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We are on for another round of Blogging Marathon. Thanks to Valli for accommodating 14 more enthusiastic bloggers as Group 2 for the 2nd round of 7 day-Blogging Marathon. Basically there are 2 groups of bloggers posting everyday for the next 7days. It was a lot of fun doing the marathon the first time around and I’m looking forward to this round as well.

To keep things simple, I chose 30 minute meals as the theme. I’m always looking for quick and easy meals for weeknights since I don’t have the energy or the time to slave for hours in the kitchen after a long work day. I try to make a big batch of sambar, dal, a rice dish and have some dosa or idli batter ready, so at least I can make something quick for my son and think about what else to make for dinner (this way he’s calm enough and lets me think of a menu). I also keep store bought frozen rotis handy. For more useful tips on making quick weeknight meals, head over to Nupur’s post, it has ton of information on how to organize and plan meals and some of her tried and tested menu ideas. Do check it out. I wish I could be at least 50% organized like her.

Coming to today’s recipe: I pressure cook a lot and I’m looking for recipes that are made in the pressure cooker. I own 4 pressure cookers of different materials (steel/ aluminum & hard-anodized) and sizes. So when I saw this recipe in Tarla Dalal’s newsletter, I wanted to try it right away. This is a great side dish with tons of veggies and super yummy gravy. We loved the slightly spicy gravy and the perfectly cooked veggies. This goes well with both rice and rotis. So all you need is to cook some rice (in another pressure cooker) or heat up those (frozen) rotis and warm up some of that leftover dal. Dinner’s served!!

Recipe adapted from Tarla Dalal.com

Print Recipe
Mili Jhuli Subzi (Mixed vegetable Curry) Yum
Mili Jhuli Subzi (Mixed vegetable Curry)
Course side dish
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 Carrots – medium, chopped
  • 1 Potato – medium, chopped
  • ¼ cup Green Beans – chopped (I used frozen chopped beans)
  • ¼ cup Cauliflower – chopped
  • ¼ cup Green peas
  • ¼ cup Corn
  • 2 Tomatoes – medium, chopped
  • 1 tbsp Tomato Paste
  • ½ of 16 oz Chickpeas White kidney beans or (Cannellini beans) – . cans, rinsed and drained
  • 2 tbsps Cashew Butter
  • to taste Salt
  • 1 tsp Sugar (optional)
To be ground to paste:
  • 1 Onion – medium, chopped
  • 1 tbsp Poppy Seeds
  • 1 tbsp poha Thick
  • 8 - 10 Peppercorn
  • 2 Cinnamon ” stick
  • 2 Cloves
  • 3 Chilies Dry Red
  • 1 tbsp Coriander Seeds
  • 1 tsp Cumin seeds
  • 3 cloves Garlic
  • 1 Ginger ” – piece
Course side dish
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 Carrots – medium, chopped
  • 1 Potato – medium, chopped
  • ¼ cup Green Beans – chopped (I used frozen chopped beans)
  • ¼ cup Cauliflower – chopped
  • ¼ cup Green peas
  • ¼ cup Corn
  • 2 Tomatoes – medium, chopped
  • 1 tbsp Tomato Paste
  • ½ of 16 oz Chickpeas White kidney beans or (Cannellini beans) – . cans, rinsed and drained
  • 2 tbsps Cashew Butter
  • to taste Salt
  • 1 tsp Sugar (optional)
To be ground to paste:
  • 1 Onion – medium, chopped
  • 1 tbsp Poppy Seeds
  • 1 tbsp poha Thick
  • 8 - 10 Peppercorn
  • 2 Cinnamon ” stick
  • 2 Cloves
  • 3 Chilies Dry Red
  • 1 tbsp Coriander Seeds
  • 1 tsp Cumin seeds
  • 3 cloves Garlic
  • 1 Ginger ” – piece
Mili Jhuli Subzi (Mixed vegetable Curry)
Instructions
  1. Soak poppy seeds & poha in water for at least 10 minutes. Chop your veggies in the mean time.
  2. Grind all the ingredients under paste into a smooth paste using little water.
  3. Heat 1tbsp oil in a pressure cooker and add the prepared paste. Sauté on low flame for 5-7 minutes or until the paste doesn’t smell raw anymore.
  4. Add tomato paste and chopped tomatoes. Cook until mushy, about 3 minutes.
  5. Add the veggies along with salt, sugar (if using), cashew butter and 1 cup of hot water, mix gently; close the lid and cook on high flame for 2 whistles (takes about 8-10 minutes).
  6. Let the steam release naturally, and then open the lid.
  7. Garnish with coriander leaves and serve with either steamed rice or roti.
  8. Original recipe used paneer & cream, I used cannellini beans & cashew butter instead. Add paneer along with the other veggies to the pressure cooker and proceed with the rest of the recipe. Mix in cream after cooking the veggies.
Recipe Notes

Check out what the my fellow Marathoners are cooking today!!

30 Minutes Meals:

Priya Mahadavan

Pavani

Seven Days of Salad:

lla

For Ongoing 7 Events:

Priya Suresh

Harini

Kids Friendly:

Vatsala

Jay

Seven Days of Rice:

Veena Krishnakumar

Priya Vaasu

And the Rest:

Divya Vikram

Kamalika

Padma Rekha

Suma Gandlur

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18 thoughts on “Mili Jhuli Subzi (Mixed vegetable Curry)”

  1. Poha for the gravy paste is interesting and new – i have been eyeing the cashew butter at the store, but studiously avoiding it – But I am sure it lends a fabulous creamy texture and flavor to the dish – May be one day I will keel and get me some :)! I pressure cook much of the time – makes for healthy and fast meals and I am with you on that one :)Thanks for sharing this kootu with us.

  2. Priya, Cashew butter & almond butter are my go-to ingredients to make creamy gravies for curries or pastas without having to add dairy cream or milk. They taste great on toast with jelly too. I highly recommend you to try them, I’m sure you’ll like them.Thanks Ila.

  3. Poha in a gravy? Very interesting..Poha at home is not appreciated though I love poha, I rarely cook for myself. So this surely is a great way to sneak in poha!

  4. yummy mixed veggie curry!…i didn’t know about cashew butter…will surely look for it next time!SmithaSmitha’s Spicy Flavors

  5. WOww curry looks sooo rich, thats really a very quick and delicious curry..glad to run again BM along with u Pavani..

  6. This looks absolutely delicious.. It was really a very innovative curry I have ever seen..Indian Recipe Book

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