How to make Pressure Cooker Aloo Sabzi -
When you are in a hurry make this sabzi and you will never regret it for it is so delicious.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Mustard seeds (राई)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Pressure Cooker Aloo Sabzi checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Potato Bravas Au Gratin-SK Khazana Corn Aubergine Bake Soya Chunks Manchurian-SK Khazana Kadai Hara Cholia
Pressure Cooker Aloo Sabzi Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Pressure Cooker Aloo Sabzi Recipe
Potatoes cut into medium cubes 6 medium
Mustard seeds ½ teaspoon
Oil 2 tablespoons
Cumin seeds ½ teaspoon
Asafoetida a pinch
Curry leaves 7-8
Tomatoes finely chopped 2 large
Turmeric powder ½ teaspoon
Salt to taste
Red chilli powder 1 teaspoon
Coriander powder ½ teaspoon
Cumin powder ½ teaspoon
Fresh coriander leaves chopped 2 teaspoons
Garam masala powder ½ teaspoon
Method
Step 1
Heat oil in a pressure cooker; add mustard seeds and let them splutter. Add cumin seeds and saute till they begin to change colour. Add asafoetida, curry leaves, tomatoes, turmeric powder and salt. Mix well and sauté till tomatoes are soft.
Step 2
Add chilli powder and coriander powder and cumin powder. Mix well and sauté for a minute.
Step 3
Add potatoes and ¾ cup water. Mix well and bring to a boil. Cover the cooker with the lid and cook under pressure till pressure is released 3 times.
Step 4
Open the lid of the cooker after the pressure reduces completely, sprinkle coriander leaves and garam masala powder.
Step 5
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
