TO MAKE THE KADAI MASALA POWDER:

1. In a wide saucepan, roast the dry spices; coriander seeds, cumin seeds, cardamoms and dry red chilies on medium heat for a few minutes, stirring often.
2. Once they turn slightly brown, remove, cool and make into a fairly fine powder.
3. This is the kadai masala needed to make this delicious curry.

TO MAKE THE TOMATO PUREE:

1. Make a fine paste of all the ingredients listed; tomatoes, onions, garlic, ginger and soaked almonds (or cashews) in a blender jar. Keep aside.

PREPARE THE VEGETABLES

MAKING IN A STOVE TOP SAUCEPAN:

1. Boil potatoes and green peas in enough water until the potatoes are almost cooked. During the last few minutes of cooking, stir in the chopped carrots and cook until they are crisp tender; do not overcook the carrots! Drain and keep aside.
2. Meanwhile, while the potatoes are boiling, in a wide saucepan, heat one tablespoon of oil on high heat and stir fry onions and bell peppers along with some black pepper powder for a couple of minutes until they are slightly soft, but still maintain the crunch!
3. Remove from pan, drain and set aside. Use the water to thin the gravy.

TO MAKE THE MIXED VEGETABLE KADAI GRAVY:

1. In a kadai/deep saucepan, heat 3 tablespoons oil and once hot, add the bay leaf; saute for a few seconds and then tip in the tomato-onion puree.
2. Cook the tomato paste on medium heat for about 2 minutes, stirring continuously.
3. Add the dry spice powders; Kashmiri red chili powder, haldi and coriander powders, mix well and cook again until the oil separates.
4. Add 2 tablespoons of the prepared kadai masala powder (or even less/more depending upon your preference), stir to combine.
5. Add the cooked potatoes, carrots and peas along with the water and mix well.
6. Add pinch of sugar and salt to taste along with garam masala powder and kasoori methi.
7. Bring the mixture to a boil on medium heat and simmer for 2 minutes. Add more water if needed.
8. At this stage, stir in sauteed onions and bell pepper, mix well and simmer the curry for about 1 more minute. Make sure not to overcook the bell peppers.
9. Adjust the consistency of the gravy to your preference.
10. Remove from heat and serve garnished with freshly chopped coriander leaves.

TO MAKE IN AN INSTANT POT:

1. Blend ½ cup cubed onion, ¾ cup tomatoes, 1 inch ginger, 2 cloves garlic and ¼ cup soaked cashews in hot water to a smooth paste. Set aside.

2. Turn Instant Pot on and press the "saute" button. When it says "hot", add 4 tbsp oil.

3. Stir in 3/4 cup cubed onions and 1/2 cup cubed bell peppers/capsicum.
4. Add a pinch of salt and a dash of black pepper powder and stir fry until slightly cooked and charred; do not overcook!
5. Remove from pot and set aside in a bowl. At this stage, while removing the veggies, you can turn the IP off to avoid any overheating or burning.
6. Once the veggies are removed, turn the pot to saute again and if needed, add more oil.
7. Add 1 bay leaf and 2 green cardamoms and saute a few seconds.
8. Stir in the onion-tomato-cashew puree along with 1 tbsp plus 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp haldi/turmeric powder, 1/4 tsp black pepper powder and 1 1/2 tbsp Kashmiri red chili powder.
9. Fry, stirring often until the oil starts to ooze from the sides. Keep scraping the bottom of the pan to avoid masala from burning.

10. Add 1 cup julienned potatoes, 1/2 cup each carrots, 1/2 tsp garam masala powder, 1 tbsp crushed dried fenugreek leaves, green peas and mix well.

11. Stir in 1 1/2 cups hot water and salt to taste. Give it a good mix, making sure there is no burnt masala at the bottom of the pan, scraping well.

12. Close the Instant Pot, press the "cancel" button and then pressure cook on "LOW" for exactly 4 minutes.
13. After 4 minutes, quick release the pressure manually and open the pot immediately to avoid further cooking.
14. Mix well and add more water or seasonings if needed.
15. Turn the pot to "saute" and stir in the set aside onions and bell peppers and mix well.
16. Simmer for a couple of minutes, garnish with chopped cilantro and serve hot!

SERVING SUGGESTIONS:

1. Spicy and mouth-watering Mixed Vegetable Kadai is ready to be served hot with any Indian flat bread like roti, paratha, naan etc. It goes great with rice or even slices of fresh or toasted bread!

2. Enjoy Foodies and Happy Cooking!