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.

 

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”

Garlic Dill Lentils – Instant Pot

Garlic Dill Lentils – A delicious lentil dish cooked with fresh dill, garlic and green chilies.

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”

Sweet Potato Casserole – Instant Pot

Sweet Potato Casserole – A creamy, lightly sweetened sweet potato side dish with the warm aromas of cinnamon, nutmeg and all spice is a must-have side dish for holiday dinners!

Continue reading “Sweet Potato Casserole – Instant Pot”

Tasty Cabbage Rice – Instant Pot

Cabbage Rice is a simple and tasty, vegan rice dish that is loaded with vitamins from cabbage and has just right heat from fresh ginger and green chilies.

This is one of my mom’s newest recipe that I got to taste and learn when she visited me this summer. When she first made it on the stove-top, I was not sure if it would be a good recipe for Instant Pot. As, this recipe does not use a lot of water. The soaked rice is basically slow cooked with little water and then all the juices from shredded cabbage.  It did take us a couple of tries to achieve this perfect Instant Pot recipe! Continue reading “Tasty Cabbage Rice – Instant Pot”

Ragda Patties {pattice} – Instant Pot

A popular street food in India, Ragda patties is a dish everyone must try once. A spicy white peas curry served over potato patties and dressed up with sweet and tangy chutneys, crispy sev and garnished with diced onions and fresh cilantro. Every bite is an magical explosion of “spicy, sweet and tangy” AKA “CHAT-PATA” flavors and the melt in mouth potato patties.

Unlike the kind you would get from a street cart or restaurant, this homemade version is much more healthier without compromising on the taste! Continue reading “Ragda Patties {pattice} – Instant Pot”

Red Wine & Beetroot Risotto – Instant Pot

Red Wine & Beetroot Risotto – I first tasted this heavenly risotto a few weeks back at the Saltyard restaurant in Atlanta! Anything with words beetroot and risotto is something I would want to try and I was pretty surprised with the delicate and distinctive flavors of this gorgeous dish.

My son and I were visiting Atlanta for academic competitions with some friends. We all had a great time watching the competitions and were proud to come home with a few medals. While in Atlanta, we got to spend few evenings dining out as we explored the beautiful city.

One evening we dined at the Saltyard restaurant that had a very engaging atmosphere. They offered a wide selection of diverse cuisine cooked from locally sourced ingredients. As we sat down at the relaxed and vibrant dining room, we were impressed by all the seasonal dishes on their tapas menu. Butterbean guacamole bruschetta, street-cart-style corn, flash fried Brussels (drooling), we savored every dish as it arrived. The presentation, the ingredients, and the taste were all on the mark.

My favorite was the red wine and beetroot risotto, cooked with seasonal tender spring peas, beetroot, lemon oil and garnished with Parmigiano-Reggiano, golden fried garlic chips, and fresh dill. Every bite of that creamy risotto was packed with the distinct flavor of the fresh ingredients, and with a beautiful creamy texture of arborio rice cooked to perfection with the hint of red wine.

red wine and beetroot risotto

When I came home, trying out the beetroot risotto in my instant pot was on my to-do list. I usually buy beetroots with leaves, that I saute with some Indian spices for a healthy side dish or stir-fry with lentils.

beet roots

Peel and slice each beetroot into 3-4 slices. These sliced cook tender in the instant pot in about 7 minutes of high-pressure cooking time.

beetroot slicesStart with garlic, and a lot of it, thinly sliced. Turn the Instant Pot on Saute(More) mode and once the hot sign displays, cook them in olive oil for 4-5 mins stirring frequently until they turn crisp and golden. Take the garlic slices out and keep aside for garnishing. I then cook the risotto in the same garlic infused the oil.  The result is creamy, flavorful and stunning beetroot risotto with a hint of red wine that can be enjoyed with some freshly grated parmesan, scallions or parsley, fried garlic and freshly ground pepper.

Here is my version of the Red Wine and Beet Root Risotto in Instant Pot, inspired from the saltyard restaurant:

0 from 0 votes
red wine & beetroot risotto
Print
Red Wine & Beetroot Risotto - Instant Pot
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Red Wine and Beetroot Risotto - A delicious, healthy and beautiful dish with creamy textures and delicate flavors from red wine, garlic, and beets.
Course: Side Dish
Cuisine: Italian
Servings: 4
Author: Archana Mundhe
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 8-10 garlic cloves thinly sliced
  • 1 small onion diced
  • 1 cup arborio rice
  • 1/2 cup red wine
  • 2 cups low sodium vegetable broth
  • 2 medium beetroots peeled and sliced
  • 1/2 teaspoon salt
  • Garnish
  • 2 tablespoon Parmigiano Reggiano grated
  • 2 tablespoon scallions thinly sliced
  • 1 teaspoon black peppercorn ground
Instructions
  1. Turn Instant Pot to Saute(more) mode. Once the hot sign displays, add oil and garlic. Cook garlic, until they turn golden and crispy stirring frequently. Take the garlic out and keep aside, leaving the extra oil in the pot.
  2. Add onions and cook for 1-2 mins until translucent and soft. Add rice and lightly toast for a minute stirring often. Add red wine and mix well, cooking for a minute as the wine reduces.
  3. Add broth, sliced beets, and salt.
  4. Close Instant Pot with the pressure valve to sealing. Cook in Manual(Hi) for 7 minutes followed by NPR.
  5. Open the Instant Pot and take out the beets in a small blender. Blend to a smooth puree and put the puree back in the Instant Pot. Mix well. Add fresh ground pepper.
  6. Garnish with Parmigiano Reggiano, scallions and garlic slices.
  7. Enjoy hot!

 

Corn Poblano Chowder – Instant Pot

Corn Poblano Chowder – An earthy, peppery corn chowder cooked with summer’s seasonal bounty of sweet corn, tomatoes, poblano peppers, spicy jalapeno, potatoes and fresh parsley. A satisfying, gluten-free vegan recipe without any cream or cheese and is so effortless in the Instant Pot. Continue reading “Corn Poblano Chowder – Instant Pot”

Vegetable and Paneer Biryani – Instant Pot

Vegetable and Paneer Biryani – A classic Indian one pot meal that is full of flavors and aromas from whole spices, garam masala and the long grain basmati rice.

I have been trying to perfect my vegetable biryani in the Instant Pot for months now. After the success of my InstaPot Chicken Biryani recipe in just a few tries, I was surprised to see how much different it was to cook vegetable Biryani in the Instant Pot. Although I was using the same rice and similar spices, it took many failed attempts (mushy rice, undercooked rice, mushy veggies etc) before I got the technique right. The key was to choose the right kind of vegetables and also more importantly cut them right so they all cook within 6 mins of pressure cooking time. Continue reading “Vegetable and Paneer Biryani – Instant Pot”