INGREDIENTS
- 1 small square chopped carrot
- 1 small square chopped potato
- 6 to 8 baked beans
- 1/2 cup fresh or frozen green peas
- 1 medium finely chopped onion
- 2 medium chopped tomatoss {optional, you can use 1/2 cup Crushed Tomatoes)
- 2 chopped green chillies
- 1 tablespoon ginger garlic paste (extra)
- 1/4 teaspoon Sugran Turmeric Powder
- 1 teaspoon Sugran Chili Powder
- 1 tbsp Sugran Coriander Powder
- 1 spoon Sugran Garam Masala
- A twig curry leaves
- Salt - to taste
- Water - as required
- 2 tbsp Oil
PREPARATIONS
- Step 1
- Heat the oil in the pressure cooker. Add onions and green chillies and let it be a little golden. Add curry leaves and cook for one or two minutes.
- Step 2
- Reduce heat and add Ginger Garlic Paste, Sugran Turmeric Powder, Sugran Chili Powder, Sugran Coriander Powder and Sugran Garam Masala. Mix everything well and cook for one or two minutes.
- Step 3
- Add the chopped tomatoes and all the vegetables together. Mix everything well and a cup of water for gravy and salt for taste. If you want, add more water to more gravy.
- Step 4
- Close the pressure cooker lid and cook on medium heat till 2 whistles. Open the lid and add water to adjust consistency. Keep it for about 1-2 minutes. Serve this delicious Vegetable Masala curry with roti, appam or rice.
