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    Profusion Curry » Curry Recipes

    Easy Instant Pot Undhiyu Recipe

    Published: Aug 17, 2020 · Modified: May 5, 2022 by Prajakta Sukhatme · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Undhiyu is a regional Indian gourmet food. It is a delicious mixed vegetable stew with mélange of flavors. I am calling it “Old fashioned comfort food made modern”! This recipe is vegan and gluten free.

    I am taking the easy route to make this vegetable curry recipe. Let me show you how to make this classic cuisine using modern kitchen gadgets like Instant Pot and Air fryer. You will love the ease and convenience as well as the marvelous taste of this wonderful recipe.

    This recipe tastes better as it ages. So you can make a big batch and use it multiple times. It freezes well too. Typically it is served with fried puffy poories and pickles. You can however, eat it with roti, naan, paratha or even rice. 

    A traditional dinner serving with puffed puries, undhio, sweet rice kheer, pickle, salad and marmara.

    WHAT IS UNDHIYU?

    This is a traditional recipe. Passed down by generations. It is often prepared during harvest season and winter. You also find it on fancy dinner menus including weddings, parties, and festival celebrations. Depending upon how you pronounce it, you can spell it Undihyu or Oondhiyu or Undhio.

    Making it the traditional way, involve hours of preparation and cooking time. It is considered delicacy and recipe of joyous occasions. Gujarati Undhiyu is a winter stew like thick curry. Several mixed winter veggies and fried fenugreek dumplings are cooked in an aromatic blend of spices.

    The Gujarati word “undhu”, refers to the upside-down cooking technique. Traditionally this recipe is prepared in earthen pots sealed on top and then buried under ground. You layer these pots with seasonal veggies, masala paste and fenugreek dumplings.

    These undhiyu filled pots are placed upside down in underground fire pits. You lit the fire above the pot and let it cook for several hours on direct and direct indirect fire. When you are ready to serve, you break the seal of the pot. The smoky steamed Undhiyu thus gets all its legacy and claim to fame being the treasured recipe!

    A close up image showing thick gravy coated mixed vegetables served in white bowl.

    EASY INSTANT POT RECIPE

    I am making it into toned down, simple and easy recipe that you can devour all year round.  After all,  it’s a delicious food full of vegetables and flavors. Using electric pressure cooker like Instant Pot and air fryer, you will make this recipe in fraction of time and with much less efforts.

    Why you will like this Undhiyu Recipe

    It is easy and involves less hands on active cooking
    Uses much less oil – no deep frying/ hence low calorie
    It’s quick – compared to traditional method of hours of cooking, it gets done in fraction of time.
    Can be changed to your likings.
    Can be enjoyed all year long.

    When you are home sick or nastolgic , you crave comfort food. But then you shrug off the idea of making it since it involves too many efforts, planning and preparations.I try to make life easy and joyous. I like to use simple methods to mimic the efforts and I focus on accessibility.

    Gujrati Undhiyu is one such recipe. Not claiming to be perfect or authentic or classic! Call it city version of old world classic! Let’s say it is Chic and classy! Let’s make this wonderful, multi layered vegetable stew together.

    A bowl of undhiyu, with 5 puries and a metal tray full of condiments.

    UNDHIYU INGREDIENTS  

    I am separating making this recipe in few different parts. The ingredients and how to make them separately and bring it all together is explained below.

    For Undhiyu (Veggies)

    4 small Indian eggplants
    3 medium size potatoes
    1 pack Surti Undhiyu mix
    ½ cup methi (fenugreek) leaves- chopped
    ½ cup cilantro leaves – chopped
    15 methi muthia
    Salt

    Oil Tempering Ingredients

    2 tablespoon Oil for Tempering
    ½ teaspoon Cumin Seeds
    ¼ teaspoon Hing (Asafoetida)
    ½ teaspoon Turmeric powder
    ½ teaspoon Red Chili Powder
    1 teaspoon Garam Masala

    For Green Masala Paste

    ½ cup Grated Fresh Coconut
    ½ cup roasted peanuts
    ¼ cup sesame seeds
    1 cup cilantro leaves chopped
    1-inch Ginger Piece
    3-5 garlic cloves – minced
    3-5 Green Chilis – adjust per spice tolerance

    Methi Muthia Ingredients

    1 cup methi leaves – roughly chopped
    1 cup besan ( chickpea flour)
    ¼ cup rice flour
    1 inch ginger minced
    2 green chilies – minced
    1 teaspoon sugar
    ¼ teaspoon each – turmeric powder, garam masala and red chili powder

    For Garnishing
    Chopped cilantro leaves
    Grated Coconut – fresh or frozen ( defrosted)

    Ingredients needed to make easy Instant Pot Undhiyu recipe

    HOW TO MAKE METHI MUTHIA IN AIR FRYER

    Mix all ingredients listed under Methi Muthia together. Add water and make soft dough by kneading it with your hands. It should have soft consistency.

    Cut the dough into 1″ patties. Arrange them on air fryer basket lined with aluminum foil. Spray some cooking oil.

    Use air-fryer/ bake setting and choose 12-15 minutes. Halfway through, open the lid, and flip the muthia upside down and spray some cooking oil on them.

    Muthia are done when they are crispy and golden brown from both sides.

    How to make air fryer methi muthia 4 step collage

    HOW TO MAKE GREEN MASALA PASTE

    In a mixer jar, combine all ingredients listed under Green Masala Paste. Add water and blend it into coarse consistency.

    HOW TO MAKE UNDHIYU IN INSTANT POT

    Cut the eggplants and potatoes into quarters. Put them in salted water to prevent browning.

