Zucchini Peas Curry
Zucchini and peas curry made with basic spices within just few minutes using Instant pot. Garnish it with lots of cilantro and serve it with rotis to make plant-based meal!
Servings: 3
Equipment
- Instant Pot
Ingredients
- 2 Zucchini
- 1 cup Frozen Peas
- 2 tbsp Peanut Oil any oil with high smoke point would work
- 1 tsp Cumin Seeds
- ½ tsp Grated Ginger
- ½ tsp Chopped Green Chilis
- ¾ tsp Salt
- ½ tsp Red Chili Powder
- 1 clove Garlic (minced)
- ½ tsp Cumin Powder
- ½ tsp Coriander Powder
- ½ tsp Garam Masala
- ¼ tsp Turmeric Powder
- 2 tbsp Water
Instructions
- Run tap warm/hot water through frozen peas so that they come to room temperature. Drain excess water from the peas using a strainer and keep it aside.
- Put instant pot on saute mode and add 2 tbsp of oil to the pot. If using Indian style pressure cooker, start warning up oil in it.
- Add cumin seeds, ginger, garlic and green chilis to hot oil. Wait for it to turn light brown. Do not burn it.
- Add cubed zucchini and peas.
- Add red chili powder, salt, turmeric powder, coriander powder, cumin powder, garam masala and 2 tbsp of water.
- Close the lid, secure the valve and cook on high pressure for 2 minutes. Release pressure naturally for 2-3 minutes and release rest of the pressure manually.
- If using Indian pressure cooker, do 1 whistle and let the pressure release naturally all the way.
- Open the lid, mix it gently so zucchini does not get mushy and see if there is any excess water. If so burn excess water by keeping IP on saute mode or Indian pressure cooker on low/medium heat for 2-4 minutes.
- Garnish it with freshly chopped cilantro. Serve it hot with phulka roti, bhakhri, paratha and side of crunchy veggies and pickles.
