Veg Kadai needs no introduction, every Indian would know about this curry. This consists of a simple blend of spices. Goes well with rotis or any kind of Indian bread. And good for fried rice, jeera rice too!
Serves 4 to 6
Category - Lunch/Dinner
Onions - 2 (Finely chopped)
Bell peppers - 2 (Finely to medium chopped, can use colored peppers too)
Carrots - 4 (Finely chopped)
Beans - 1 cup (Finely chopped)
Peas - 1 Cup (Fresh/Frozen)
Potatoes - 2 (Finely to medium chopped)
Tomato puree - 2 cups (Add a few cashews while blending)
Ginger garlic paste - 2tsp
Oil - 2tbsp
Red Chilli powder - 1tsp (Adjust according to your spice level)
Coriander powder - 2tsp
Cumin powder - 1tsp
Gram masala powder - 1/4tsp
salt to taste
Water - 1/4 to 1/2 Cup
Switch on the IP on Sauté mode with normal, once its hot add the oil, onions n bell peppers, sauté for ten minutes or till the peppers turn a bit soft. Later add all other veggies and tomato puree, mix well. Let it cook further for five minutes. Now add the ginger garlic paste, all the spice powders... mix well after five minutes add the water n put on the lid, hit cancel button. Hit the manual mode high pressure for 5 minutes, sealing position.... Here we are doing five minutes since all veggies n masalas are a bit uncooked n this will cook perfectly at 5 minutes!
NPR after ten minutes. Open lid add salt to taste n adjust water n while doing this turn the sauté mode for five to ten minutes or until the required consistency! Just before serving add a small dollop of butter/ ghee for that extra richness (just like the restaurant style).
(Pressure cooker method - Follow the same exact steps using a pressure cooker base and at the end cook for two whistles.)