    Start InstantPot on SAUTE mode. Add oil. After oil warms up, add cumin seeds and let them sizzle.

    Add cut eggplants and potatoes into the pan. Add Surti Undhio Mix. Mix well. Let them sizzle for 2-3 minutes.

    Add chopped methi and cilantro. Continue stirring to mix well.

    Add green masala paste. Stir well so everything gets coated well with masala.

    Cancel SAUTE. Add water. Deglaze the bottom of the pot to make sure nothing is stuck at the base. Put muthia on top without stirring.

    Close the lid. Valve at SEALING position. Choose MANUAL or PRESSURE COOK on low pressure at 4 minutes. After it is done cooking, do a QPR quick pressure release by moving the valve to VENTING.

    When the silver pin drops, open the lid. Gently mix everything well together. Close the lid and let it sit for 5 minutes.

    Your delicious and easy Undhio is ready! Garnish with chopped cilantro leaves and serve hot with variety of accompaniments. Enjoy!

    Step by step process collage to make easy Instant pot Surti Undhiyu Recipe.

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    ★ If you make this INSTANT POT EASY UNDHIYU RECIPE, do let us know how you like it by ★ star rating it and leaving a comment below.

    Easy Gujrati Undhiyu served with fried puri and salad.

    Easy Undhiyu Recipe - Instant Pot

    Prajakta Sukhatme
    Undhiyu is famous Indian mix vegetable stew recipe from Gujrat. This recipe shows how to make it using Instant Pot and air fryer. Quick and easy recipe also is vegan and gluten free.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Indian Food
    Cuisine Indian
    Servings 10 cups
    Calories 266 kcal

    Ingredients
      

    Methi Muthia Ingredients

    • 1 cup methi leaves - roughly chopped
    • 1 cup besan chickpea flour
    • ¼ cup rice flour
    • 1 inch ginger minced
    • 2 green chilies - minced
    • 1 teaspoon sugar
    • ¼ teaspoon each - turmeric powder, garam masala and red chili powder

    Green Masala Curry Ingredients

    • ½ cup Grated Fresh Coconut
    • ½ cup roasted peanuts
    • ¼ cup sesame seeds
    • 1 cup cilantro leaves chopped
    • 1- inch Ginger Piece
    • 3-5 garlic cloves - minced
    • 3-5 Green Chilis - adjust per spice tolerance

    For Making Undhiyu Veggies

    • 4 small Indian eggplants
    • 3 medium size potatoes
    • 1 pack Surti Undhiyu mix - frozen
    • ½ cup methi leaves- chopped
    • ½ cup cilantro leaves - chopped
    • 15 methi muthia

    Oil Tempering Ingredients

    • 1 tablespoon Oil
    • ½ teaspoon Cumin Seeds
    • ¼ teaspoon Hing Asafoetida
    • ½ teaspoon Turmeric powder
    • ½ teaspoon Red Chili Powder
    • 1 teaspoon Garam Masala
    • Salt

    For Garnishes

    • Chopped cilantro leaves
    • Grated Coconut - fresh or frozen defrosted

    Instructions
     

    How to Make Methi Muthia in Air Fryer

    • Mix all ingredients together.  Add water and make soft dough by kneading it with your hands. It should have soft consistency. Cut the dough into 1" patties.
    • Arrange them on air fryer basket lined with aluminum foil. Spray some cooking oil. Use 350 degree Fahrenheit and choose 12-15 minutes.  Halfway through, open the lid, and flip the muthia upside down and spray some cooking oil on them. Muthia are done when they are crispy and golden brown from both sides.

    How To make Green Masala Paste

    • In a mixer jar, combine all ingredients listed under Green Masala Paste.  Add water and blend it into coarse consistency.

    How To Make Instant Pot Undhiyu

    • Cut the eggplants and potatoes into quarters. Put them in salted water to prevent browning.
    • Start InstantPot on SAUTE mode. Add oil. After oil warms up, add cumin seeds and let them sizzle. Add cut eggplants and potatoes into the pan.  Add Surti Undhio Mix. Mix well. Let them sizzle for 2-3 minutes. Add chopped methi and cilantro. Continue stirring to mix well.
    • Add green masala paste.  Stir well so everything gets coated well with masala. Cancel SAUTE.  Add water. Deglaze the bottom of the pot to make sure nothing is stuck at the base. Put muthia on top without stirring.
    • Close the lid.  Valve at SEALING position. Choose MANUAL or PRESSURE COOK on low pressure at 4 minutes. After it is done cooking, wait 5 minutes and do a QPR quick pressure release by moving the valve to VENTING.
    • When the silver pin drops, open the lid. Gently mix everything well together.  Close the lid and let it sit for 5 minutes.
    • Your delicious and easy Undhio is ready! Garnish with chopped cilantro leaves and serve hot with variety of accompaniments. Enjoy!

    Notes

    Typical Frozen Surti Undhio Mix Ingredients include :
    1 cup purple yam - peeled and chopped
    1 green raw banana
    ¼ cup Fresh/Frozen Green Peas
    ½ Cup Fresh/Frozen Tuvar/Lilva Beans
    1 cup Chopped Surti Papdi 
    This recipe freezes well and can be easily reheated. The serving sizes are approximate since we are making a big batch.

    Nutrition

    Serving: 1gCalories: 266kcalCarbohydrates: 39gProtein: 7gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 6gSodium: 119mgFiber: 8gSugar: 11g
    Did you make this recipe?Mention @ProfusionCurry or tag #ProfusionCurry!

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