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Easy Undhiyu (Mixed Vegetable Casserole – Instant Pot)

Easy Undhiyu (Mixed Vegetable Casserole - Instant Pot)

Discover the vibrant flavors of India with our Easy Undhiyu, a delightful mixed vegetable casserole that comes together effortlessly in your Instant Pot! This traditional dish, brimming with seasonal vegetables and aromatic spices, is not just a feast for the senses but also a wholesome, nutritious option for your family. Perfect for busy weeknights or special gatherings, this recipe will have everyone asking for seconds. Dive into this culinary adventure and learn how to create a dish that embodies the heart of Indian cuisine, with minimal effort and maximum flavor!

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Indian
Serves: 4 servings

Ingredients

  1. 1 cup mixed vegetables (eggplant, potatoes, green beans)
  2. 1/2 cup fenugreek leaves
  3. 1 onion, chopped
  4. 2 tomatoes, chopped
  5. 1 teaspoon ginger-garlic paste
  6. 2 tablespoons oil
  7. 1 teaspoon cumin seeds
  8. 1 teaspoon garam masala
  9. Salt to taste
  10. 1/2 cup water

Instructions

  1. Prepare all vegetables by washing and chopping them into medium-sized pieces. Cut eggplant, potatoes, and green beans into uniform chunks to ensure even cooking.
  2. Wash and finely chop fenugreek leaves, removing any tough stems. Set aside.
  3. Turn on the Instant Pot and select the Sauté mode. Heat 2 tablespoons of oil and add cumin seeds, allowing them to splutter and release their aromatic oils.
  4. Add chopped onions and sauté until they turn translucent and light golden brown, approximately 3-4 minutes.
  5. Stir in ginger-garlic paste and cook for another minute until the raw smell disappears.
  6. Add chopped tomatoes and cook until they become soft and start breaking down, creating a thick base.
  7. Add mixed vegetables (eggplant, potatoes, green beans) and fenugreek leaves to the pot. Gently mix to combine with the base.
  8. Sprinkle garam masala and salt over the vegetables. Stir to distribute spices evenly.
  9. Pour 1/2 cup water into the pot, ensuring vegetables are slightly moistened but not completely submerged.
  10. Close the Instant Pot lid, set the valve to sealing position, and select Manual/Pressure Cook mode. Cook on high pressure for 8-10 minutes.
  11. Once cooking completes, allow natural pressure release for 5 minutes, then carefully do a quick release.
  12. Open the lid, gently stir the vegetables, and check for doneness. Vegetables should be tender but not mushy.
  13. Let the Undhiyu rest for 5 minutes before serving to allow flavors to meld. Serve hot with roti or rice.

Tips

  1. Preparation is Key: To ensure even cooking, chop your vegetables into uniform sizes. This will help them cook at the same rate and achieve the perfect texture.
  2. Choose Fresh Ingredients: Opt for fresh fenugreek leaves and seasonal vegetables for the best flavor. If fenugreek is unavailable, you can substitute with spinach for a similar taste.
  3. Sauté for Flavor: Don’t skip the sauté step! Cooking the onions and spices before adding the vegetables enhances the overall flavor of the dish.
  4. Adjust Spice Levels: Feel free to adjust the amount of garam masala and salt according to your taste preferences. If you enjoy a bit of heat, add some green chilies or red chili powder.
  5. Natural Pressure Release: Allowing the Instant Pot to release pressure naturally for a few minutes helps the vegetables finish cooking gently and prevents them from becoming mushy.
  6. Serving Suggestions: Undhiyu pairs beautifully with roti, rice, or even naan. Consider serving it with a side of yogurt or a fresh salad to balance the meal.
  7. Leftovers: This dish tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition Facts

Calories: kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: g

Cholesterol: 0mg

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