Step 1

Add serrano chilies, ginger and garlic to a mini food processor and pulse a few times to finely chop all. You can skip this step if you have premade ginger garlic paste. In that case, just finely chop the green chilies with the onion.

Step 2

Select SAUTE to preheat the Instant Pot. Now add oil (or ghee) and cumin seeds. When the cumin begins to sizzle, add chopped onion and finely chopped ginger, garlic and chilies. Saute for 2 to 3 minutes until the onions begin to turn translucent.

Step 3

Add the frozen vegetables, rinsed and drained quinoa, nuts, salt, spices, half of the chopped cilantro, and saute for a minute. Add the bay leaves.

Step 4

Now add water, give it a stir and using your spoon scrape the bottom of the pot to ensure nothing is stuck to the pot. Cancel Saute and close the lid. Change the pressure valve to sealing position. Select Manual or pressure cook for 2 minutes at high pressure.

Step 5

When the cooking time is up, let the pressure release naturally, takes about 5 to 7 minutes. Open the lid when the pressure pin drops.

Step 6

Gently fluff the quinoa with a fork. Add cilantro and lime juice (if using) and gently fluff the quinoa again to incorporate them. Now let the pot sit uncovered for about 5 minutes to allow any excess moisture to evaporate.

Step 7

Transfer to a serving bowl and serve warm with a cooling cucumber raita. Enjoy!