Rich, creamy, and decadent in every way, this Mixed Vegetables in White Gravy (Instant Pot or Stovetop) is the easiest way to elevate a simple weeknight dinner! Featuring a medley of vegetables paired with lovely aromatics like saffron and rose, it goes great with naan or rice for a simple, yet elegant meal!
Turn on saute mode in the Instant Pot and add in the oil. Heat the oil for one minute and in the garlic, green chili, and ginger. Saute it for a few seconds and then toss in the onions and bay leaves, cooking until translucent.
Pour in the fresh tomato puree and immediately turn off the saute mode because we will be adding yogurt in soon and we don't want it to split. In a small bowl mix together the 2 tbsp of water, almond flour (or paste), all purpose flour, and yogurt to make a paste. Add this in paste or mixture and stir the mixture. Once combined turn on the saute mode.
Add the butter, turmeric, kasoori methi, salt, green beans, carrots, and water. Put the lid on and pressure cook for 2 minutes on high in manual mode and then quick release it.
Turn on saute mode again and add peas, corn, peppers, paneer, pineapple, all of the spices, saffron (soaked in milk), milk, and cream. Mix them together, add in the rose water and then turn off saute mode and take it out in a bowl. Don't over saute, otherwise the vegetables will lose their color. The Mixed Vegetables are ready!
Cook it in a heavy-bottom saucepan and instead of pressure cooking, just cover it and cook it until the vegetables are al-dente (soft but still have a bite).