Servings: 6 people
Calories: 240.19kcal
Ingredients
- 5-6 small potatoes 1-2 inches in diameter, peeled and cut into 1 cm thick cubes
- 750 gram carrots peeled and cut into 1 cm thick pieces
- 250 gram peas frozen or fresh, shelled
- 2 tbsp ghee clarified butter or oil
- 1/2 tsp cumin seeds
- 5-6 garlic cloves peeled and finely chopped
- 2 inch ginger peeled and finely chopped
- 2 green chillies finely chopped
- 1 medium onion 2-3 inch in diameter, finely chopped
- 3-4 green onions with stems chopped
- 1 large tomato 3-4 inches, chopped,
- 1 tsp turmeric powder
- 1-2 tsp red chilli powder
- 1 tbsp yogurt
- Salt to taste
- 2 tsp garam masala
- Handful of fresh coriander chopped
Instructions
Make Tadka
- Set a pressure cooker on high heat and add ghee. Once the oil is hot, add cumin seeds and immediately afterwards add garlic and sauté for few seconds.
- Add ginger and green chillies and sauté for few seconds
- Add onions and sauté 1-2 minutes.
- Add green onions and half of green coriander leaves, sauté 2-3 minutes.
- Push tadka to one side of the pan and add 1 tsp of oil. Add the turmeric to the collected oil and cook for few seconds. Then mix everything together.
- Sauté for another 1-2 minute and add red chilli powder and immediately afterwards add yogurt.
Cook Vegetables
- Add carrots, potatoes, peas, tomatoes and salt to the tadka.
- Mix everything together and close the pressure cooker.
- If you haven't washed the vegetables before cooking and the vegetables are dry, add 1/4 cup of water just before closing the pressure cooker. This will make sure that sabji doesn't stick to the bottom of the pressure cooker. (optional)
- Turn off the heat after one pressure (one whistle).
- Immediately afterwards, put the pressure cooker under running water and open it. If the sabji is still not fully cooked, cook without closing the pressure cooker for another 5-7 minutes or until the vegetables are fully cooked.
- Mix in the garam masala and the remaining coriander.
- Serve hot with a dollop of fresh home-made butter.
Video
Notes
Serve hot with and amla pickle
Nutrition
Sodium: 157.47mg | Calcium: 109.98mg | Vitamin C: 48.28mg | Vitamin A: 21453.93IU | Sugar: 10.6g | Fiber: 10.84g | Potassium: 1213.53mg | Cholesterol: 13.23mg | Calories: 240.19kcal | Saturated Fat: 3.33g | Fat: 6g | Protein: 8.03g | Carbohydrates: 41.41g | Iron: 5.99mg
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