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mixed vegetable curry with sesame sauce
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5 from 5 votes

Mixed Vegetable Curry with Sesame Sauce - Instant Pot

Knows as Bhogichi Bhaji in Maharashtra this curry is made to celebrate the seasonal bounty of winter vegetables. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree
Cuisine: Indian
Keyword: curry, mixed vegetable curry
Servings: 6
Calories: 136kcal


Part 1 Spice Paste:

  • 1 tablespoon roasted dry coconut
  • 1 tablespoon roasted peanuts
  • 1 tablespoon roasted sesame seeds
  • 1/2 tablespoon grated ginger
  • 6 garlic cloves

Part 2:

  • 1 tablespoon cooking oil
  • 1/2 teaspoon turmeric
  • 1 tablespoon cumin and coriander powder
  • 1 tablespoon 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 teaspoon teaspoon salt to taste
  • cilantro for garnish


  • Make a fine paste of all the ingredients from Part 1 with 1/4 cup of water.
  • Set Instant Pot to sauté mode and heat oil. Add the spice paste and cook for a minute stirring frequently. Add 1/4 cup of water and mix well.
  • Add turmeric, red chili powder, ground cumin, ground coriander, tomatoes and sauté. 
  • 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. 
  • Close Instant Pot with pressure valve to sealing. Cook on Manual/Pressure Cook(Low) for 2 minutes followed by Quick release.
  • Garnish with cilantro. Enjoy with warm Roti topped with sesame seeds. 



Calories: 136kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 746mg | Fiber: 9g | Sugar: 10g | Vitamin A: 4165IU | Vitamin C: 17.3mg | Calcium: 65mg | Iron: 1.7mg
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