Veggie Foodie

Ingredients:

• 2 tbsp oil
• 1 tsp cumin seeds
• 2 large or 4 medium potatoes, peeled and cut into medium pieces
• 1 cup green peas
• 1 large or 2 medium size tomatoes, chopped
• 2 carrots, peeled and cut into medium pieces
• 1 small beet, peeled and cut into medium pieces
• 1 tsp Kashmiri red chili powder
• 1/2 tsp turmeric powder
• 1 tsp salt
  

  Additional ingredients

• Butter, cut into pieces… equivalent to 2-3 tbsp
• 1 onion, finely chopped
• 1 capsicum, finely chopped
• 1 large or 2 medium size tomatoes, finely chopped
• 1 inch ginger, grated
• 6-7 garlic cloves, finely chopped
• 1 tsp Kashmiri red chili powder
• 2 tsp pav bhaji masala
• 2 tsp kasuri methi
• 1 tsp salt
  

  Some more ingredients!

• Butter pieces equivalent to 2-3 tbsp
• 2 tbsp lemon juice
• 1 tsp kasuri methi
• 2 tbsp chopped coriander leaves

Method:

1. In Instant Pot pan or a pressure cooker, add 2 tbsp oil and turn on the heat. If using Instant Pot, put in sauté mode
2. Add 1 tsp cumin seeds. When they start cracking, add potatoes and sauté for 1 minute
3. Add 1 tsp chili powder and 1/2 tsp turmeric powder and gently coat the potatoes with the spices and roast for 1 minute
4. Add green peas, tomatoes and salt and sauté for 2-3 minutes
5. Add beets and carrots and sauté for 2 minutes
6. Add 1 cup water. Cook the vegetables under pressure. If using regular pressure cooker, cook for 2-3 whistles. If using Instant Pot, switch to a mode that cooks for 15 minutes under pressure
7. When done and safe, open the cooker / Instant Pot. Mash the vegetables and set aside

Next steps

1. Put a large pan on medium heat. Add butter pieces to the pan
2. Before the butter starts melting (do not let the butter overheat… it affects the flavor), add finely chopped onions and capsicum
3. Turn the heat to high and sauté for 4-5 minutes till the onions and capsicum are cooked, most of the water has evaporated and the fat starts to separate
4. Add ginger and garlic and sauté for 2 minutes
5. Add chili powder, pav bhaji masala, kasuri methi and sauté for 1 minute
6. Add finely chopped tomatoes, 1 tsp salt and sauté for 4-5 minutes
7. Add the pressure-cooked mashed vegetables, add 1/2 cup water and simmer on medium heat for 2-3 minutes
8. Add butter, 2 tbsp lemon juice, 1 tsp kasuri methi, mix well
9. Garnish with chopped cilantro leaves and serve hot with pav or any other soft bread

Serves: 6-8

Inspiration source: