Quick Creamy Vegetable Casserole |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
400 g boneless meat |
2 big potatoes |
2 carrots |
12 french beans |
2 spring onions |
1 tablespoon ginger paste |
1 tablespoon garlic paste |
1 teaspoon black pepper |
2 green chilies, chopped |
2 big tomatoes, chopped |
100 g rice |
100 g butter or 100 g oil |
2 bay leaves |
1 lime, juice of |
salt |
1 cup boiled egg noodles (optional) |
coriander leaves, chopped |
Directions:
1. Wash and cut meat into 1 cubes.
2. Cut all the vegetables also into 1 cubes.
3. Wash the rice and keep aside.
4. Melt butter in a pressure cooker.
5. Add the ginger-garlic paste, pepper powder, green chilies and bay leaves.
6. Stir for a minute and add potatoes, carrots, french beans, onions, tomatoes, rice and salt.
7. Add one glass of water to this.
8. Cover and pressure cook for 7 minutes or till meat is tender.
9. Remove the lid and stir in the lemon juice and sprinkle coriander leaves.
10. Bring to a boil.
11. Before serving mix in the noodles.
|
|