Name: Pressure cooker Mixed Vegetable Masala Recipe
Prep time: 20 min
Cook time: 15 min
Ingredients: ½ cup chopped carrots; ½ cup chopped green beans; ½ cup green peas (fresh or frozen); 1 cup or 100 gm tofu or paneer cubes (Optional); 3 tablespoons oil; 2 medium onions (pureed (1 cup onion puree)); 2 medium tomatoes (pureed (to make 1 ¼ cups puree)); 8-10 cashew nuts (soaked in warm water); 1 tablespoon grated ginger; 1 ½ tablespoons grated garlic; 3 tablespoons cooking oil; 1 large bay leaf; 2-3 cloves; 2 green cardamoms; 1 tablespoon coriander powder; 1 teaspoon garam masala powder; 1 tablespoon kasuri methi/dried fenugreek leaves (crushed); 1 teaspoon red Kashmiri red chili powder; ½ teaspoon haldi/turmeric powder; ¼ teaspoon black pepper powder; 1 - 11/2 teaspoons Pink salt (or to taste); Freshly chopped cilantro or coriander leaves for garnish

Pressure cooker Mixed Vegetable Masala Recipe – a medley of vegetables and paneer (or tofu) in a creamy, delicious and addictive masala gravy, made easily in a pressure cooker with no fancy ingredients needed; just some pantry friendly spices, aromatics and tomatoes.

Tastes superb with any Indian bread like naan, rotis, parathas, puris etc. and a great side with plain rice too! It is so delicious, if you do not have naan, rotis etc. or even rice, you can mop up this scrumptious curry using plain slices of bread too; toasted or fresh!

I have shared below step-wise instructions along with recipe card to make the mixed vegetable masala as well as how to make some soft and delicious fenugreek rotis and puris.

Jump to Recipe

This delicious and easy to make dish is totally vegan (if using tofu instead of paneer), made with simple ingredients, totally customizable and super quick in a pressure cooker (stove top or electric Instant Pot).

(If you prefer, you can make this on a stove top in a saucepan too; just need to precook the veggies).

This recipe is actually based on one of my own, original tried and tested dishes; and dates back nearly 2 decades (used to do that a lot what when you have to satisfy 2 teenage boys and make them enjoy their meal)!

When my kids were still in school (they are all grown up working men now with kids), I had to come up with new flavors, textures and tastes in their dishes every day and this particular one was their absolute in demand curry to enjoy with their parathas and rotis.

Do check out the original, handwritten recipe (which gives an option that you can make it with chicken too). Notice the oil stain on that almost yellowish paper? Actually at least 20 years old!

Now, to this easy recipe!

THERE ARE THE BASIC INGREDIENTS YOU WILL NEED TO MAKE THIS DELICIOUS PRESSURE COOKER MIXED VEGETABLE CURRY:

Like I said, if you love making Indian food, then you will have most of them anyway.

Vegetables - I have used whatever I had in my fridge/pantry (needed to empty the fridge to stock up on fresh ones); carrots, green beans and frozen green peas. You can add even cauliflower, potatoes etc.
Protein element – If vegan, use tofu chunks (the firm variety) and if you are a paneer lover, then use paneer (Indian cottage cheese). This ingredient is totally optional; you can make the curry without paneer or tofu too. And as I mentioned, this same curry can be made using chicken or seafood too.
Aromatics – basic ones you will need are onions, garlic and ginger.
Tomatoes, green chilies/serrano peppers (for heat/spiciness), cashews/almonds (for richness and thickness of gravy)
Spices (the base of any good Indian dish) – whole spices like bay leaves, cloves and green cardamom and spice powders like coriander powder, red chili powder (Kashmiri red chili powder or cayenne pepper powder/paprika powder), garam masala powder (any of your favorite one), haldi or turmeric powder and black pepper powder which you must add along with haldi to reap the full benefits of the curcumin in haldi.
Herbs – freshly chopped coriander leaves for final garnish and some dried fenugreek leaves (kasuri methi). Again, the second herb is optional but adds a wonderful aroma to any north Indian dish!
Of course oil and salt go without saying.

STEP-WISE INSTRUCTIONS TO MAKE PRESSURE COOKER MIXED VEGETABLE MASALA CURRY:

Prep all the vegetables and your preferred protein - peel and chop carrots, green beans and potatoes if using. Slice paneer or tofu block into chunks.

I have used frozen green peas, so I just thawed them by rinsing them in tap water, drained and set aside.

Make a puree of onions (chop and blend to a fine puree) along with green chilies if preferred; you will need 1 cup of onion puree.

