Mixed vegetable curry with sesame sauce – Instant Pot

Bhogichi Bhaji – A traditional Maharashtrian mixed vegetable curry with a spicy sesame sauce that celebrates the seasonal bounty of winter vegetables cooked in an earthy, aromatic sauce with coconut, peanuts and sesame seeds.

During my last Indian grocery store visit, a couple of weeks ago I found the traditional winter veggies for this recipe  already available. So I decided to give them a try in the Instant Pot and bought the baby eggplants, fresh green chickpeas in pod, the Indian green beans (vaal).  The only vegetable I was worried about over cooking was the baby eggplant. So I cut them a little bigger to adjust the cook time for the remaining ingredients and I was happy to see the veggies cooked so perfectly in the Instant Pot.

mixed vegetable curry with sesame sauce

The traditional recipe uses 5 vegetables (eggplant, green beans, carrots, tomatoes and green chickpeas) pictured below, but feel free to substitute with any hardy vegetables of your choice. The sauce is very unique with distinct warm flavored spices and makes the curry delicious.

Check out more details on the three day festival of Sankrant celebrated in India and  my original stove top recipe for this mixed vegetable curry that I posted 2 year back.

Bhogichi Bhaji (Traditional maharashtrian mix vegetable curry with sesame sauce)
Bhogichi Bhaji (Traditional maharashtrian mix vegetable curry)

Here is the quick video on how I made it. Very important to deglaze the pot a few times:

5 from 1 vote
mixed vegetable curry with sesame sauce
Print
Mixed Vegetable Curry with Sesame Sauce - Instant Pot
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Knows as Bhogichi Bhaji in Maharashtra this curry is made to celebrate the seasonal bounty of winter vegetables. 

Course: Entree
Cuisine: Indian
Servings: 6
Calories: 136 kcal
Author: Archana
Ingredients
Part 1 Spice Paste:
  • 1 tbsp roasted dry coconut
  • 1 tbsp roasted peanuts
  • 1 tbsp roasted sesame seeds
  • 1/2 tbsp grated ginger
  • 6 garlic cloves
Part 2:
  • 1 tbsp cooking oil
  • 1/2 tsp turmeric
  • 1 tbsp cumin and coriander powder
  • 1 tbsp red chili powder
  • 1/2 cup fresh green chickpeas removed from the pods
  • 1 cup flat green beans cut into 1 inch pieces
  • 6 baby eggplant cut into quarters
  • 1 tomato diced
  • 2 carrots peeled and sliced
  • 1.5 tsp teaspoon salt to taste
  • cilantro for garnish
Instructions
  1. Make a fine paste of all the ingredients from Part 1 with 1/4 cup of water.
  2. Set Instant Pot to sauté mode. Once the hot sign displays add the spice paste to the oil and cook for a minute stirring frequently. Add 1/4 cup of water and mix well.
  3. Add turmeric, red chili powder, cumin powder, coriander powder, tomatoes and sauté. 

  4. Add remaining vegetables and salt. Add 1 cup water and mix well deglazing the pot making sure the curry paste is not stuck to the bottom of the pot. 

  5. Close Instant Pot with pressure valve to sealing. Cook on Manual/Pressure Cook(Low) for 2 minutes followed by Quick release.
  6. Garnish with cilantro. Enjoy with warm Roti topped with sesame seeds. 

Nutrition Facts
Mixed Vegetable Curry with Sesame Sauce - Instant Pot
Amount Per Serving
Calories 136 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 148mg 6%
Potassium 746mg 21%
Total Carbohydrates 21g 7%
Dietary Fiber 9g 36%
Sugars 10g
Protein 4g 8%
Vitamin A 83.3%
Vitamin C 21%
Calcium 6.5%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

Top 10 Instant Pot Recipes of 2017

Here are the Top 10 Instant Pot recipes of 2017 from Ministry of Curry that you’ve loved the most this year!

We made so many memories developing these recipes, creating the recipe videos and sharing them with you. We are gratified with the success you had using Ministry of Curry’s Instant Pot recipes and all that we have learnt together in this delicious journey!

It was hard to limit these to the top 10 but here are your favorites: Continue reading “Top 10 Instant Pot Recipes of 2017”

Five dry chutney’s that feature an exclusive carrot chutney

Chutney is an assortment of essential condiment in Indian cusine with endless varieties – sweet, spicy, tangy, dry or wet. Here is my attempt to revive memories of childhood, to preserve them and adapt them to my new home far far away from the home I grew up.

