In this post I thought of sharing some tips/tricks to prepare the best traditional healthy Indian Vegetarian Sabzis that are authentic, quick to cook and packed with flavor and taste. Dry Sabzis or Subjis or also known as Shaak, sukhi or Korma in some part of India are basically vegetables cooked with oil till soft.
Vegetables are part of my everyday diet. Our family lunch/dinner always have one veg dish to go with our complete meal. Our Gujarati thali sometimes have more than one fresh vegetable sabji. We love dry sabjis with our Gujarati Kadhi or Daal and Roti.
Dry cooked vegetables are versatile to prepare Roti Bread Rolls, Sandwiches or stuff in Dosa and perfect to carry in lunch boxes.
Dry sabzis can be stored in refrigerator for up to a week. I always have some okra, potato sabzi in my fridge as my kids love them. So anytime, I am preparing eggplant or some other veggies that my kids avoid to eat, I can just make roll of potato or Bhindi sabzi. One thing, I would like to point out here is that I don’t recommend cooking okra (Bhindi) in pressure cooker, specially if you prefer crunchy dry okra. These days, I prepare my Bhindi in oven. So much fun, easy and no headache of stirring sticky okras.
I am going to share some guidelines here to follow while cooking dry sabjis in pressure cooker. First of all, be sure to invest in good quality pressure cooker with more safety features. We all know that vegetables don’t take long time to cook anyway so most veggies can be done cooking in just one whistle or max 2-3. If you cut veggies in small chunks, only one whistle or if your cooker do not blow whistle, pressure cook for about 5-7 minutes. For big chunky veggies with potato, green peas or green beans, hear about 2-3 whistles. Now, I understand that many people are concerned to cook without water in pressure cooker and I totally understand your fear. So here is what to keep in mind, for juicy vegetables, you can just sprinkle little water about 1 or 2 tbsp and for the vegetables like potato, up to 1/4 cup water can be added. The idea is that since veggies do not take long to cook, it is safe to cook without or with very minimum water.
I would like to warn here about few things while cooking dry Sabjis in Cooker:
- Never cook on high temperature while pressure cooking.
- Don’t try to dry cook ingredients that require long time to cook such as meat.
- I always try to move away from the stove once I lock the cooker and just come back to turn off the stove.
- Turn off the stove immediately if for any unusual behavior of the cooker and move away immediately.
There are few reasons I started cooking dry sabzis in pressure cooker.
1. I can save time as dry sabzis need to be cooked on low heat.
2. No need to keep stirring or keep an eye on to make sure sabzi do not stick to the pan.
3. Requires very less oil.
4. No more greasy oily pans to clean.
5. Taste amazing!
Please watch video below to learn more tricks and tips.
I hope, I have shared the most details of cooking sukhi sabzis in pressure cooker but feel free to share your thoughts in the comment section below.
Below, I am sharing Mix Vegetable Sabzi. You can add/omit veggies as per your preference. I love to add green beans even.
- 1-2 medium sized potatoes (aloo) Or 220 to 230 grams potatoes Or 1 cup chopped potatoes
- 1/4 head of Cauliflower (Gobi)
- 1 large carrot (gajar) Or 150 grams carrots Or 1 cup chopped carrots
- ¾ cups peas (matar) - fresh or frozen or Green Beans can be used
- 1 teaspoon cumin seeds (jeera)
- 1 tsp Ginger Garlic Paste
- 1 or 2 green chilies (hari mirch) - finely chopped or Red chili powder can be used.
- 1 pinch asafoedita (hing)
- 2 to 3 tablespoon water
- 1 tablespoon oil
- 1 tablespoon chopped coriander leaves (dhania patta)
- salt as required
- Rinse the vegetables in water. peel and then chop potatoes, carrots. also chop the cauliflower.
- Heat oil in a pressure cooker. add cumin seeds and let them splutter.
- add the ginger, garlic and green chillies in pressure cooker.
- Saute for about 20 seconds.
- Then add all the vegetables - potatoes, peas and carrots. add asafoetida/hing and saute for 2 to 3 minutes. Add Cauliflower.
- Add salt and 3 tbsp water. close the pressure cooker tightly with its lid. pressure cook for 2 to 3 whistles till the vegetables become tender. Or just hear 1 whistle if veggies are cut in small chunks.
- Once the pressure drops on its own, remove the lid of the cooker.
- If there is any water or moisture in the cooker, then simmer the veggies till all the water is evaporated.
- Check the seasoning and add more salt if required.
- Lastly add coriander leaves and give a stir.
- Serve gajar aloo matar hot with rotis or chapatis or as a side dish with dal rice combo.