Puree fresh tomatoes along with 8-10 cashew nuts (I have soaked the cashew nuts in hot water about 10 minutes or you can microwave them for a couple of minutes to soften the nuts) to get 1 1/4 cups puree.

Take out all the whole spices and spice powders you will need: 1 large bay leaf, 2 green cardamoms, 2-3 cloves, 1 tablespoon coriander powder, 1 tablespoon crushed Kasuri methi (dried fenugreek leaves), 1 teaspoon each garam masala powder and red chili powder and ½ teaspoon each haldi and black pepper powder.

TO MAKE MIXED VEGETABLE MASALA CURRY:

If using the Instant Pot, turn the “sauté” button on and add 3 tablespoons of any cooking oil.

If using stove top pressure pan, heat on medium heat and add oil.

When fairly hot, add the whole spices and fry for a few seconds.

Immediately add the pureed onions and fry on medium heat, stirring often for a couple of minutes.

Add 1 tablespoon grated ginger and 1 1/2 tablespoons grated garlic and fry again for a few seconds to remove the raw smell of garlic.

Stir in 1 1/4 cups tomato puree (pureed along with 8-10 soaked cashews) along with spice powders – 1 tablespoon each coriander powder and crushed kasoori methi, 1 teaspoon each of Kashmiri red chili powder (or paprika/smoked paprika) and garam masala powder and ½ teaspoon each of haldi and black pepper powder.

Mix well and sauté on medium heat, stirring continuously until you can see that most of the moisture is gone and the spices are well fried. You will start to see the oil starting to separate from the mixture.

At this stage, add the prepped veggies – ½ cup chopped carrots, ½ cup chopped green beans and 1 cup cubed tofu or paneer.

If using fresh green peas add at this stage. If using frozen, you can add after pressure cooking.

Sprinkle salt to taste (I added about 1 teaspoon at this stage; you can add more later if needed) and 1 ½ cups hot water. Adding hot water reduces the cooking time.

Mix well, scrape the bottom of pan thoroughly to avoid any burnt portions on cooking and if using instant pot, close the lid, cancel the “sauté” button and pressure cook on high 2 minutes.

If using the stove top pressure cooker, pressure cook for 2 whistles on high.

After 2 minutes, QPR (quick pressure release) if using Instant Pot by turning the seal button to vent position.

If using the stove top pressure cooker, remove the pot from the heat source.

Once the pressure drops, open the pan and mix well.

If using frozen green peas, add at this stage and adjust the consistency and taste to what you want by adding more water and/or adding more salt or a pinch of sugar to balance the acidity of the gravy.

Stir well, simmer on medium heat for a few seconds and serve hot garnished with freshly chopped coriander leaves and/or crushed kasuri methi leaves.

SERVING SUGGESTIONS:

Enjoy this luscious, sumptuous and delicious PRESSURE COOKER MIXED VEGETABLE MASALA with your favorite roti, paratha, naan etc. or even a bowl of hot, plain rice.

We enjoyed it with some kasuri methi rotis.

Just make a soft and pliable dough using multigrain or whole wheat flour, some salt and crushed dried kasuri methi/dry fenugreek leaves or any dried herb you prefer.

Rest 30 minutes, make into large lemon sized balls and either make rotis (shallow fried/roasted flat breads).

Or deep fry to make puris like shown below.

I enjoyed this sumptuous, satisfying and comforting curry with a side of Keerai Masiyal (a south Indian greens and lentils dal), Asparagus Thalasani (asparagus stir fry) and some oil free kasuri methi rotis/phulkas.

The curry tastes so good, you can even dunk fresh slices of bread (or even toasted) in this mouthwatering curry for a quick meal without any Indian bread or rice!

Updated November 2024:

I was looking to make a quick curry or gravy to enjoy with my jeera rice and leftover veggies (from making other dishes) always come in handy.

It had to be quick and one pot and I could not think of anything other than this pressure cooker mixed vegetables masala curry!

So, made it again but with leftover veggies from my fridge.

Had some leftover chopped mushrooms, bell peppers from making pizza, a bit of flat beans (avarakkai) and of course need my carrots. Used them in place of green peas, tofu/paneer etc.

Rest of recipe is same.

With some fresh, cooked corn kernels (from a corn on the cob I had bought a while ago), whipped up a quick Jeera rice with corn in another pressure cooker too.

Enjoyed these easy peasy deliciousness' made in a jiffy.

My meal consisted of Jeera Rice, Mixed veggies curry, sweet, tangy, savory and spicy Coriander Leaves Gojju, Curd Rice and some store bought Chikki (jaggery peanuts) for a sweet ending.

It was absolutely yumm!

You gotta try these ASAP too! Use paneer, tofu or just veggies like I did here. You will not regret it.