I grew up in a Maharashtrian home where the dining table is always adorned with a tray filled with variety of pickles and dry chutneys. The dry chutneys have a long shelf life and hence can be stored at room temperature for weeks. Growing up, I have memories of my mom packing them on long trips to go with “dashmi” – semi sweet parathas, similar to these pumpkin parathas.

These chutneys make a great accompaniment to any meal, adding a unique taste, texture and aroma. In most traditional meals, there is always a spoon or two of spicy chutney and pickle served next to the lemon wedge and salt. I enjoy eating the dry chutney in a grilled cheese sandwich or sprinkled over a hot bowl of khichdi for an extra kick!

Here is a photo of my mom’s chutney and pickle tray from my last trip to India:

pickles and chutney

 

This summer when my mom visited me, learning to make these chutneys was on my to-do list. So one fine day when my mom started to make them, I was stunned to see how simple and quick they were. We made 5 different chutneys in little more than an hour. The authentic chutney recipes were done in under 10-15 minutes each and my moms signature chutney with grated carrots took just a bit longer.

dry chutney

Black Sesame Chutney:

1/2 cup black sesame seeds
1/4 cup peanuts
1 teaspoon salt
5 garlic cloves
1 tablespoon red chili powder

In a small pan, roast sesame seeds on low-medium heat for 3-3 minutes or until aromatic and they start making popping sound. Keep aside.
In the same pan roast peanuts for 2 minutes. Allow to cool.
Add all the ingredients to food processor and grind until all the ingredients have incorporated well. Store in an airtight container.
Add a few drops of oil over the chutney, after serving in your plate.

Coconut chutney:

1 cup dry unsweetened shredded coconut
8-10 garlic cloves
1 tablespoon red chili powder
1 teaspoon salt
1 teaspoon sugar

Add all the ingredients to a small food processor jar and pulse until all the ingredients are well incorporated. Store in an airtight container.

Garlic Peanut chutney:

1/2 cup peanuts
15 small spicy green chilies or 5 jalapeños, rough chopped
8-10 garlic cloves
1-1/2 tablespoon oil, divided
1 teaspoon salt

Add 1/2 tablespoon oil to a small pan. Roast garlic cloves and chilies for a minute. Add peanuts and roast them until they turn golden brown, 1-2 minutes.
Allow to cool. Pulse in a food processor with salt until the peanuts are roughly ground.
Add remaining oil to the pan, put the chutney from the food processor in the pan. Roast for 10 minutes on medium-low heat or until the chutney gets crunchy.
Allow to cool and store in an airtight container.

Peanut chutney:

1 cup peanuts
8-10 garlic cloves
1 tablespoon red chili powder
1 teaspoon salt

Roast peanuts in a small pan, on medium heat for 2-3 minutes. Allow them to cool.
Add peanuts and all the ingredients to a small food processor jar and pulse until all the ingredients are well incorporated. Store in an airtight container.

Mom’s exclusive Carrot Chutney:

This is my mom’s signature chutney and everyone who has tasted it has been astonished with the flavors, textures and the unique taste. Usually my mom will air dry grated carrots for a day or two in direct sunlight. To speed up the process we used oven at low temperatures to crisp up the grated carrots. We allowed the baked carrots to cool down and then once again sauté them in oil for a minutes to get a perfectly crispy flavor bursting chutney!

1 cup carrots, packed, grated
1 tablespoon sesame seeds
1 tablespoon red chili powder
1 teaspoon salt
1 tablespoon oil

Preheat oven to 300 degrees F. Line a baking tray with parchment paper. Spread grated carrots evenly on a baking tray.
Bake for 15-20 minutes, stirring every 5 minutes, until the carrots become crispy, golden brown. Allow to Cool.
In a medium pan add oil and sesame seeds. Saute for a minute on medium heat. Add carrots and sauté for another minute on low heat.
Turn the heat off. Add red chili powder and salt. Mix well and Allow to Cool. Store in an airtight container.

Carrot Makhana Kheer {carrot foxnuts pudding}- Instant Pot

Carrot Makhana Kheer – A deliciously creamy dessert made with the healthy, gluten free fox nuts cooked with milk, carrots with the floral essences of cardamom and saffron.

Continue reading “Carrot Makhana Kheer {carrot foxnuts pudding}- Instant Pot”

Baingan Bharta – Instant Pot

Baingan Bharta Instant Pot? We know, sounds a bit crazy, but yes totally doable.

