Watch this video to learn the way to make this recipe.
QUICK PRESSURE COOKED VEGETABLES
2 medium carrots, peeled
2 medium potatoes, peeled, reduce into ½ inch items and soaked
¾ cup inexperienced peas
2 teaspoons ghee
1 teaspoon cumin seeds (jeera)
½ teaspoon crushed black peppercorns
½ teaspoon chaat masala
Salt to style
½ teaspoon garam masala powder
Chopped contemporary coriander leaves for garnishing
White bread toasts for serving
Tomato ketchup for serving
1. Vertically halve carrots and reduce into ½ inch items.
2. Warmth ghee in a strain cooker. Add cumin seeds and when it modifications color, add crushed peppercorns, chaat masala, drained potato items, salt and carrot items and blend effectively.
three. Add inexperienced peas and blend. Add garam masala powder, combine, cowl and cook dinner until one whistle is launched. Swap off warmth and put aside for 5-10 minutes.
four. Garnish with coriander leaves and serve sizzling with bread toasts and tomato ketchup.
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