250 grams Veg Meat
200 grams green peas (fresh or frozen)
4 tablespoon vegetable oil (we recommend RCM Health Guard Rice Bran Oil)
1 teaspoon cumin seeds
1 pinch of asafetida
2 big Onion fine chopped
2 teaspoons ginger garlic paste
4 big tomatoes, fine chopped
2 teaspoons red chili Powder
2 teaspoons coriander powder
1 teaspoon turmeric Powder
1 teaspoon garam masala
2 tablespoons chopped coriander leaves
Step 1: Open the Veg Meat packet and take out the pieces.
Step 2: Marinate Veg Meat with chili powder, ginger garlic paste, coriander powder, turmeric powder, garam masala and salt for 20 minutes.
Step 3: Heat 4 tablespoons of oil in a pressure cooker over medium heat. Add cumin seeds, let them brown, and add asafetida and chopped onions. Stir-fry well until onions turn light golden brown. Add chopped tomatoes and stir-fry till it becomes soft.
Step 4: Add marinated Veg Meat and green peas then cook with masala for 5 minutes, stir continually on a low flame. Do not let it stick to the pan. If it is sticking, add a few drops of water.
Step 5: Pour 3-4 cups of water and mix well. Cover the pressure cooker and cook for 2-3 whistles.
Step 6: Open the pressure cooker and cook again until the gravy is thick. Garnish with coriander leaves and serve hot.