Ingredients
- Carrot – 3 peeled and cut into slightly
- big chunks Potato – 2 big peeled and cut into
- big chunks Beans – 15 about 1 inch
- Cauliflower – 1/4 cut into florets
- Green peas – 1/4 cup
- Onion – 1 finely sliced
- Green chilies – 3 adjust to spice level
- Garam masala – 1/4 tsp
- Whole black pepper – 1/4 tsp optional or pepper powder – 1/2 tsp
- Cloves – 1
- Cardamom – 1 or 1/4 tsp
- Bay leaf – 1
- Cinnamon – 1 small piece
- Coconut milk – 2 cups
- Water – 2 cups
- Curry leaves – a few
- Salt – 1 + 1/2 tsp
- Coconut oil – 1 tbsp + 1/2 tsp
Instructions
STOVETOP VERSION
- ️Heat 1 tbsp coconut oil in a pan. Add bay leaf, black pepper, cinnamon, cardamom, and clove; sauté briefly until aromatic.
- ️ Add onions, green chilies, and curry leaves; sauté until onions turn translucent.
- Furthermore, add mixed vegetables and salt; sauté for 1 minute.
- ️ Add 1 + 1/2 cup water and 1/2 cup coconut milk; bring to a boil.
- ️ Pressure-cook for 1 minute, then perform a quick release to avoid overcooking.
- f️urthermore, Add the remaining 1 + 1/2 cup coconut milk, 1/2 cup water, and 1/2 tsp coconut oil; cook for another 1 minute.
FOR THE INSTANT POT VERSION
- Turn on IP in saute mode
- Heat 1 tbsp coconut oil in a pan. Add bay leaf, black pepper, cinnamon, cardamom, and clove; sauté briefly until aromatic.
- ️ Add onions, green chilies, and curry leaves; sauté until onions turn translucent.
- Furthermore, add mixed vegetables and salt; sauté for 1 minute.
- ️ Add 1 + 1/2 cup water and 1/2 cup coconut milk; bring to a boil.
- ️ Cook for 1 minute at high pressure and perform a quick release to avoid overcooking.
- f️urthermore, Add the remaining 1 + 1/2 cup coconut milk, 1/2 cup water, and 1/2 tsp coconut oil; cook for another 1 minute.
Video
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