Step-by-Step Instructions

1. 1.Prepare the Base Masala

   Heat oil in a pan. Once hot, add cumin seeds and let them splutter.

2. 2.Saute Aromatics

   Add coarsely ground onion and green chili to the pan. Then, add ginger garlic paste. Saute the mixture for 1 minute until the onions turn light golden and fragrant.

3. 3.Cook the Spices and Tomato

   Add tomato puree, red chili powder, coriander powder, turmeric powder, garam masala powder, and salt to the pan. Mix all ingredients well and cook for 2 minutes until the oil separates from the masala and the mixture thickens.

4. 4.Transfer to Pressure Cooker

   Carefully transfer the cooked masala from the pan into a pressure cooker.

5. 5.Add Vegetables

   Add all the chopped vegetables to the pressure cooker: cauliflower, potato, capsicum, radish, brinjal, spinach, and fenugreek leaves.

6. 6.Add Water and Mix

   Pour 1/2 cup of water into the cooker. Gently mix all the ingredients to combine them with the masala.

7. 7.Pressure Cook

   Cover the pressure cooker with its lid and cook for 2 whistles. Allow the pressure to release naturally before opening the cooker.

8. 8.Serve

   Once the pressure is released, open the cooker. Give the mixed vegetable curry a final stir and serve hot, garnished with fresh coriander if desired.