Ingredients 1 large potato cut into cubes 1 large carrot cut into cubes 2 cup cauliflower florets 12-15 green beans ½ cup peas

Ingredients contd. For grinding: 1 medium onion coarsely chopped 1 inch ginger 2-3 cloves garlic 2 medium tomatoes coarsely chopped 2 teaspoon poppy seeds ¼ cup cashew

Ingredients contd. For the gravy: 2 tablespoon oil 3-4 cardamom 3-4 cloves 1 inch cinnamon 2 bay leaf 1-2 mace ½ teaspoon black pepper 1 cup coconut milk ¼ teaspoon turmeric powder ½ teaspoon chili powder 1 teaspoon cumin powder 2 teaspoon coriander powder Salt to taste ½ teaspoon garam masala Coriander leaves for garnish

Grind together the onion, tomato, cashew, poppy seeds, ginger, and garlic to make a smooth paste using ½ cup water

Set Instant Pot in saute mode and add oil. Add the whole spices (bay leaf, pepper, cinnamon, cardamom, cloves) and saute for few seconds till aromatic

Add the ground paste. Add powdered spices (coriander powder, cumin powder, turmeric, chili powder) and salt.

Saute for 5 minutes. Keep stirring to make sure the mixture does not stick to the bottom.

Add coconut milk. Mix well and deglaze the pot

Add the vegetables and ½ cup water

Close the lid of the IP and set it to pressure cook mode on low pressure. Pressure cook for 4 minutes. Do a quick release of the pressure.

Add coriander leaves and garam masala. Mix gently

Serve hot