10 Easy Vegan Recipes | Vegan Indian Foods by Manjula’s Kitchen
Embracing a vegan lifestyle doesn’t mean you have to give up on the rich and flavorful experience of Indian cuisine. Here at Manjula’s Kitchen, we bring you a collection of vegan Indian food that is both delicious and easy to prepare. Let’s dive into 10 easy vegan recipes that will make your meals exciting and nutritious. These vegan Indian recipes are perfect for anyone looking to incorporate more plant-based meals into their diet.
1. Vegan Aloo Gobi
Aloo Gobi is a classic Indian dish made with potatoes and cauliflower. This flavorful and hearty dish is a staple in many Indian households and is a great example of vegan Indian food that is both satisfying and healthy. The combination of tender potatoes and cauliflower florets cooked with aromatic spices like cumin, turmeric, and garam masala makes this dish irresistible. Aloo Gobi is not only delicious but also easy indian recipesto prepare, making it a perfect choice for busy weeknights. Serve it with roti or rice for a complete meal.
2. Chana Masala
Chana Masala is a spicy and tangy chickpea curry that is a favorite among many. It’s one of the 10 easy vegan recipes that you can prepare quickly, and it’s packed with protein and flavor, making it a perfect vegan food recipe. Chickpeas are simmered in a rich tomato sauce flavored with an array of spices like coriander, cumin, and chili powder. This dish is hearty and comforting, ideal for lunch or dinner. Pair it with steamed basmati rice or warm naan for a satisfying meal.
3. Vegan Palak Tofu
Palak Tofu is a delicious twist on the traditional Palak Paneer. Instead of paneer, tofu is used to keep this dish vegan. The creamy spinach sauce pairs perfectly with the tofu, creating a nutritious and tasty vegan Indian recipe. Spinach is blended into a smooth puree and cooked with spices, then combined with tofu cubes to create a delightful dish. This vegan version retains all the flavors of the original and is a fantastic way to enjoy spinach and tofu in a new and exciting way. Serve it with jeera rice or chapati.
4. Baingan Bharta
Baingan Bharta is a smoky and flavorful eggplant dish that is popular in north indian recipes. This dish is made by roasting eggplants and cooking them with tomatoes, and spices, making it a delightful addition to your collection of vegan food recipes. The roasting process gives the eggplant a unique smoky flavor, which is then enhanced by the addition of spices like cumin, coriander, and garam masala. Baingan Bharta is perfect as a side dish or a main course when served with roti or rice.
5. Vegan Vegetable Biryani
Vegetable Biryani is a fragrant and flavorful rice dish cooked with a variety of vegetables and spices. This vegan version is just as delicious as the traditional one, making it a must-try among vegan Indian recipes. The rice is layered with a mixture of vegetables like carrots, peas, and bell peppers, along with aromatic spices such as cardamom, cinnamon, and cloves. Biryani is a complete meal in itself and can be enjoyed with a side of raita or salad.
6. Tofu Tikka Masala
Tofu Tikka Masala is a vegan take on the classic Chicken Tikka Masala. Tofu is marinated in spices and yogurt, then cooked in a rich and creamy tomato sauce. This dish is perfect for those looking for vegan food recipes that are both hearty and flavorful. The tofu absorbs the flavors of the marinade and the sauce, resulting in a dish that is rich and satisfying. Serve it with basmati rice or naan to soak up the delicious sauce.
7. Vegan Rajma
Rajma is a kidney bean curry that is a staple in North Indian cuisine. This vegan version is just as delicious and comforting, making it a great choice for anyone seeking vegan Indian food that is both nutritious and satisfying. Kidney beans are cooked in a spiced tomato gravy, flavored with a blend of spices like cumin, coriander, and garam masala. Rajma is traditionally served with rice, making it a wholesome and filling meal.
8. Masoor Dal
Masoor Dal is a simple yet flavorful red lentil curry. It’s one of the easiest vegan Indian recipes to prepare and is packed with protein and fiber, making it a healthy addition to your meal rotation. Red lentils are cooked with tomatoes, and spices, creating a comforting and nourishing dish. Masoor Dal is perfect for a quick lunch or indian dinner recipes and can be enjoyed with rice or chapati.