Baingan bharta is a classic Indian vegetarian dish cooked with smoky and flavorful roasted eggplant cooked in onions, garlic, tomatoes and chilies. Served with toasted naan or pita bread as a main course or serve it as a dip with some chips as an appetizer. This make ahead dish will be a hit either ways!

baingan bharta Instant Pot

This Baingan Bharta Instant Pot recipe is adapted from my stove-top version of baingan bharta. The traditional way to cook this recipe is to cook the whole eggplant over charcoal or direct fire. Given the mess it creates with the charred eggplant on open fire aka my indoor stove top burners, I cook this over the grill in the summers or in the oven.

Last summer, while my mom was with me, we experimented quiet a lot of dishes using eggplant. Baingan bharta was one of those. And although it is not as ‘instant’ as we would like, we were happy to see the flavors not being compromised. It tasted very similar to the oven broiled eggplant that is then cooked on stove top.

baingan bharta Instant Pot

So the most challenging part is to sauté the sliced eggplant 3-6 discs at a time until they start to get lightly charred. It tool me about 30 minutes to char and partially cook 2 medium eggplants. The process after that was super easy and since the eggplant is peeled before cooking, there is no mess trying to peel a hot charred eggplant.

You can also change up this Instant Pot Baingan Bharta  recipe by:

  • add mustard seeds instead of cumin or skip them altogther
  • add or skip green chilies
  • tomatoes and scallions for garnish are optional

4 from 2 votes
baingan bharta Instant Pot
Print
Baingan Bharta Instant Pot
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 
Smoky and flavorful roasted eggplant dish cooked in onions, garlic and spices.
Course: Appetizer, Main Course
Cuisine: Indian
Servings: 4
Calories: 189 kcal
Author: Archana
Ingredients
  • 1.5 LB eggplants 2 medium
  • 4 tablespoon oil
  • 1/4 teaspoon cumin seeds
  • 1 large onion finely diced
  • 6 garlic cloves minced
  • 1 teaspoon green chilies minced
  • 12-15 curry leaves optional
  • 1/2 teaspoon turmeric
  • 2 to matoes diced and divided
  • 1 teaspoon salt
  • 1/4 cup scallions chopped
  • 1/4 cup cilantro chopped
Instructions
  1. Peel and slice the eggplants, about 1/4th inch thick slices.
  2. Set Instant Pot to saute(more) mode. Add 1/2 tablespoon of oil to the Instant pot and line up a single layer of eggplant slices. Cook on each side for 2 mins or until they get lightly charred. Use a glass lid to also help the eggplant cook.
  3. Take out the partially cooked slices, add more oil and cook the remaining eggplant sliced adding oil as needed. Set aside all the eggplant slices.
  4. Add 1 tablespoon oil to the Instant Pot. Add cumin, turmeric, onions, garlic, and green chilies, mix well and cook for 2 minutes.  Add 1/4 cup of water and deglaze the pot with a spatula clearing any browned bits from the pot. Add half of the tomatoes and mix well. Add the eggplant slices and salt. Close Instant Pot with pressure valve to sealing. Pressure cook for 4-6 minutes depending on the thickness of the slices and how much they are already cooked.

  5. Allow Natural pressure release or quick release after 5 mins. Open the Instant Pot and set it to sauté mode. Mash the eggplant slices with a spatula or potato masher. Add half of the remaining tomatoes, scallions and cilantro. Allow any excess water to evaporate. Garnish with remaining tomatoes, scallions and cilantro. Enjoy with toasted naan, pita bread or chips.

Nutrition Facts
Baingan Bharta Instant Pot
Amount Per Serving
Calories 189 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Sodium 596mg 25%
Potassium 464mg 13%
Total Carbohydrates 15g 5%
Dietary Fiber 6g 24%
Sugars 7g
Protein 2g 4%
Vitamin A 5.6%
Vitamin C 83.5%
Calcium 4.7%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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I grew up not enjoying certain vegetables and Dill was high up on that list. I grew up in a family where we were expected to eat whatever was served for our main meals uncomplainingly. Which probably is the reason that I now truly appreciate the unique flavors and textures of so many different vegetables and fruits. Continue reading “Garlic Dill Lentils – Instant Pot”

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I would have never thought of making Biryani with brown rice. Since I started making Biryani in my Instant Pot, it has become a repeat one-pot meal in our family. It is a favorite in our house and making it with brown basmati only makes it more healthier. After posting my Instant Pot Chicken Biryani recipe I received so many questions on how to make this with brown basmati. My initial thinking was that it is not going to work out with the flavor and moreover the textures with the chicken and Rice cooking together. But more I started using brown rice, I understood how soaking it can drastically change the cooking time especially with Instant PotContinue reading “Brown Rice Chicken Biryani – Instant Pot”