Seyal Bhaji

Instructions

1. 1

   Sauté Aromatics

   • Heat oil in a 3-liter pressure cooker over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
   • Add the finely chopped onions and sauté for 5-6 minutes, stirring occasionally, until they turn translucent and light golden.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
2. 2

   Build the Masala Base

   • Lower the heat and add the besan (chickpea flour). Roast for 1-2 minutes, stirring continuously, until it becomes fragrant and slightly changes color. Be careful not to burn it.
   • Add the tomato puree along with the spice powders: turmeric, red chili powder, and coriander powder. Mix everything thoroughly.
   • Cook this masala mixture for 4-5 minutes, stirring often, until it thickens and you see oil starting to separate from the sides.
3. 3

   Pressure Cook the Vegetables

   • Add all the chopped vegetables (potatoes, cauliflower, carrots, peas, beans) and salt to the cooker.