9. Vegan Korma
Vegan Korma is a creamy and mildly spiced curry made with a variety of vegetables and a rich coconut-based sauce. This dish is perfect for those looking for 10 easy vegan recipes that are both luxurious and easy to make. The vegetables are simmered in a sauce made from coconut milk, cashews, and spices, resulting in a dish that is rich and flavorful. Vegan Korma can be served with rice or naan for a complete meal.
10. Vegan Pulao
Vegan Pulao is a simple and flavorful rice dish cooked with vegetables and aromatic spices. It’s a versatile dish that can be enjoyed on its own or as a side, making it a great addition to your list of vegan Indian food recipes. The rice is cooked with vegetables like peas, carrots, and bell peppers, along with spices such as cumin, cinnamon, and bay leaves. Vegan Pulao is perfect for a quick and easy meal and can be paired with raita or a salad.
Conclusion
These 10 easy vegan recipes showcase the versatility and richness of vegan Indian food. From hearty curries to flavorful rice dishes, these recipes are sure to bring joy and nutrition to your table. Explore more vegan Indian recipes and discover the delicious possibilities of plant-based cooking with Manjula’s Kitchen. Happy cooking and enjoy your journey with vegan food recipes!
By incorporating these dishes into your diet, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for breakfast, snacks, main courses, or desserts, there’s a vegan Indian recipe to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!
Crispy okra (bhindi) served with a flavorful tomato curry is a mouthwatering side dish. You will be sure to impress your guests with this unique vegetable dish!
Mix cornstarch with three tablespoons of water and keep aside.
Blend the tomatoes and ginger to make tomato puree.
Heat the oil in a saucepan over medium high. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add cumin seeds, and asafetida and stir for a few seconds now add coriander; turmeric, red chili, salt, and sugar stir fry for a few seconds and add tomato puree.
Cook the tomatoes for about 4-5 minutes, add cornstarch, and cook for about 3 minutes. Gravy should be pourable consistency. Gravy is ready to keep aside.
Fried Okra
In a bowl put the okra and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly okra should be nicely coated with spices but the mix should not be runny.
Heat the oil in a frying pan over medium-high heat, the frying pan should have about 1 inch of oil. Oil should be moderately hot when you put okra in oil it should float right away but not change color.
Put one okra at a time into the oil and fry till they are golden brown on both sides this should take about four minutes.
Take them out over a paper towel.
Serve the Okra over gravy; don’t mix it as you should pick up the okra with gravy.
Notes
Suggestions
You can prepare the gravy and okra in advance; gravy can be refrigerated for 4-5 days. Fried okra should be stored at room temperature for 3-4 days. Before serving heat, the gravy and heat the gravy in a frying pan like stir fry so they become crunchy and serve over the gravy.
You can serve the fried okra without gravy as a side dish they taste great
Mango pickle is a spicy and tangy gluten free condiment. Almost every Indian household has their own favorite recipes for Mango Pickle. It is a popular condiment adds the extra "oomph" to every meal.
1 large green mango raw pickling mango/about 2-1/2 cup cubed mango (they are available at Indian and Asian grocery store)
1 tablespoons salt
1teaspoon red chili powder, adjust to taste (lal mirch)
1/4teaspoons turmeric (haldi)
1tablespoons coriander seeds crushed(dhania)
1tablespoon fennel seeds crushed(Saunf)
1 teaspoon fenugreek seeds (sabut mathi)
1 teaspoon nigella seeds/kalonji
2tablespoons mustard oil or olive oil
Instructions
Wash and dry the mango, cut in small cubes with skin.
In a glass bowl put the mango with salt and mix it well.
Set aside for about 3-4 hour. Mix and by this time there will be some salt water. Squeeze the mango, and save the water, as we will use later.
Spread the mango slices over dry surface and let it dry out preferably in sun light for 4-5 hours. Mango slices should be little dry but still moist. Note: Mangoes will reduce in volume.
Add all the spices to salt water and keep it aside.
Mix spices, water and oil to mango slices.
Keep the Mango pickle in glass jar with lid on. Pickle should be ready in 4-7 days. Mango slices are nicely marinated with spices.
Spicy Bread Pakoras, Pakoras are all time favorite snack, at least for me. Bread Pakoras are made so many different ways, but this time I have layered the bread with spicy sweet and sour potatoes like chutney. Before I decided to do this recipe, I have served these pakoras to many friends, the only thig they could say wow. They could not figure out what I have used for filling. Bread Pakora is all time favorite snack; at least for me. I have made these bread pakoras so many ways, but this recipe is different, and taste great. I have layered these pakoras with spicy sweet and sour potato like chutney. Before I decided to do this recipe, I have served these pakoras to many friends, the only thig they could say wow. They could not figure out what I have used for filling. You don’t need any chutney or dipping sauce, but green cilantro or mint chutney enhance the flavor.Recipe will serve 4.
