Pressure Cooker Veggie Party: A Quick and Easy One-Pot Wonder (with More Transitions!)
Craving a delicious and wholesome meal but short on time? Look no further than this Mixed Vegetable in Pressure Cooker Recipe! It’s your one-stop shop for a complete and satisfying vegetarian dish, bursting with flavor and ready in no time.
This recipe is all about convenience. Imagine tossing all your favorite colorful veggies into a pressure cooker along with a vibrant spice paste, and letting the magic happen! In under 30 minutes, you’ll have a hearty and flavorful dish that’s perfect for busy weeknights or a casual get-together.
A Symphony of Spices Unveiled:
The secret weapon in this recipe is the aromatic spice paste. Don’t be intimidated by the list of ingredients – most are pantry staples! Poppy seeds, rice flakes, peppercorns, cinnamon, cloves, chilies, coriander seeds, cumin seeds, garlic, and ginger come together to create a flavor explosion. Grinding them into a smooth paste ensures all the wonderful aromas and tastes are released when cooked with the vegetables. This fragrant paste forms the base of our delicious curry.
Veggie Bonanza! A Celebration in Your Cooker:
Now comes the fun part: the veggies! This recipe throws a party in your pressure cooker with French beans, carrots, potatoes, cauliflower, green peas, and sweet corn. Each bite offers a delightful textural and flavor contrast. Feeling adventurous? Add your favorite chopped vegetables like broccoli or mushrooms for an even more vibrant experience.
Paneer Power: A Savory Addition:
For a protein boost, this recipe incorporates paneer, a soft Indian cheese. Cubed paneer adds a delightful savory element to the mix and soaks up all the delicious flavors of the curry. You can substitute paneer with tofu or chickpeas for a vegan twist.
Creamy Perfection: The Finishing Touch:
Once the pressure cooker has done its magic, a touch of cream is added to create a luxuriously creamy finish. This creamy base ties all the flavors together and complements the vibrant veggies beautifully.
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Ready to whip up this pressure cooker party in your own kitchen? Let’s get cooking!
Mixed Vegetable in Pressure Cooker Recipe
Ingredients
For the Spice Paste (makes about ¾ cup):
- 1 medium onion peeled
- 1 tablespoon poppy seeds khus-khus
- 1 tablespoon thick rice flakes chawal, soaked
- 8-10 black peppercorns kalimirch
- 2 cinnamon sticks dalchini
- 2 cloves laung/lavang
- 3 whole dry Kashmiri red chilies broken into pieces
- 1 tablespoon coriander dhania seeds
- 1 teaspoon cumin seeds jeera
- 5 cloves garlic lehsun, peeled
- 1 inch ginger adrak
- 2 tablespoons water
Other Ingredients:
- 1 ½ tablespoons oil
- ¾ cup finely chopped tomatoes
- ¼ cup chopped French beans
- ¼ cup peeled and chopped carrots
- ¼ cup peeled and chopped potatoes
- ¼ cup cauliflower florets
- ¼ cup fresh green peas
- ¼ cup sweet corn kernels
- ½ cup chopped paneer
- 1 teaspoon sugar
- Salt to taste
- ¼ cup cream
Instructions
- Create the Flavor Base: Grind the poppy seeds, rice flakes, peppercorns, cinnamon, cloves, chilies, coriander seeds, cumin seeds, garlic, and ginger into a smooth paste with 2 tablespoons of water.1 tablespoon poppy seeds, 1 tablespoon thick rice flakes, 8-10 black peppercorns, 2 cinnamon sticks, 2 cloves laung/lavang, 3 whole dry Kashmiri red chilies, 1 tablespoon coriander, 1 teaspoon cumin seeds, 5 cloves garlic, 1 inch ginger, 2 tablespoons water, 1 medium onion
- Sauté the Spice Paste: Heat oil in your pressure cooker and add the prepared spice paste. Sauté over low heat for 5-7 minutes, stirring occasionally.1 ½ tablespoons oil
- Add the Tomatoes: Increase the heat to medium and add the chopped tomatoes to the pressure cooker. Sauté for an additional 3-4 minutes, allowing the tomatoes to soften and release their juices.¾ cup finely chopped tomatoes
- Veggie Time!: Add all the chopped vegetables (French beans, carrots, potatoes, cauliflower, green peas, and sweet corn) along with the paneer, sugar, and salt. Pour in 1 cup of hot water and stir gently to combine.¼ cup chopped French beans, ¼ cup peeled and chopped carrots, ¼ cup peeled and chopped potatoes, ¼ cup cauliflower florets, ¼ cup fresh green peas, ¼ cup sweet corn kernels, ½ cup chopped paneer, 1 teaspoon sugar, Salt to taste, 3 whole dry Kashmiri red chilies
- Pressure Cook Perfection: Close the pressure cooker lid and pressure cook on high heat for 2 whistles. Allow the pressure to release naturally for a few minutes before carefully opening the lid.
- Creamy Finish: Stir in the cream and mix well.¼ cup cream
- Serve and Enjoy: Serve your delicious Mixed Vegetable curry hot with phulkas or your favorite flatbread.
