Veg Paya in Pressure Cooker | Ready in 30 Minutes | Rich & Creamy Vegetarian Gravy

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Add poppy seeds, fennel seeds, cashew nuts, and fresh coconut to a blender jar. Add water and grind into a fine, smooth paste.
   ▶ ≈0:28
2. 2
   Heat oil in the pressure cooker and add whole spices including cinnamon, cloves, cardamom, star anise, bay leaf, and stone flower. Lightly toast until fragrant.
   ▶ ≈1:09
3. 3
   Add thinly sliced onions and cook for about a minute. Then add slit green chillies.
   ▶ ≈1:22
4. 4
   Add potatoes cut into large chunks and sauté for about 2 minutes.
   ▶ ≈1:40
5. 5
   Add ginger garlic paste and salt, mixing well until everything is combined.
   ▶ ≈1:52
6. 6
   Add the ground masala paste and cook on low heat for about 5 minutes to develop the flavors.
   ▶ ≈2:05
7. 7
   Pour in water and mix well. Add tomato cut into large pieces.
   ▶ ≈2:22
8. 8
   Add freshly chopped coriander leaves and mint leaves. Gently mix everything together.
   ▶ ≈2:37
9. 9
   Add another cup of water for the desired gravy consistency. Check seasoning and adjust salt if needed.
   ▶ ≈2:51
10. 10
    Close the pressure cooker, place the weight, and pressure cook on medium heat for two whistles. After the whistles, turn off the heat and open the cooker once pressure settles.
    ▶ ≈3:04
11. 11
    If the gravy is too thick, add hot water to reach desired consistency. Serve with idli, dosa, chapati, or other breakfast items.
    ▶ ≈3:23