Go Back
–+ servings
0 from 0 votes
Print
Instant pot Kadai vegetable
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Spicy vegetable stir fry with kasuri methi and other fragrant spices

Course: Main Course
Cuisine: North Indian
Servings: 4
Author: cookingwithpree
Ingredients
For marination
  • 11/2 cups Paneer cubed
  • 1 Green capsicum diced
  • 2 Big carrots chopped
  • 6 to 7 baby corn sliced in big pieces
  • 1 onion diced
  • 1 tbsp kasuri methi
  • 1 tbsp oil
  • 1/4 cup Yogurt
  • 1/2 tsp red chilly powder
  • 1/2 tsp tandoori powder/chat masala/ garam masala
  • 1 tsp coriander powder
  • 1 tbsp finely chopped mint (optional)
For the sabji
  • 1 Big tomato cubed ( remove the pulp before cubing)
  • 1/2 onion cubed
  • 1 tbsp finely chopped ginger garlic or use ginger- garlic paste
  • 1/2 tsp cumin seeds
  • 1 tbsp oil (olive oil)
  • salt as needed
Instructions

  1. Add all the ingredients given under "to marinate" in a big bowl and give it a mix, until all the veggies and paneer are coated in the masalas and yogurt. Refrigerate it over night or for couple of hours at least

  2. Once the veggies are marinated, switch on the saute mode in your IP. Add the oil and let it become hot.

  3. Then add the cumin seeds and let it splutter. Then add the ginger garlic and saute for a minute.

  4. Now add the cubed onions and tomato and saute it for a minute. Make sure the bottom of the IP does not burn. If it does, deglaze it with a bit of water.

  5. Now switch off the saute mode and add the marinated veggies, salt as need and close the IP lid. Cook in manual High pressure for 2 minutes and release pressure immediately. Serve with rotis/ parathas.