In a bowl mix all the dry ingredients together, besan, corn starch, salt, asafetida and baking soda, mix it well. Add oil and add water slowly to make a thick and smooth batter. Set aside.
Filling
In a frying pan heat the oil over medium heat. When oil is moderately hot add cumin seeds, asafetida, coriander powder, ginger, green chili, and red chili powder stir fry for few seconds.
Next add potatoes, salt, black salt, mango powder, garam masala and sugar stir for about 2 minutes, add ½ cup of water keep stirring and keep mashing the mix if needed add little more water. Mix should be very mushy and soft like a spread. Add cilantro and mix it well.
Taste the potato mix it should be spicy after you spread the mix to bread and fry with batter spice level will go down. I always keep the mix extra spicy. Mix is ready keep aside.
Making Pakoras
Spread the mix generously on two slices of bread, then close sandwiches with other slices of bread.
Remove the crest from the bread all sides and slice them in the shape you like. I am slicing them in 6 pieces because the bread I am using have big slices.
Heat about 1 inch of oil in a frying pan on medium high heat moderately. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
Dip the bread into the batter one at a time, making sure bread are completely covered with batter. Then, slowly drop them into the frying pan.
Turn them quick and take them out quick. We are going to double fry these pakoras. Fry them all then put them back in frying pan and fry the pakoras until they are golden-brown both sides.
Spicy Bread Pakora is a popular vegan Indian street foodsnack loved for its crispy exterior and flavorful filling. This spicy bread pakora recipe offers a tantalizing twist to the traditional version, making it a perfect choice for those who enjoy a bit of heat in their appetizers. If you’re wondering how to make spicy bread pakora, look no further! Follow along for a step-by-step guide to creating this delicious treat.
Step 1: Prepare the Filling
To start making spicy bread pakora, prepare the filling mixture. Combine mashed potatoes, finely chopped green chilies, chopped cilantro, grated ginger, garam masala, amchur (dry mango) powder, and salt in a bowl. Mix well to ensure all the ingredients are evenly incorporated. This flavorful filling adds a delightful kick to the bread pakora. If you prefer a milder version, you can adjust the amount of green chilies according to your taste preferences.
Tip: For a variation in filling, you can add crumbled paneer or shredded cheese to the potato mixture for added richness and texture. Check out Manjula’s recipe for Paneer Pakora for inspiration.
Step 2: Prepare the Batter
Next, it’s time to prepare the batter for coating the bread slices. In a separate bowl, combine chickpea flour (besan), rice flour, salt, ajwain (carom seeds), turmeric powder, cumin seeds, and red chili powder. Gradually add water to the dry ingredients while whisking to form a smooth, lump-free batter. The consistency should be thick enough to coat the bread slices evenly. This flavorful batter is what gives spicy bread pakora its signature crunchy coating.
Variation: For a gluten-free option, you can substitute rice flour with cornflour or a gluten-free flour blend. Manjula offers a recipe for Gluten-Free Rice Flour Pakoras that you might find useful.
Step 3: Assemble the Bread Pakoras
Now, it’s time to assemble the spicy bread pakoras. Take a slice of bread and spread a generous amount of the prepared potato filling mixture on one side. Place another slice of bread on top to form a sandwich. Carefully cut the sandwich into desired shapes, such as triangles or rectangles. Dip each sandwich piece into the prepared batter, ensuring it is coated evenly on all sides.
Tip: To enhance the flavor and aroma, you can add a pinch of chaat masala to the batter before dipping the bread slices. Manjula shares her recipe for Chaat Masala, which you can make at home with a blend of aromatic spices.
Step 4: Fry the Pakoras
Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully place the coated bread pakoras into the oil, making sure not to overcrowd the pan. Fry the pakoras until they turn golden brown and crispy on all sides, flipping them occasionally for even cooking. Once done, remove the pakoras from the oil and drain excess oil on paper towels.
Benefit: While spicy bread pakoras are undoubtedly indulgent and delicious, they are best enjoyed in moderation as a treat due to their deep-fried nature. Pair them with a fresh salad or chutney for a balanced snack.
