Vegetable Curry Recipe
A rich, creamy Indian vegetable curry that's hearty, full of spices, and easy to make in a pressure cooker with tender mixed vegetables and creamy cashew or coconut base.
Equipment
- 1 Pressure Cooker for cooking vegetables quickly and locking flavor
Ingredients
Main ingredients
- 2 to 3 tablespoon Oil
- 1 cup Onion very finely chopped
- 1 Green chili slit or chopped (optional)
- 1 tablespoon Ginger garlic paste
- 1 cup Pureed tomatoes not too tangy
- 20 Cashews blended into a smooth paste or replace with coconut milk/nut butter
- 4½ cups Mixed vegetables carrots, potatoes, green beans, peas, cauliflower, optional sweet corn
- ¾ to 1¼ teaspoon Kashmiri red chili powder adjust to taste
- 1 teaspoon Garam masala or 1½ tablespoon mild curry powder
- 1 teaspoon Cumin powder
- 1 to 1½ teaspoon Coriander powder
- ⅛ teaspoon Turmeric
- 1 teaspoon Salt adjust to taste
- ½ teaspoon Cumin seeds optional
- 3 Cardamoms optional
- 1 inch Cinnamon stick optional
- 1 Bay leaf or curry leaves optional
- 1 tablespoon Kasuri methi optional
- 2 to 4 tablespoon Chopped coriander leaves for garnish
Instructions
Instructions
- Heat oil in pressure cooker. Add onion and sauté until golden brown.
- Add green chili and ginger garlic paste. Sauté for 1-2 minutes.
- Add pureed tomatoes. Cook till mixture thickens and oil separates.
- Blend cashews with water to make paste (or use coconut milk/nut butter).
- Add chopped carrots and sauté. Then add remaining veggies and mix to coat in spices.
- Stir in cashew paste or substitute. Cook for 1-2 minutes.
- Add enough hot water to reach desired consistency. Lock lid, bring to pressure and cook until vegetables are tender.
- Garnish with crushed kasuri methi and coriander leaves before serving.
Video
https://youtube.com/watch?v=P7YgWojG1rc%3Frel%3D0
Notes
Store leftovers in airtight containers in fridge for 3-4 days or freezer for longer. Reheat gently. Use quick release to avoid overcooking veggies.