Vegetarian Rainbow Curry

Ingredients //

• 2 potatoes, cubed
• 1 carrot, cubed
• 1 onion, chopped
• 1/4 cup green peas
• 1/2 bell pepper
• 1/4 cup green beans
• 1 tomato, cubed
• 1/4 cup corn kernels
• 2 tablespoons spinach, chopped
• 1 green chili, chopped
• 1 teaspoon ginger-garlic paste
• 1/4 teaspoon turmeric powder
• salt as per taste
• 1 teaspoon red chili powder
• 1/4 teaspoon garam masala powder
• 2 teaspoons coriander powder
• 2 tablespoons olive oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds

Instructions //

1. Heat the oil in pressure cooker/pan. Add cumin seeds, mustard seeds, and asafetida.
2. When the seeds start to splutter, add chopped onion, chopped green chili and cook for 2 minutes.
3. Add cubed potatoes and cook for 3 minutes.
4. Now add cubed tomatoes, ginger-garlic paste, red chili powder, coriander powder, and turmeric powder, salt, along with 1/2 cup water. Mix well and let the water boil for 2-3 minutes.
5. Add all the vegetables, and garam masala powder. Mix well, and close the lid to cooker tight and cook under steam for 1 whistle and turn off the heat.
6. Let the pressure cooker cool down. Remove the lid, and garnish rainbow curry with coriander leaves. Serve hot with any bread of your choice. Enjoy!