Step 5: Serve and Enjoy!
Once fried to perfection, serve the spicy bread pakoras hot and crispy alongside your favorite chutney or dipping sauce. They make for a delightful appetizer or tea-time snack, perfect for sharing with friends and family. The combination of crunchy exterior and flavorful filling is sure to tantalize your taste buds and leave you craving for more.
By incorporating these tips and variations, you can elevate the classic bread pakora into a spicy and irresistible snack that’s bound to impress your guests. Check out more appetizer recipes on Manjula’s Kitchen for further culinary inspiration, such as her Vegetable Pakoras or Samosas. Cheers to delicious snacking!
Lately pesto has become one of my favorite condiments to keep. Basil Pesto is an Italian delicacy. It is super easy to make, and you can use it in so many ways, making variations of dishes. My grandkids enjoy pesto pasta, my son's favorite is making pesto sandwiches, and I like salad and roasted vegetables with pesto. Pesto has a vibrant color and brightens up any dish you make. Basil is a very aromatic herb. I have basil plants in my backyard. Because basil is the main ingredient for this recipe, I am always prepared. This is also vegan and gluten free recipe.This recipe will make about 8 oz of Pesto.
In a food processor, pulse the basil, spinach, pine nuts, black pepper, lemon juice, and salt.
Blend until the mixture is well blended but still has some texture, pausing to scrape down the sides, as necessary.
Now add the olive oil in the food processor and pulse for a few seconds, scrape the sides, and pulse it again.
I like to use a rubber spatula to scrape the sides. Pesto is now ready.
Adjust the ingredients to your taste.
Notes
Notes:I usually will make pesto in a larger quantity for later use. Freeze the pesto in an ice cube tray and make sure a few hours later to transfer the frozen cubes of pesto out and place in freezer zip lock baggies.Serving Suggestions:Toss with pasta as a sauce, over baked potatoes or grilled vegetables, toss it with salad, or spread it onto crackers or toasted slices of bread.You will also enjoy these related recipes, Grilled Caprese Sandwich, Vegan Macaroni and Cheese, Zucchini Pasta, Creamy Butternut squash, Creamy Spinach Pasta
Parathas always have been a family-favorite treat. Lately I have been trying to make gluten-free breads. A combination of bajra and besan with methi parathas taste delicious. These spicy Methi Bajra Parathas have a biscuit texture, which makes it very enjoyable. They also pair well with gravy-based dishes like Mixed Dal, Aloo Tamatar or you can serve with plain yogurt. You can enjoy these as a proper meal, or even as a great on-the-go lunch! I also enjoy these parathas with just hot cup of chai.This recipe will serve 2, and make 4 Parathas.
Mix all the ingredients for paratha together, millet flour, besan. Cumin, salt, chili flakes, turmeric, asafetida, sesame seeds, oil, and fenugreek leaves. Notes: if you don’t have fresh fenugreek leaves use dry methi known as Kasuri Methi.
Make the dough using hot water, you will need about 1/2 cup of water. Dough should be firm and pliable. Notes: dough should be prepare just before making paratha.
Dived the dough into 4 equal parts, oil your palm and roll them between your palms, to make them round petites.
Heat the skillet on medium high heat. To test, sprinkle a couple of drops of water on the skillet. The water should sizzle right away.
Roll the paratha in about 6” circle, roll them between two pieces of plastic that makes the rolling easy, I am using zip log bag.
Place the methi bajra paratha over the skillet. When start to change color, flip it over. You will notice some golden-brown spots.
After a few seconds, spread one teaspoon of oil on the aratha. Flip it again and lightly press the with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Masala Bell Pepper Curry, which is a Hyderabadi-style dish. Hyderabad dishes are very spicy and aromatic. For me, bell pepper curry represents these dishes well. I wanted to do a recipe for a side dish for a more formal get together. I happened to have some extra bell peppers in my fridge, so I decided to experiment with those.Since this is a dish for a party, I wanted the gravy to be spicy and rich. Of course, I had to try out variations of this recipe a few times to balance the flavor. This dish has a complex flavor. The nuttiness of the cashews, sesame seeds, and coconut blends perfectly together. The gravy for this dish is also very versatile. You can also make a variety of dishes with this gravy. You can try adding potatoes or paneer with this gravy base, comes out delicious. Bell Pepper Masala Curry is very aromatic and delicious, in addition to being vegan and gluten-free. If you enjoy hot and spicy food, indulge yourself with this dish! It pairs excellently with naan, puri, or plain white rice. Enjoy!Recipe will serve 4.
