Mixed Vegetable Curry with Sesame Sauce - Instant Pot
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Calories
136 kcal
-
Course
Main Course
-
Cuisine
Indian
Mixed Vegetable Curry with Sesame Sauce - Instant Pot
Description
Mixed Vegetable Curry with Sesame Sauce combines a finely ground paste of roasted coconut, peanuts, and brown sesame seeds with aromatics like garlic and ginger, along with warming spices including turmeric, cumin, coriander, and Kashmiri red chili powder. Cooked under pressure in an Instant Pot, the vegetables absorb the flavorful sauce, becoming tender while retaining their texture. The green chickpeas and baby eggplants add unique elements to the vegetable medley. The final garnish of fresh cilantro brightens the dish.
The curry is designed to be served with warm flatbreads such as roti or parathas, which help soak up the sauce. It also complements rice dishes like Ven Pongal or Khichdi for a gluten-free meal option. Additional side salads can enhance the meal's variety.
Since some vegetables used are specialty items found in Indian grocery stores, substitutions with similarly firm vegetables or frozen mixed vegetables are possible without greatly altering the dish. The pressure cooking method ensures quick preparation while developing deep flavors.
Ingredients
Part 1 Spice Paste:
- 1 tablespoon unsweetened dried coconut roasted
- 1 tablespoon peanuts roasted
- 1 tablespoon brown sesame seeds roasted
- ½ tablespoon ginger grated
- 6 garlic minced, cloves
- ¼ cup water
Part 2:
- 1 tablespoon neutral cooking oil generic cooking oil
- ¼ cup water
- ½ teaspoon Turmeric ground
- ½ tablespoon cumin ground
- ½ tablespoon ground coriander
- 1 tablespoon Kashmiri red chili powder
- ½ cup chickpeas removed from the pods, fresh green
- 1 cup flat green beans cut into 1 inch pieces
- 6 baby eggplant cut into quarters
- 1 tomato diced
- 2 carrot peeled and sliced
- 1½ teaspoon kosher salt
- ¼ cup cilantro finely chopped
Instructions
- Make a fine paste of all the ingredients from Part 1 with water.
- Set Instant Pot to sauté mode and heat oil. Add the spice paste and cook for a minute stirring frequently. Add water and mix well.
- Add turmeric, red chili powder, ground cumin, ground coriander, tomatoes and sauté.
- Add remaining vegetables and salt. Add 1 cup water and mix well deglazing the pot making sure the curry paste is not stuck to the bottom of the pot.
- Close Instant Pot with pressure valve to sealing. Cook on Manual/Pressure Cook(Low) for 2 minutes followed by Quick release.
- Garnish with cilantro. Enjoy with warm Roti topped with sesame seeds.
Notes
- Serve the curry with hot roti or parathas for a traditional pairing.
- It can also accompany South Indian dishes like Ven Pongal or Khichdi for a gluten-free option.
- If specialty vegetables are unavailable, substitute with hardy fresh or frozen mixed vegetables.
- The Instant Pot method speeds cooking and intensifies flavors without overcooking the vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 148mg | 6% |
| Potassium | 746mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 4165IU | 83% |
| Vitamin C | 17.3mg | 19% |
| Calcium | 65mg | 7% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
