Mixed Vegetable curry is a simple North Indian curry dish made with a variety of fresh vegetables in an onion tomato gravy flavored with spices and herbs. It is healthy, gluten-free, vegetarian, one pot meal and can be easily made vegan. Pairs perfectly with Poori, Naan, paratha, and even rice.
Mixed Vegetable curry is a simple North Indian curry dish made with a variety of fresh vegetables in an onion tomato gravy flavored with spices and herbs. It is healthy, gluten-free, vegetarian, one pot meal and can be easily made vegan. Pairs perfectly with Poori, Naan, paratha, and even rice.
Start the Instant Pot on saute, heat oil, and add cumin seeds, bay leaf followed by onions. Saute till onions turn translucent. Next, add ginger garlic green chilies, and spices, and saute for a couple of mins.
Stir in the tomato puree and cashew paste. Mix well and saute for 2 mins. Add in the vegetables, potato, cauliflower, french beans, bell pepper, carrots, green peas, corn, paneer, and water, and deglaze the bottom. Mix well.
Pressure cook in the Instant Pot on High for 2 minutes. Release pressure after 5 mins and open the lid after cooking completes. Add crushed Kasuri methi, cream, and cilantro leaves. Mix well.