Quick Pressure Cooked Vegetables Assorted vegetables quickly cooked in a pressure cooker.. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 19 May 2014 in Recipes Course New Update Main Ingredients Carrots, Bottle gourd (lauki/doodhi) Cuisine Fusion Course Main Course-Veg Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Sweet & Sour Level of Cooking Easy Others Veg Ingredients list for Quick Pressure Cooked Vegetables 2 medium Carrots 1/2 small Bottle gourd (lauki/doodhi) 10-12 French beans 1/4 small Cabbage 1/2 small Cauliflower 1 medium Potato 1 medium Tomato 1 medium Green capsicum 1 tablespoon Oil 1 Bay leaf 7-8 Black peppercorns crushed 1/2 teaspoon Roasted cumin powder to taste Salt Method Cut carrots, lauki, French beans and cabbage into one and a half centimeter pieces. Separate cauliflower into small florets. Cut potato into one and a half centimeter pieces and keep them soaked in water. Cut tomato into eight pieces. De-seed and cut. Heat oil in a pressure cooker, add bay leaf and crushed peppercorns, stir-fry briefly. Add vegetables, roasted cumin powder, salt and mix well. Stir-fry for two to three minutes. Cover and cook under pressure for five to six minutes. Remove from heat. Serve immediately. #Bay leaf #Black peppercorns #Bottle gourd (lauki/doodhi) #Cabbage #Carrots #Cauliflower #French beans #Green capsicum #Oil #Potato #Roasted cumin powder #Salt #Tomato Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article