Khumbh ki subzi
Preparation Time: 15 Minutes | Cooking Time: 08 Minutes | Servings: 4-5
Ingredients
Mushroom - 400 gms
Onion – 2 Nos
Garlic – 8 cloves
Ginger – 1 Inch
Tomato - 2 Nos
Cooking Oil – 50 gms
Cumin Seeds - 1 Tbsp
Cinnamon – 2 Tsp
Star Anise – 2 Nos
Kashmiri Chilli powder – 1 Tbsp
Turmeric powder – 1 Tsp
Coriander powder – 1 Tbsp
Garam Masala powder – 1 Tbsp
Salt- to taste
Steps
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add oil to the inner cooking pot and let it heat a bit. Temper with Cinnamon, star Anise, cumin seeds.
Next add sliced onions and saute till it becomes translucent. Add ginger garlic paste and sauté till the raw smell goes. Then add tomato puree. Mix well.
Further add turmeric powder, Chilli powder, Coriander & Garam masala powder one by one and saute till the oil separates. Add mushrooms, salt to mix well. Cancel Saute option
Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Sambar’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 8 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Now TWIST and Open the cooker. Garnish with coriander leaves Switch to Keep warm or Off mode.
Serve with steamed rice.
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