Cooking Instructions
- 1
Wash Shalgam properly, peel off their skin, chop them in medium-small size pieces & again wash them properly.
- 2
- 3
Chop Onions, Green Chillies, Tomatoes, Dhaniya Leaves finely.
- 4
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- 6
Now take a pressure cooker, add 1 Big Spoon Mustard Oil in it & keep the gas on high flame to burn the oil first.
- 7
When smoke starts coming out of Cooker, turn off the flame & let the oil cool down a bit.
- 8
After some time, again turn on the gas & keep it on medium flame.
- 9
Then add 1 Teaspoon Jeera, 1/2 Teaspoon Ajwain & 1 Pinch Hing in it & let them sizzle.
- 10
When they start sizzling, add finely chopped onions & green chillies in it & roast them till they turn into golden brown in colour.
- 11
After 3-4 minutes, when they turn into golden brown in colour, add 1/2 Teaspoon Haldi Powder & 1 Teaspoon Kashmiri Laal Mirch Powder in it & roast them for 1 minute.
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After 1 minute, add finely chopped tomatoes in it with 1 Teaspoon Salt so that they start releasing oil quickly & gets mashed up.
- 15
After 5-6 minutes, when oil is completely released, add spices mix in it & roast them for 2-3 minutes.
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After 2-3 minutes, add chopped Shalgam pieces in it & mix them properly.
- 18
Now roast Shalgam pieces in Masala mixture for 4-5 minutes.
- 19
After 4-5 minutes, add 1 Cup Water in it, close the lid & give 3 whistles on medium flame.
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After 3 whistles, turn off the flame & let the pressure cooker depressurise naturally.
- 22
After some time, open the lid & add 1 Teaspoon Garam Masala, 1 Teaspoon Roasted Kasuri Methi & chopped dhaniya leaves in it & mix them properly.
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Your Punjabi Shalgam Ki Sabzi is ready to be served.
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