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pressure cooker mixed vegetable masala

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

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

  1. Puree onions (about 1 cup) and tomatoes with 8-10 soaked cashews (1 1/4 cups puree) separately.

  2. Chop all the veggies and prep all the spice powders and whole spices and keep ready.
  3. If using the Instant Pot, turn the “sauté” button on and add 3 tablespoons of any cooking oil.
  4. If using stove top pressure cooker, heat oil on medium heat.

  5. When fairly hot, add the whole spices (1 large bay leaf, 2-3 cloves and 2 green cardamoms) and fry for a few seconds.

  6. Immediately add the pureed onions (1 cup) and fry on medium heat, stirring often for a couple of minutes.
  7. Add 1 tablespoon grated ginger and 1 ½ tablespoons grated garlic; fry again for a few seconds to remove the raw smell of garlic.

  8. 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.

  9. 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.

  10. 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.
  11. If using fresh green peas add at this stage. If using frozen, you can add after pressure cooking.
  12. 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.
  13. 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.
  14. If using the stove top pressure cooker, pressure cook for 2 whistles on high.
  15. After 2 minutes, QPR (quick pressure release) if using Instant Pot by turning the seal button to vent position.
  16. If using the stove top pressure cooker, remove the pot from the heat source.
  17. Once the pressure drops, open the pan and mix well.
  18. 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.
  19. 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.
  20. 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!