How to make Quick Pressure Cooked Vegetables -

Assorted vegetables quickly cooked in a pressure cooker.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Carrots (गाजर), Bottle gourd

Cuisine : Fusion

Course : Main Course Vegetarian

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For more recipes related to Quick Pressure Cooked Vegetables checkout Badami Mixed Vegetables, Badami Mixed Vegetable, Gajar Gobhi Shalgam Ka Saag, Carrot and Apricot Sabzi . You can also find more Main Course Vegetarian recipes like Red Hot Potatoes Mashed Potatoes-SK Khazana Amritsari Aloo Wadi Malai Sak

Quick Pressure Cooked Vegetables

Quick Pressure Cooked Vegetables Recipe Card

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Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Quick Pressure Cooked Vegetables Recipe

  • Carrots 2 medium

  • Bottle gourd 1/2 small

  • French beans 10-12

  • Cabbage 1/4 small

  • Cauliflower 1/2 small

  • Potato 1 medium

  • Tomato 1 medium

  • Green capsicum 1 medium

  • Oil 1 tablespoon

  • Bay leaf 1

  • Black peppercorns crushed 7-8

  • Roasted cumin powder 1/2 teaspoon

  • Salt to taste

Method

Step 1

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.

Step 2

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.

Step 3

Serve immediately.

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MasterChef Sanjeev Kapoor

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.