Enjoy Foodies and Happy Cooking/Eating!

Do try friends and if you do, would love to hear and see it.

Please free to leave your thoughts and comments in the box below (appreciate a rating too) and/or share on Instagram using #curryandvanilla16 (@curryandvanilla16) as well as my Facebook page.

If you love Indian curries and that too quick and easy ones, do check out these too:

Pressure cooker Mixed Vegetable Masala Recipe

A medley of vegetables and paneer (or tofu) in a creamy, delicious and addictive masala gravy, made easily in a pressure cooker with no fancy ingredients needed; just some pantry friendly spices, aromatics and tomatoes.

Course Main Course, Side Dish

Cuisine Indian

Prep Time 20 minutes

Cook Time 15 minutes

Author Vanitha Bhat

Ingredients

½ cup chopped carrots
½ cup chopped green beans
½ cup green peas fresh or frozen
1 cup or 100 gm tofu or paneer cubes Optional

FOR THE GRAVY:

3 tablespoons oil
2 medium onions pureed (1 cup onion puree)
2 medium tomatoes pureed (to make 1 ¼ cups puree)
8-10 cashew nuts soaked in warm water
1 tablespoon grated ginger
1 ½ tablespoons grated garlic
3 tablespoons cooking oil
1 large bay leaf
2-3 cloves
2 green cardamoms
1 tablespoon coriander powder
1 teaspoon garam masala powder
1 tablespoon kasuri methi/dried fenugreek leaves crushed
1 teaspoon red Kashmiri red chili powder
½ teaspoon haldi/turmeric powder
¼ teaspoon black pepper powder
1 - 11/2 teaspoons Pink salt or to taste

OTHER INGREDIENTS:

Freshly chopped cilantro or coriander leaves for garnish

Instructions

Puree onions (about 1 cup) and tomatoes with 8-10 soaked cashews (1 1/4 cups puree) separately.
Chop all the veggies and prep all the spice powders and whole spices and keep ready.
If using the Instant Pot, turn the “sauté” button on and add 3 tablespoons of any cooking oil.
If using stove top pressure cooker, heat oil on medium heat.
When fairly hot, add the whole spices (1 large bay leaf, 2-3 cloves and 2 green cardamoms) and fry for a few seconds.
Immediately add the pureed onions (1 cup) and fry on medium heat, stirring often for a couple of minutes.
Add 1 tablespoon grated ginger and 1 ½ tablespoons grated garlic; fry again for a few seconds to remove the raw smell of garlic.
Stir in 11/4 cups tomato puree (pureed with 8-10 soaked cashews) along with spice powders – 1 tablespoon each coriander powder and crushed kasoori methi, 1 teaspoon each of Kashmiri red chili powder (or smoked paprika) and garam masala powder and ½ teaspoon each of haldi and black pepper powder.
Mix well and sauté on medium low heat, stirring continuously until you can see that most of the moisture is gone and the spices are well fried. You will start to see the oil starting to separate from the mixture.
At this stage, add the prepped veggies – ½ cup chopped carrots, ½ cup chopped green beans and 1 cup cubed tofu or paneer/tofu if using.
If using fresh green peas add at this stage. If using frozen, you can add after pressure cooking.
Sprinkle salt to taste (I added about 1 teaspoon at this stage; you can add more later if needed) and 1 ½ cups hot water. Adding hot water reduces the cooking time.
Mix well, scrape the bottom of pan thoroughly to avoid any burnt portions on cooking and if using instant pot, close the lid, cancel the “sauté” button and pressure cook on high 2 minutes.
If using the stove top pressure cooker, pressure cook for 2 whistles on high.
After 2 minutes, QPR (quick pressure release) if using Instant Pot by turning the seal button to vent position.
If using the stove top pressure cooker, remove the pot from the heat source.
Once the pressure drops, open the pan and mix well.
If using frozen green peas, add at this stage and adjust the consistency and taste to what you want by adding more water and/or adding more salt or a pinch of sugar to balance the acidity of the gravy.
Stir well, simmer on medium heat (by turning the IP on sauté or on medium heat if on stove top pressure cooker) for a few seconds and serve hot garnished with freshly chopped coriander leaves and/or crushed kasuri methi leaves.
Enjoy and Happy Cooking/Eating!

Recipe Notes

Adjust the amount of spices and type of veggies added according to your preference. You can add chopped potatoes too.
Adding paneer or tofu is up to you; just adds a protein element to the curry.
The consistency of the curry can be adjusted to your liking.
Store leftovers in airtight container in fridge; lasts at least a couple of days in the fridge maintaining its flavor thoroughly.
Enjoy and Happy Cooking/Eating!