Vegetable Pressure Cooker Recipe – Quick Indian Mixed Veg Curry

Last Updated on 2 months by Neha Deshmukh

Vegetable Pressure Cooker Recipe – Quick Indian Mixed Veg Curry

Introduction

Hey everyone! If you’re anything like me, you love a good, hearty Indian curry, but sometimes life just gets busy. That’s where this Vegetable Pressure Cooker Curry comes in. It’s a total lifesaver on weeknights, delivering all the flavour you crave in a fraction of the time. I first made this when I was a student and needed something quick, comforting, and packed with veggies – and it’s been a family favourite ever since! It’s seriously the easiest way to get a delicious mixed veg curry on the table.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s incredibly quick – ready in under 20 minutes, thanks to the magic of the pressure cooker. It’s also super versatile; you can easily swap out vegetables based on what you have on hand. Plus, it’s a fantastic way to sneak in extra veggies, even for picky eaters. And honestly, the flavour is just amazing – a perfect blend of aromatic spices and tender vegetables.

Ingredients

Here’s what you’ll need to make this delicious curry:

• 2 potatoes, cubed
• 1 carrot, chopped
• 1 onion, chopped
• ¼ cup green peas
• ½ bell pepper, chopped
• ¼ cup green beans, chopped
• 1 tomato, chopped
• ¼ cup corn kernels
• 2 tablespoons spinach, chopped
• 1 green chili, chopped
• 1 teaspoon ginger-garlic paste
• ¼ teaspoon turmeric powder (haldi)
• Salt, as per taste
• 1 teaspoon red chili powder
• ¼ teaspoon garam masala powder
• 2 teaspoons coriander powder (dhaniya)
• 2 tablespoons olive oil
• ½ teaspoon cumin seeds (jeera)
• ½ teaspoon mustard seeds (rai)

Ingredient Notes

Let’s talk ingredients! Using olive oil is a little healthier than traditional Indian cooking oils, but feel free to use what you prefer. Cumin and mustard seeds are key for that lovely tempering – don’t skip them! They really wake up the flavours.

And the best part? You can totally customize the vegetables. I’ve used a mix here, but feel free to add cauliflower, peas, beans, or whatever seasonal veggies you love. This recipe is really adaptable to regional preferences too. If you’re in South India, you might add drumsticks or okra. In the North, you could throw in some paneer!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in your pressure cooker over medium heat. Once hot, add the cumin seeds and mustard seeds. Let them splutter – you’ll know they’re ready when they start to pop and become fragrant.
2. Add the chopped onion and green chili. Sauté for about 2 minutes, until the onions soften and turn translucent.
3. Now, toss in the cubed potatoes and cook for another 3 minutes. This helps to bring out their flavour.
4. Add the chopped tomato, ginger-garlic paste, red chili powder, coriander powder, turmeric powder, and salt. Pour in ½ cup of water and simmer for 2-3 minutes, stirring occasionally. This is where the magic starts to happen!
5. Add all the remaining vegetables – carrot, bell pepper, green beans, green peas, corn, and spinach. Sprinkle in the garam masala powder and give everything a good mix.
6. Seal the pressure cooker lid tightly. Cook on high heat for 1 whistle.
7. Once the whistle blows, turn off the heat and let the pressure release naturally. This is important – don’t force it!
8. Once the pressure is fully released, open the lid carefully. Garnish with fresh coriander leaves and serve hot with your favourite flatbread or rice.

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a large batch, cook it in two batches.
• Adjust the amount of green chili to your spice preference.
• For a richer flavour, you can add a tablespoon of cashew paste along with the tomatoes.

Variations

• My Mom’s Version: She always adds a pinch of sugar to balance the acidity of the tomatoes. It’s a small thing, but it makes a big difference!
• For the Kids: My little one isn’t a huge fan of spice, so I sometimes leave out the green chili and reduce the red chili powder.
• Extra Veggies: Feel free to add other vegetables like cauliflower, mushrooms, or even peas.

Vegan Adaptation

This recipe is naturally vegan! Just make sure you’re using a vegan-friendly oil.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to ½ teaspoon or omit the green chili.
• Medium: Use 1 teaspoon of red chili powder and 1 green chili.
• Hot: Use 1 ½ teaspoons of red chili powder and 2 green chilies.

Festival Adaptations (Navratri, Janmashtami)

During Navratri, you can skip the onion and garlic to make this a vrat-friendly dish. For Janmashtami, it’s perfect as is – a simple, satisfying meal.

Serving Suggestions

This curry is fantastic with:

• Roti or naan
• Steamed rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just thaw it overnight in the refrigerator before reheating.

FAQs

What vegetables can I substitute in this recipe?

Absolutely! Feel free to swap in any vegetables you like. Cauliflower, beans, peas, mushrooms, and even paneer work great.

Can I make this curry without a pressure cooker?

Yes, you can! Just cook it in a regular pot on the stovetop. It will take longer – about 45-60 minutes – but the flavour will be just as good.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What is asafetida (hing) and where can I find it?

Asafetida, or hing, is a pungent spice used in Indian cooking. It adds a unique flavour and aids digestion. You can find it in most Indian grocery stores or online.

Can I freeze leftover mixed veg curry?

Yes, definitely! It freezes beautifully. Just make sure to store it in an airtight container.