Ingredients for paste: 1 tbsp cashews 1 tsp khus khus (white poppy seeds) 1/4 cup fresh grated coconut (frozen works as well) 3-6 cloves garlic (optional) 1 inch piece ginger 1 tsp red chilli powder (or to taste) 1 tsp turmeric powder 1 tsp sea salt (or to taste) 2 tsp coriander powder (dhaniya) 1 tsp garam masala powder 1/4 cup plant based yogurt or plant milk
Whole Spices, to add to above paste (optional): 1 bay leaf 2 cardamom pods 3 cloves 1 small piece cinnamon 1-2 green chillies, chopped (as per taste)
Ingredients: 2 tbs + 1-2 C water 1 1 C plant yogurt 1 large onion, finely chopped (optional) 1 large tomato finely chopped 1/2 cup chopped green beans 1/2 cup chopped carrots 1/2 cup chopped potato 1/2 cup green peas 1/2 cup cauliflower florets Vegetables can be substituted and quantities changed based on availability/season
Grind all paste ingredients with as little water as possible.
Add water to the bottom of instant pot, then place the steam rack insert inside.
Layer vegetables according to cook time in instant pot, poring masala paste on the top most layer. Be careful not to let this paste become too runny and touch the bottom of instant pot insert. They will burn.
Set the instant pot to the high pressure “Steam and More” setting for 2 minutes, making sure the valve at the top is pointed to the steaming mode.
After it is finished, quick release the pressure by moving the valve forward to the venting mode.
Open the instant pot, remove the insert, and mix the vegetables with 1-2 cups of water, plant yogurt, and plant milk.
Serve with chopped cilantro. Enjoy with parathas, rotis, naan, tortillas, pita pockets etc!
You can use your choice of mixed seasonal vegetables, cut into bite sized chunks. I like to use the following: 1 chayote squash 1 handful of fresh green beans cut into bite sized pieces 2 carrots cut into bite sized pieces 1 C peas 2-3 tomatoes chopped 1/4 head of cabbage red or green 1 bell pepper 1 C edamame or black eyed peas cooked 1 potato, cubed 1 sweet potato, cubed
Optional: 1 Beetroot, 1 Onion, 4-6 cloves of garlic etc.
Masala paste: 1/3 – 1/2 C Roasted gram or dalia or roasted peanuts or any nuts or seeds of your choice like sun flower seeds, pumpkin seeds etc. 6-10 Green chilies 1 in. organic ginger 4-6 black peppercorns 1 clove 1 tbs poppy seeds 1 bunch organic coriander 1/4 – 1/3 C coconut grated or pieces or dessicated coconut
Add 1 C water and Set instant pot to *Saute*, as you prepare masala paste.
Masala paste method:
Dry grind roasted nuts or seeds to a powder.
Then add green chilies, ginger, peppercorns, clove, poppy seeds, and stems of coriander, and grind to a fine paste.
Then add the coconut and coriander leaves, and pulse to grind to a coarse paste.
Play around with the ingredients for the masala paste, omit what you don’t have and add any spices you like.
Add all veggies in layers with veggies with longest cooking time at the bottom (root vegetables, potatoes, carrots, etc.) , and shortest cooking time on top.
Top the layers with masala paste.
Set to Manual High Pressure for 2 mins, then Quick Pressure Release (QPR)
If all the veggies are not cooked, mix well and close lid and set it aside for 10 mins in retained heat.
After cooked, adjust salt and spices as desired. Play around with the ingredients for the masala paste, omit what you dont have and add any flavoring agents you like.
Serve with rotis, chapatis, pita, tortilla or with brown rice.
Enjoy. This dish is our family favorite and we make it every week. 😊
No oil, one pot method of making a side of veggies in the Instant Pot.
1/4 C water 1/2 a large red onion cut into thin long strips 2 potatoes, cubed 1 big Italian eggplant, cubed Spices: 2 tsp coriander powder 2 tsp cumin powder 1 tsp red chili powder or red pepper flakes 1 tsp amchur optional (powdered raw mango) available at an Indian grocery store near you 1 tsp salt
Layer the first 4 ingredients in the order mentioned above in an Instant Pot.
Set to High Pressure, Steam & more for 0 min, QPR (Quick Pressure Release).
Transfer to a serving dish immediately to halt further cooking.
Sprinkle all the spices over the cooked vegetables. Stir gently to coat spices evenly. Eggplant pieces should retain their shape but ensure that they are cooked.