We are on for another round of Blogging Marathon. Thanks to Valli for accommodating 14 more enthusiastic bloggers as Group 2 for the 2nd round of 7 day-Blogging Marathon. Basically there are 2 groups of bloggers posting everyday for the next 7days. It was a lot of fun doing the marathon the first time around and I’m looking forward to this round as well.
To keep things simple, I chose 30 minute meals as the theme. I’m always looking for quick and easy meals for weeknights since I don’t have the energy or the time to slave for hours in the kitchen after a long work day. I try to make a big batch of sambar, dal, a rice dish and have some dosa or idli batter ready, so at least I can make something quick for my son and think about what else to make for dinner (this way he’s calm enough and lets me think of a menu). I also keep store bought frozen rotis handy. For more useful tips on making quick weeknight meals, head over to Nupur’s post, it has ton of information on how to organize and plan meals and some of her tried and tested menu ideas. Do check it out. I wish I could be at least 50% organized like her.
Coming to today’s recipe: I pressure cook a lot and I’m looking for recipes that are made in the pressure cooker. I own 4 pressure cookers of different materials (steel/ aluminum & hard-anodized) and sizes. So when I saw this recipe in Tarla Dalal’s newsletter, I wanted to try it right away. This is a great side dish with tons of veggies and super yummy gravy. We loved the slightly spicy gravy and the perfectly cooked veggies. This goes well with both rice and rotis. So all you need is to cook some rice (in another pressure cooker) or heat up those (frozen) rotis and warm up some of that leftover dal. Dinner’s served!!
Recipe adapted from Tarla Dalal.com
Carrots – 1 medium, chopped
Potato – 1 medium, chopped
Green Beans – ¼ cup, chopped (I used frozen chopped beans)
Cauliflower – ¼ cup, chopped
Green peas – ¼ cup
Corn – ¼ cup
Tomatoes – 2 medium, chopped
Tomato Paste – 1tbsp
Chickpeas or White kidney beans (Cannellini beans) – ½ of 16 oz. can, rinsed and drained
Cashew Butter – 2tbsp
Salt – to taste
Sugar – 1tsp (optional)
To be ground to paste:
Onion – 1 medium, chopped
Poppy Seeds – 1tbsp
Thick poha – 1tbsp
Peppercorn – 8-10
Cinnamon stick – 2” piece
Cloves – 2
Dry Red Chilies – 3
Coriander Seeds – 1tbsp
Cumin seeds – 1tsp
Garlic cloves – 3
Ginger – 1” piece
- Soak poppy seeds & poha in water for at least 10 minutes. Chop your veggies in the mean time.
- Grind all the ingredients under paste into a smooth paste using little water.
- Heat 1tbsp oil in a pressure cooker and add the prepared paste. Sauté on low flame for 5-7 minutes or until the paste doesn’t smell raw anymore.
- Add tomato paste and chopped tomatoes. Cook until mushy, about 3 minutes.
- Add the veggies along with salt, sugar (if using), cashew butter and 1 cup of hot water, mix gently; close the lid and cook on high flame for 2 whistles (takes about 8-10 minutes).
- Let the steam release naturally, and then open the lid.
- Garnish with coriander leaves and serve with either steamed rice or roti.
Original recipe used paneer & cream, I used cannellini beans & cashew butter instead. Add paneer along with the other veggies to the pressure cooker and proceed with the rest of the recipe. Mix in cream after cooking the veggies.
Check out what the my fellow Marathoners are cooking today!!
30 Minutes Meals:
Seven Days of Salad:
For Ongoing 7 Events:
Seven Days of Rice:
And the Rest:
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