2medium size green bell peppercut into bite size pieces
Spice Mix
1tspoil
¼cupbroken cashews
1Tbspsesame seeds
1Tbspcoriander
1Tbspcoconut powder
Gravy
1 ½cupchopped tomatoI used 3 medium size tomatoes
1Tbspginger cut into small pieces
1Tbspchopped green chili
2Tbspoil
8fenugreek seedsmethi dana
1tspcumin seedsjeera
¼tspturmerichaldi
⅛tspasafetidahing
1tspred chili powderlal mirch
½tspsugar
1tspsalt
½tspgaram masala
Instructions
Cut the bell peppers in half and remove the core and discard and cut them in bite size pieces.
In a pan, heat 1 teaspoon oil. Add cashews, sesame seeds, coriander seeds, and on a low flame, stir fry them for about 2 minutes. Turn off the heat and add coconut stir together. After the mix comes to room temperature blend the mix using about 1/4 cup of water and make it into a paste and set aside.
Blend tomatoes, ginger, and green chili into a paste. Set aside.
Use the same frying pan, heat the oil on medium heat, oil should be moderately hot. Add cumin seeds, fenugreek seeds and asafetida stir for a minute add tomato paste. Add turmeric, salt, sugar, and red chili powder. Stir fry for about 2 minutes, oil will start separating.
Add the spice paste and cook for 2-3 minutes stirring. The spice mix will start to leave the oil. Add bell pepper stir and 1-1/2 cups of water and bring the gravy to boil.
Lower the heat to medium low and let it simmer for about 6-8 minutes. Until bell pepper is tender.
Gravy will thicken as it sits, if needed add more water.
Sprinkle the garam Masala and cover the pan.
Bell pepper curry is ready to serve. I like to serve this with Naan, or over plain rice.
"Grilled Veggie Healthy Bowl" is inspired by my daughter-in-law, who enjoys light, fresh, and healthy meals. She suggested I do this video after trying my recipe out. It's hard to believe something this healthy makes such a delicious and filling meal! In this recipe, I grilled asparagus, broccoli, bell pepper, zucchini, and cherry tomatoes. I then toss the grilled veggies with spiced chickpeas and a homemade ginger dressing. The ginger dressing definitely adds a kick to the flavor. This bowl is also pleasing to the eyes as it's filled with colorful vegetables and the chickpeas add some texture, in addition to protein! This dish vegan and gluten-free. This makes for a great lunch. Or you can serve this as a side dish or make a wrap using tortillas or flatbread. Recipe will serve 2 people.
½yellow bell pepper quarteredseeds and ribs removed
6florets of broccoli
10asparagus trimmed
Use the vegetables to your choice
Dressing
1TbspvinegarI am using rice vinegar
1Tbsplemon juice
2Tbspolive oil
1tspsugar
½tspsalt
¼tspblack pepper
1Tbspginger juice
Instructions
Prepare the dressing mix all the ingredients together, vinegar, lemon juice, olive oil, sugar, salt, black pepper, and ginger juice set aside. You can prepare the dressing even a few days earlier. This is my go-to dressing and I make this extra, so it is always ready.
Grilling the Vegetables: preheat the air fryer at 350-degree F. Spread the vegetables evenly on a tray, spray lightly with oil. Air fry for about 6 minutes. If you don’t have air fryer grill the veggies in the oven or on the stove.
Prepare the chickpeas, while vegetables are roasting, rinse the chickpeas few times changing the water. In a frying pan heat, the oil moderately, add chickpeas, stir fry for about 3 minutes. Chickpeas will catch some color. Add roasted cumin seed, black pepper, green chilies, ginger, and lemon juice cook and stir fry for about 2 minutes stirring occasionally, set aside. Chickpeas also can be prepared in advance.
Toss the vegetables and chickpeas together and drizzle the dressing.
Notes
Do not overcook the vegetables, otherwise the vegetables will become too soft or mushy and will lose the colors.
