Instant Pot Mixed Vegetable curry

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The mixed vegetable curry is my Mom’s recipe and one of my favorite. She used to make it along with layered Chapathi and the combo is delicious. Her Chapathi are out of this world as she takes time with each one and cooks to perfection. Serve this curry with any  Roti, Naan.

While Mom makes the curry on stove top, I made my recipe in Instant Pot. Sauté, dump veggies and cook. The curry is ready in no time.I love IP as it needs no babysitting. No need to count whistles. I made it in my  6 Qt Instant Pot which is perfect for day to day cooking. it is good size for my family of 4. The only change from Mom’s recipe is it’s missing Cabbage as I don’t have it at home. But the curry was still delicious. I make extra as everyone at home loves it or to share with friends.

 The flavors of veggies together is the key to the taste of this curry. You don’t need lots of masalas in this recipe. It’s a great every day recipe and a healthy one. You can chop veggies beforehand and the curry will be ready in 20 minutes. And lastly you will 'eat 5 a day' with this curry.

If you want more Instant pot Vegetarian/Vegan recipes, do check Beetroot Poriyal, Swiss chard Dal, Cracked wheat Pongal, Sprouted mung bean bhaji (Green gram sprouts curry) recipes. 

Do check Instant pot chai recipe which is life saver in mornings or any time. no baby sitting, no rubbing vessel using this recipe. 

Total time:

30 minutes

Servings:

6-8

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Ingredients (I use US standard measuring; 1cup=8oz=250ml):

• 1-2 Tbsp oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 2 big Potatoes 
• 1.5 Carrots 
• 2 tomatoes 
• 1 cauliflower 
• 1/2 cabbage head optionally but recommend
• 1/2 onion 
• 1/4 tsp Turmeric 
• Salt 
• 1/2 tbsp Chili powder 
• 1 tbsp ginger 
• 1.5 Cup water 

Mixed Vegetable Curry recipe

1. Peel, Chop Veggies. I have used 1 whole Cauliflower head, 2 large Potatoes, 1.5 Carrots, 1/2 onion, 2 tomatoes. I chopped all into medium size pieces.
2. Crush or grate Ginger and keep aside. You can add garlic if you want.I usually don't add in this recipe.
3. Press Sauté button on Instant pot. Add 1 tbsp oil. Add 1/2 tsp mustard seeds, 1/2 Cumin seeds, few curry leaves. Once splutter, add Onions. cook till transparent. 
4. Add 1 tbsp ginger paste, Mix. Add chopped veggies, salt to taste, Chilli powder, 1/4 tsp Turmeric and 1.5 cups water. I added water to get gravy. 
5. I usually get Turmeric,Chilli powder from India where Mom gets it freshly milled. Otherwise I prefer Organic Turmeric Powder and Organic Chili Powder.And I use Iodized Sea salt.
   
6. Set IP on Manual, High pressure, Pressure cook 2 minutes with Pressure valve sealed position. 
7. Once done, do Natural pressure release for 5 minutes then release pressure manually. Serve Curry with Roti, Naan. 
   

Tips:

• Chop veggies to the size you like. I usually keep em small for the little hands to enjoy.
• Add spices more or less. 
• Want to add other veggies. You can definitely try. I think Peas is something I would add next time. 
• You can make this curry on stove top just the way mom does. Just season, sauté onions, add veggies, cover the pot and cook till veggies are done. Add spices. Curry is done. Or Pressure cook to 1 whistle or 10 minutes.