Instant Pot Vegetable Curry (Weeknight Mixed Veg)
Mixed vegetables in a tomato-onion masala base, pressure cooked with a short natural release so potatoes soften while cauliflower holds shape. Vegan and gluten free as written.
Equipment
- Instant Pot or electric pressure cooker (6-quart style)
Ingredients
Oil and whole spices
- 2 tablespoons neutral oil
- 1 teaspoon cumin seeds
Aromatics
- 1 medium onion finely chopped
- 1 tablespoon ginger-garlic paste
- 200 to 250 g tomato pureed or very finely chopped
Ground spices
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 to 1 teaspoon Kashmiri red chili powder to taste
- Fine salt, to taste
Vegetables
- 200 g potato peeled and cubed small
- 1 medium carrot sliced
- 200 g cauliflower medium florets
- 80 to 100 g green beans cut into 2 cm pieces
Liquid
- 120 to 180 ml water use more for a thinner curry; or half water and half thin coconut milk
To finish
- 80 g green peas fresh or frozen
- 1/2 to 1 teaspoon garam masala
- 1 teaspoon kasuri methi optional; rubbed between palms
- Lemon juice, to taste
- 60 to 120 ml thick coconut milk optional, for richness
Instructions
Sauté the base
- Set Sauté (Normal). Add oil. When it shimmers, add cumin seeds and let them splutter briefly. Add onion with a pinch of salt; cook until soft and lightly golden, stirring so nothing burns. If anything sticks badly, deglaze with 1 tablespoon water before pressure cooking to avoid Burn.
Bloom aromatics and spices
- Add ginger-garlic paste; stir until the raw edge fades. Add tomato and cook until jammy and oil begins to separate at the edges.
- Add coriander powder, cumin powder, turmeric, and Kashmiri red chili powder. Stir 30 to 45 seconds so spices toast in the fat.
Add vegetables and liquid
- Fold in potatoes and carrots; stir to coat. Add salt thoughtfully (flavors concentrate under pressure).
- Add cauliflower and green beans. Pour in water (or water and thin coconut milk). Scrape the pot bottom clean.
Pressure cook
- Cancel Sauté. Seal the lid, valve to sealing. Cook on Manual / Pressure Cook (High) for 4 minutes. When the timer ends, do a 2 minute natural release, then quick release the remaining steam.
- If potatoes are still resistant after larger cuts, seal again and cook 1 additional minute on High with the same short natural release.
Finish
- Use Sauté (Low or Normal). Stir in green peas; simmer gently until peas are tender, 2 to 4 minutes. Turn off heat. Stir in garam masala and optional kasuri methi. Taste; adjust salt, add lemon juice, and optional coconut milk for body.
Notes
Cut size changes cook time. For mostly soft vegetables only, try 2 to 3 minutes high pressure with quick release and minimal natural release.
Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat gently with a splash of water if thickened; a squeeze of lemon at reheat brightens flavor.
Stovetop: follow the same base and vegetable steps in a heavy pot; cover and simmer until potatoes are tender, stirring occasionally.
Paneer: pan-fry separately and stir in after pressure, or warm gently on Sauté so it does not break.
Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat gently with a splash of water if thickened; a squeeze of lemon at reheat brightens flavor.
Stovetop: follow the same base and vegetable steps in a heavy pot; cover and simmer until potatoes are tender, stirring occasionally.
Paneer: pan-fry separately and stir in after pressure, or warm gently on Sauté so it does not break.
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