Keyword Air Fryer Recipe, Diabetic, Gluten Free, Grilled Vegetables, Healthy, Healthy Bowl, Healthy Lunch, Home Made, Low Cholesterol, Lunch Box Meal, Masala Chola, Refreshing, Salad, Spicy Chickpea, Vegan
Crispy delicious French Fries! Who doesn't enjoy French fries? It's the perfect comfort food! Homemade Fries, it’s actually quite simple and easy to make. In fact, this is a great snack for my grandkids when they come to visit me. My grandson will say very proudly my dadi (grandmother) makes the best fries.This recipe will serve 3
Wash and peel the potatoes, and slice potatoes into French fries, and place into ice cold water for at about 10 minutes. Soaking in water potatoes some of the starch will come out and water will look fogy. Remove them from water to clean kitchen towel and pat dry.
Heat oil in a frying pan over medium-high heat. Put the fries into oil, don’t over crowed them. Notes: overcrowding fries will bring oil temperature to very low and fries can become very oily.
Turn the fries occasionally, fry until golden brown it should take about 6-8 minutes. Remove fries from oil with a slotted spoon to drain on paper towel. Sprinkle the salt and fries are ready to serve.
Notes
My family and friends enjoy the fries with tamarind chutney, this exotic sweet and sour chutney is a delicious condiment. I always have this in my refrigerator. My grandkids also like to have a lemonade or Mango lassi with French fries.
This next recipe is due to many of you requesting I do a tasty and delicious recipe using the Instant Pot. I decided to try a recipe for "Vegetable Biryani". I have been a little hesitant to do recipes using the Instant Pot. Maybe it's because I have been cooking for so long and I'm set in my habits, or maybe it's my age! I will say I have loved using my Instant Pot more as a pressure cooker and love using it for that purpose! I make lentils and legumes using the Instant Pot and think it's great. Once I use the Instant Pot more and get used to the timings, I think it will allow me to give more precise times for my recipes. Vegetable Biryani is a complete, satisfying, one-dish meal. My mother would often say this dish is a fancy name for vegetable pulao. However, I think it is more than that. The secret behind this flavorful Vegetable Biryani is a spice mixture that creates the perfect balance of flavors. Basmati rice with a mix of fresh vegetables combined with this spice mixture turns into a dish of perfection! If you follow my steps, you'll see I try to make this recipe as simple as possible. Vegetable Biryani also makes a great lunch box meal. Make sure to check out the footnotes to see how you can make this dish vegan. Hope you enjoy!This recipe will serve 3
2cupmixed vegetablescubed potatoes, carrots, bell pepper, green beans cut into 1-inch pieces, cauliflower florets
¼cupPlain Yogurtwhisked
¼cupMint leavesPudhina finely chopped
1 ¼cupWater
Spices
3whole Green CardamomElaichi
6ClovesLaung
8Black Peppercorns
1inchlong cinnamon stickDalchini
2Bay leafTej Patta
1tspCumin seedsJeera
1tspcoriander powder
1tspfennel seed powder
1tspred chili powderadjust to taste
¼tspTurmericHaldi
1tspSaltadjust to taste
Instructions
In warm milk soak the saffron and keep aside.
Soak the rice for about 10 minutes, then drain the water and keep aside.
Use the instant pot on sauté mode add ghee after half a minute add cashews and raisins and sauté lightly roast them for about 1 minutes.
Add all the whole spices and sauté for 30 seconds, they will become aromatic.
Add all the dry spices, coriander powder, fennel seed powder, turmeric, red chili powder and salt stir for few seconds, add vegetables and yogurt mix it well, cleaning sides and making sure vegetable mix spread evenly in the pot.
Next spread the rice evenly over the veggies. Spread the mint leaves evenly over rice. Sprinkle saffron milk on top of the rice.
Add the water for cooking on top of the rice. Rice should be just immersed under water.
You are layering the ingredients do not stir in between the steps. Close the lid with vent in sealing position.
Change the instant pot setting to pressure cook mode. Secure the lid, close the pressure valve and cook for 9 minutes at high pressure.
After the instant pot beeps, on the instant pot panel you will notice keep warm mode. Cancel the keep warm mode and wait until it releases the pressure and open the pot, that will take about 12 minutes.
Open the pot and fluff the rice gently with a fork.
Notes
Serve hot with Plain yogurt, Spinach Raita, and my favorite is Salted Mint LassiMaking Vegan:This is a easy recipe to make vegan, soak saffron in water instead of milk and yogurt you can replace with vegan yogurt or tomato puree.
