Quick & Delicious Cooker Aloo Matar SabziVeg

1

Cut 4 medium potatoes into pieces and soak them in water.

2

Prepare a paste by blending 3 tomatoes, 2 green chillies, 1 inch of ginger, and 5-6 garlic cloves.

3

Finely chop 2 onions.

4

Heat 3 tablespoons of oil in a pressure cooker.

5

Add 1 teaspoon of cumin seeds, 1 bay leaf, 1-2 dry red chillies, and 2 pinches of asafoetida. Sauté briefly.

6

Add the chopped onions and sauté over medium flame for 4-5 minutes until the color changes slightly.

7

Pour in the prepared tomato puree along with a tablespoon of water.

8

Season with salt, 1 teaspoon of red chilli powder, 2 teaspoons of coriander powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of Kashmiri red chilli powder. Mix well.

9

Cover and cook the masala for 6-7 minutes, stirring occasionally, until the oil separates from the mixture.

10

Add the potatoes and green peas. Mix well for minutes to ensure the vegetables are coated with the gravy.

11

Add water as needed (about 1.25 cups) depending on your desired consistency. Add any remaining salt to taste.

12

Close the pressure cooker lid and cook on high flame for 2 whistles.

13

Allow the cooker to cool down completely before opening

14

Turn the flame back on low, and stir in 1/2 teaspoon of garam masala, 1 teaspoon of roasted and crushed kasuri methi, and fresh coriander leaves.

15

Simmer for 1 minute before serving.