A delicious and lip-smacking easy vegetable curry in a pressure cooker with Indian flavors is perfect for any flatbreads and rice varieties.
Vegetable curry is a combination of vegetables, spices, and fresh cream. This vegetable curry is delicious and one of the easiest curries to prepare in a few minutes. Cooking the curry in the pressure cooker saves time, energy, and nutrients and seals the flavours of the curry. This creamy, easy vegetable curry is comfort and soulful curry with a mildly spicy and more creamy consistency. It pairs well with flatbreads, piping hot rice, and flavoured rice.
Every home in India has a style of preparing vegetable curry with their favourite masalas. Today, I’m sharing my basic curry recipe with the available ingredients in the pantry. Also, I used fresh cream to give creamy and smooth consistency to the curry.
Ingredients need to make this recipe
The measurements are given below in the recipe card. There are two tabs. One is the US cup, and the other is Metric measurements. Do click the tab according to your preference.
- mixed vegetables (use any vegetables as per your taste)
- onion
- tomato
- Ginger Garlic Paste
- chilli powder
- garam masala powder
- turmeric powder
- fresh cream
- oil
- salt
How is easy vegetable curry made in a pressure cooker?
This recipe is easy and quick to make in a pressure cooker. It hardly takes 15 to 20 minutes to cook the dish from start to finish. Firstly, wash and cut vegetables to even sizes. Then in a pressure cooker, add oil on medium heat. Add finely sliced onions and saute until translucent. Secondly, add in tomatoes and saute well until it turns mushy.
Then add Ginger Garlic Paste and masala powders. Sautee until the raw smell disappears. Finally, add all the chopped vegetables and saute well until vegetables turn soft. Add a cup of water and pressure cook for only five minutes on medium heat. Switch off the flame and wait until the pressure settles.
Open the lid and let the curry boil for a minute or two. Now add fresh cream and switch off the flame. Garnish it with coriander leaves and serve it with rotis, rice, etc.
Variations
- You can substitute coconut milk with fresh cream. Also, if coconut isn’t available in your pantry, add full-fat milk to the vegetable curry.
- Choice of vegetables is purely your taste. Try to add potatoes as it helps to give body to the curry.
- You can add any masalas according to your taste. Masalas like chat masala, garam masala, and sambhar powder go well with this simple curry with a different flavour.
- If you are non-vegetarians, egg, chicken, and mutton go well for this recipe.
- Soya granules, paneer (cottage cheese), tofu, and chickpea are perfect choices for this recipe.
Some Indian curries you may like to try
Let’s see the step-by-step preparation of easy vegetable curry.
In a pressure cooker, add oil on medium heat. To it, add chopped onions and saute until it turns translucent.
Now add chopped tomatoes and saute till the tomatoes turn mushy.
Add Ginger Garlic Paste, turmeric powder, and chili powder to the mixture and saute until the raw smell disappears.
Wash and cut the vegetables to equal sizes and add to the sauteed onion and tomato mixture.
Saute the mixed vegetables for two to three minutes.
Add the required quantity of water and salt to taste. Cover the lid and pressure cook for four to five minutes.
Switch off the flame and wait until the pressure settles. Open the lid and let it boil for two to three minutes. Now add fresh cream to the vegetable curry. Stir it for a minute and switch off the flame.
Finally, add some garam masala powder and garnish with coriander leaves and serve it with rotis, piping hot steamed rice, and flavoured rice.
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/ or comment below, which means a lot to me. Happy Cooking!
Easy Vegetable Curry/ Vegetable Curry in a Pressure Cooker
Equipment
Ingredients
- ½ cauliflower ( medium size)
- 2 potato
- 1 cup green peas (fresh)
- 10 French beans (numbers)
- 2 carrot
- 1 onion (medium size)
- 3 tomato (medium size)
- 4 tablespoon fresh cream
- ½ teaspoon Ginger Garlic Paste
- ½ teaspoon chilli powder ( to taste)
- ¼ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- 3 tablespoon oil ( sunflower oil)
- ¼ teaspoon salt (to taste)
Instructions
- In a pressure cooker, add oil on medium heat. To it, add chopped onions and saute until it turns translucent.
- Now add chopped tomatoes and saute till the tomatoes turn mushy.
- Add Ginger Garlic Paste, turmeric powder, and chili powder to the mixture and saute until the raw smell disappears.
- Wash and cut the vegetables to equal sizes and add to the sauteed onion and tomato mixture.
- Saute the mixed vegetables for two to three minutes.
- Add the required quantity of water and salt to taste. Cover the lid and pressure cook for four to five minutes.
- Switch off the flame and wait until the pressure settles. Open the lid and let it boil for two to three minutes. Now add fresh cream to the vegetable curry. Stir it for a minute and switch off the flame.
- Finally, add some garam masala powder and garnish with coriander leaves and serve it with rotis, piping hot steamed rice, and flavoured rice.
Notes
- You can substitute coconut milk with fresh cream. Also, if coconut isn’t available in your pantry, add full-fat milk to the vegetable curry.
- Choice of vegetables is purely your taste. Try to add potatoes as it helps to give body to the curry.
- You can add any masalas according to your taste. Masalas like chat masala, garam masala, and sambhar powder go well with this simple curry with a different flavour.
- If you are non-vegetarians, egg, chicken, and mutton go well for this recipe.
- Soya granules, paneer (cottage cheese), tofu, and chickpea are perfect choices for this recipe.
Nutrition
Leander Fernandes
Very nice and wonderful recipe
A comfort meal
JAYANTHY
Thank you and do try the recipe and let me know your feedback.