Dry Potato, Carrot and Pea Curry

In a pressure cooker, heat some oil. Add cumin seeds and mustard seeds and fry for 30 seconds. When they start to crackle, add chopped onion and ginger garlic paste. Stir fry for 5 minutes over medium flame.

Add tomato, green chilli, salt and all powder spices. Mix well and let it cook few minutes, until the tomato softens.

Add potatoes, carrots and peas to the curry. Mix well so the vegetables are coated with masala. Add the water, close the lid, and pressure cook over medium flame, for 2 whistles. (Note: If you do not have a whistling pressure cooker, bring the curry up to pressure in your regular pressure cooker and cook for 6 minutes under pressure.)

Once done, turn off the flame, let the pressure go down by itself, then open the cover. Garnish with fresh coriander leaves and serve hot.