Vegetable Masala Bhaath – Instant Pot Vegetable Masala Bhaath

Vegetable Masala Bhaath - Instant Pot Vegetable Masala Bhaath

I got into the ‘Instant Pot’ madness during the holiday time and finally gave in and indulged myself in one. I have to say, I was pretty overwhelmed with it in spite of having cooked in pressure cooker for a long time. The first complete recipe that I have made in my instant pot is this vegetable masala bhaath. After a very long time, I am participating in the Cooking from a Cook Book challenge and this is my first post from Santhi Balaraman’s book – Ungal Mansasukku Pudichadhu Mattum. 

I have to admit I totally enjoyed making this one pot meal in my instant pot and I am so looking forward to making more in the coming days. Coming to the recipe, I have made it without onions and garlic and we did not miss the flavor a bit. Cabbage works as a great substitute for onion in many recipes and I have been using it quite a bit these days.

This time I have used just carrots and peas along with cabbage in the recipe, but feel free to use any vegetable of your choice. I would also suggest using a little less water than usual, as the vegetables let out some moisture. I made one of my favorite okra raita / pachadi on the side.

Vegetable Masala Bhaath - Instant Pot Vegetable Masala Bhaath

Preparation time – 10 minutes
Cooking time – 30 minutes
Difficulty level – easy

Ingredients – Serves 4 to 6

  • Basmati Rice – 2 cups
  • Cabbage – 3/4 cup (finely chopped)
  • Carrot – 1/2 cup (thinly sliced)
  • Peas – 1/4 cup
  • Ginger – 1 inch (finely grated)
  • Green chilies – 3 (sliced)
  • Desiccated coconut – 3 tbsp
  • Cumin seeds – 1 tsp
  • Pepper – 1 tsp
  • Cardamom – 4
  • Cinnamon – 1 inch piece
  • Bay leaf – 1 small leaf
  • turmeric powder – 1/2 tsp
  • Chili powder – 1 tsp (adjust based on your spice level)
  • Coriander powder – 1 tsp
  • Curry leaves – few
  • Butter – 1 tbsp
  • Oil / ghee – 1 tbsp
  • Salt – as needed
  • Cilantro – to garnish

Procedure – 

  • Wash and soak the rice for about 15 minutes. Crush the cumin and pepper in a mortar to a coarse powder
  • Heat oil or ghee or a combination of both in the instant pot container. Turn it on SAUTE MODE.
  • Add the crushed cumin and pepper, cinnamon, bay leaf, cardamom and curry leaves. Fry for about a minute.
  • Now add the chopped cabbage and saute until the cabbage is slightly softened (about 5 to 6 minutes).
  • Now add the grated ginger and green chilies and fry for a minute more.
  • Add the chopped carrots, green peas and desiccated coconut and saute for 2 to 3 minutes.
  • Add the turmeric powder, chili powder and coriander powder and mix well. Fry for a minute more.
  • Drain the soaked rice and add it to the pot. Add the salt required and also the tablespoon of butter and mix well.

Vegetable Masala Bhaath - Instant Pot Vegetable Masala Bhaath

  • Add about 3 to 3 1/2 cups of water and close the instant pot. Turn off the saute mode and switch the instant pot to MANUAL MODE. Set it for about 7 minutes and let it cook.
  • I let the pressure release naturally partially and then released it manually at the end.

Vegetable Masala Bhaath - Instant Pot Vegetable Masala Bhaath

Vegetable Masala Bhaath - Instant Pot Vegetable Masala Bhaath

This goes for the January Week 2, Cooking from Cookbook Challenge Group.

 

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