Undhiyu - Classic (But Oil-Free & Instant Pot) Indian Layered Spicy Vegetable Curry

If you love Indian food like I do, you will love this Oil-Free Instant Pot take on a classic layered spicy Vegetable Curry dish called Undhiyu that we made on last night's livestream with Plant-Based Dr.Patel in the Plant-Empowered Woman Facebook Group, which you can see right here!


Ingredients for Spicy Green Paste:

2-3 bunches cilantro or parsley 8-10 thin Green chilies (5-6 if hotter chilies like Thai Chilies) 1-2 inch nub ginger 4-5 garlic cloves 1/4 cup frozen green peas, thawed 1/2 cup shredded unsweetened coconut 1-2 tsps. garam masala spice mix 2 tsp. turmeric powder 2 tsp. red chili powder (less if eat want less hot) 2-3 tbsp. sesame seeds 3 tbsp. dry roasted peanuts (no oil) Juice from ½ lemon 2-3 tsps. salt (to taste)

Blend all the above ingredients in a food processor or blender and turn into a coarse paste. Make this paste before assembling the rest of the ingredients for this dish, below. You can make a bigger batch and freeze it up in batches so you can use as needed without having to make it each time.

This paste can also be mixed into rice and stuffed into veggies or spread on a sandwich for other uses!

Ingredients for the vegetable mix:

2 tsps. mustard seeds 2 tsps. caraway seeds (if you don’t find it can be replaced with oregano flakes) 2 tsps. cumin seeds 1/2 tsp. asafetida 4 cups lima beans 1/2 cup to 1 cup snow peas (or frozen cut green beans) 1 small eggplant cut in 1-inch cubes (OR zucchini or squash) 2 sweet potatoes or yams, peeled and cut in 1-inch cubes 1 Yellow or Russet potato, peeled and cut in 1-inch cubes 1 Purple (or other) potato peeled and cut in 1-inch cubes 1-2 Tomatoes diced 1 1/2 cups Water

Directions for Layering Ingredients on Stove Top or Instant Pot:

Step 1: Turn on Instant Pot on Sauté’ mode and add mustard, cumin and caraway seeds. Dry roast for 30 seconds-1 min.