaspoon Grated Ginger
1 Green Chili
1/4 teaspoon Red Chili Powder (Lal Mirch)
1/4 teaspoon Baking Soda
1 tablespoon Oil or Yogurt (for oil-free muthiyas)
1 teaspoon Sugar
to taste Salt
as needed Water
1 cup Chopped Onion
2 teaspoons Freshly Grated Ginger or Paste
1 tablespoon Freshly Grated Garlic or Paste
4 cups Snow Peas (Fresh or Frozen)
1 Raw Banana (Plantain)
4 Small Eggplants (Brinjals)
10 Baby Potatoes or Medium-sized Potatoes
1 Medium-sized Sweet Potato
1 cup Fresh or Frozen Pigeon Peas (Tuvar Lilva) or Edamame
1 cup Fresh or Frozen Green Peas or Vaal Beans
1 cup Cilantro Leaves (Coriander)
1/2 cup Fresh Fenugreek Leaves (Methi) or Frozen
1/2 cup Water for Cooking
4 tablespoons Cooking Oil
1/4 teaspoon Asafetida (Hing)
1/4 teaspoon Cumin Seeds (Jeera)
1 tablespoon White Sesame Seeds (Til)
1 teaspoon Indian Red Chili Powder (Lal Mirch)
1/4 teaspoon Turmeric Powder (Haldi)
1 teaspoon Ground Coriander Powder (Dhaniya Powder)
1 teaspoon Garam Masala
1 teaspoon Sugar
to taste Salt
as needed Freshly Squeezed Lemon Juice
4 Thai Green Chilies
1/4 cup Skinless Roasted Peanuts
1/2 cup Desiccated Coconut (Unsweetened) or Fresh/Frozen Coconut
- Alternative Ingredients:
Chickpea Flour Substitute: All-purpose flour for non-gluten-free option.
Fenugreek Leaves Substitute: Use dried fenugreek leaves kasoori methi instead.
Snow Peas Substitute: Use green beans or snap peas.
Pigeon Peas Substitute: Use green lentils or chickpeas.
Coconut Substitute: Use almond flour for a nutty flavor.
Directions
- Combine all ingredients for muthiyas in a bowl. Gradually add water to form a soft dough. Rub oil on your palms and shape the dough into lime-sized balls. Flatten slightly if using an appe pan.
- Oil-Free Method: Heat an appe pan on medium heat and lightly grease each cavity. Cook muthiyas covered for about 3-4 minutes on each side until golden brown.
- Deep-Frying Method: Deep fry muthiyas on low-medium heat until golden brown. Drain on absorbent paper.
- Preparing Vegetables: Cut baby potatoes in half and medium potatoes into quarters. Halve baby eggplants. Peel and cube plantain and sweet potatoes into 1-inch pieces. Prepare snow peas by removing strings if using fresh.
- Layering Vegetables: Add potatoes, sweet potatoes, plantain, green peas, and pigeon peas. Sprinkle all additional spices and pour in half a cup of water.
- Final Touches: Check if potatoes are tender and adjust seasoning if needed.
Equipment
- chef’s knife
- cutting board
- food processor
- Nonstick Pan
- instant pot
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 414kcal
- Fat: 21g
- Saturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 96mg
- Potassium: 944mg
- Carbohydrates: 50g
- Fiber: 8g
- Sugar: 10g
- Protein: 9g
- Vitamin A: 361IU
- Vitamin C: 34mg
- Calcium: 58mg
- Iron: 3mg
FAQ- Instant Pot Mixed Veggie Curry
Can I use different vegetables in this recipe?
Yes, you can substitute with vegetables of your choice like carrots, bell peppers, or green beans. Just ensure they are cut into similar-sized pieces for even cooking.
How can I make this dish spicier?
Increase the amount of green chilies in the green masala or add extra red chili powder to the curry. Adjust according to your taste preference.
Can I make this recipe ahead of time?
Absolutely! This curry stores well in the refrigerator for up to 3 days. Reheat thoroughly before serving. It also freezes well for up to 3 months; thaw in the refrigerator before reheating.
What if I don’t have fenugreek leaves?
If you can’t find fresh or frozen fenugreek leaves, you can use dried fenugreek leaves (kasoori methi) as a substitute. Use about 1-2 teaspoons of dried fenugreek leaves.
Can I make this recipe without an Instant Pot?
Yes, you can make this curry on the stovetop. Use a large pot or Dutch oven and follow similar steps. Simmer until all vegetables are tender and flavors are well combined, which may take about 30-40 minutes.
