Ingredients
- Potato- 2 Cut into diced
- Carrots- 2 cut into diced
- Shaljam – 2 Cut into diced
- Onions-1 sliced
- Tomatoes-2 chopped
- Ginger-Garlic paste- 1 Tablespoon
- Panch Phoran- 1 Teaspoon (it is mixture of five spices-Fenugreek seeds, nigella seeds, cumin seeds, mustard seeds and fennel seeds in equal parts)´
- Hing- 1 Pinch
- Green Chilli-1
- Bay Leaf-2
- Turmeric powder- 1 teaspoon
- Red Chilli powder- 1/2 teaspoon
- Coriander powder- 1 teaspoon
- Kitchen king- 1 teaspoon
- Coriander leaves for garnishing
- Salt to taste
- Oil-1 Tablespoon and water-1 cup
Method
- Switch on the gas and heat the pressure cooker. Add Oil in it when its hot , put the panch phoran,hing, bay leaf and green chilly and stir it for a second.
- Now add sliced onions and fry it until light brown. Put ginger-garlic paste and cook it for 1 minute.
- Add the dry spices (Turmeric,red chilly,kitchen king,coriander powder and salt) and fry it for another minutes. Add 1 tablespoon water so that the masala does not burn.
- Add the chopped tomatoes and cook until its mushy, put all the vegetables and give it a good mix
- Fry it for 5 minutes on high flame. Add the water and taste the salt.
- Put the lid on of pressure cooker and cook it for 2-3 whistles and switch off the gas.
- Let it rest and let the pressure cooker release his pressure.
- When cooled , transfer the sabji to serving bowl and garnish it with coriander leaves.
- Enjoy hot subji with Roti or paratha
Leave a Reply