Pressure cook potatoes, carrots and cabbage for 5 minutes
Boil the green peas with a pinch of salt
Heat some oil in a pan and add cumin seeds and asefoetida
Add onions and ginger-garlic paste
Stir for a minute and add green bell pepper
Let it cook until onions turn pink
Add the tomato puree and the pau-bhaji powder, chili powder, turmeric powder and salt
Let the base cook for 2 minutes or until it starts to leave oil
Mash the vegetables and add to the base.
Stir well to mix the ingredients. Add a cup of water (if required)
Cook the mixture for 2 minutes on medium heat.
Add the green peas and coriander and stir.
Turn off the heat and add the lemon juice.
If you don't have a pressure cooker, you can cook the vegetables in a stock pot with water just enough to cover the vegetables and cook until you can mash them without any effort.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (310g)|
|Recipe Makes: 4|
|Calories from Fat: 26 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 53.8mg||2 %|
|Potassium 1045.7mg||28 %|
|Total Carbohydrate 43.5g||13 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 36.3g|
|Protein 5.9g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 215
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