Directions
- 1Add 4-5 tbsp of oil to the pressure cooker.
- 2Add 1/2 tsp of cumin seeds and a pinch of asafoetida.
- 3Add 1 tbsp of crushed ginger and garlic.
- 4Add 4 medium size chopped onions and sauté until lightly golden.
- 5Add salt to taste.
- 6Add 1/2 tsp of Kashmiri red chilli powder, 1/2 tsp of turmeric powder and 1/2 tsp of dry coriander powder.
- 7Add 1/2 tsp of kasuri methi.
- 8Sauté all the spices on low flame for 1 minute.
- 9Add 3/4 cup of tomato puree and cook until oil separates.
- 10Add 2 chopped potatoes and sauté for 2 minutes.
- 11Add 4-5 cups of water.
- 12Close the lid and let it cook for 2 whistles.
- 13Once cooked, add 1 cup of besan pakoda, 1/4 tsp of garam masala and 2 tbsp finely chopped green coriander.
- 14Stir well and cook for 3-4 minutes on low flame.
Ingredients
- 4 tbsp oil
- 0.5 tsp cumin
- 1 pinch asafoetida
- 1 tbsp ginger and garlic (crushed)
- 4 medium size onion (crushed)
- 1 salt
- 0.5 tsp Kashmiri red chilli
- 0.5 tsp turmeric powder
- 0.5 tsp dry coriander powder
- 0.5 tsp kasuri methi
- 0.75 cup tomato puree
- 2 potato (chopped)
- 4 cup water
- 1 cup besan pakoda
- 0.25 tsp garam masala
- 2 tbsp green coriander (finely chopped)
Equipment
pressure cooker
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