How to Cook Root Vegetables like Potatoes using a Pressure Cooker
Cooking root vegetables and spuds like potatoes becomes much easier when you use a pressure cooker. It saves time, energy and also retains the nutrition. You also have greater control on how much the vegetable gets cooked, and how much excess water remains. Cooked potatoes and other spuds are useful when making recipes that call for mashed potatoes like Rajma Galouti Kebab or other spuds like Arbi/Colocasia used in Arbi Ke Kebab or even yams, as used in this Jimikand Ke Kebab.
Note: The recipe uses potatoes, but the procedure remains the same even for other spuds like sweet potatoes, yam, arbi/colocasia
2 M
30 M
32 M
300 grams Servings
Ingredients
- 300 grams Potatoes
- 1/4 cup Water
How to make How to Cook Root Vegetables like Potatoes using a Pressure Cooker
To begin pressure cooking the potatoes, first thoroughly clean them under running water. You can lightly scrub them too, to remove all the excess soil and grime that is usually present on the peels of potatoes and other underground spuds.
Next, you can either cut the potatoes into half or place the whole potato into the pressure cooker.
Add 1/4 cup of water into the cooker. Place the lid over it along with the weight. Cover and cook on a high heat until you hear the about two whistles.
After the first two whistles, turn the heat to low and simmer for three minutes, after which you can turn the heat off.
Once you turn the heat off, wait for the pressure to release naturally as the steam present inside continues to cook the potatoes for a while longer. This may take up to 10 minutes. Once the pressure has released, you will be able to lift the weight easily and open the lid of the cooker.
You can test the potatoes for done-ness by inserting a knife into them. If the knife passes in easily, the potatoes are cooked. Cool them completely to make peeling them easier for you.
Once peeled, you can either use as is, or mash them up for recipes like Rajma Galouti Kebab or other even other spuds like Arbi/Colocasia used in Arbi Ke Kebab or yams, as used in this Jimikand Ke Kebab.
Archana Doshi
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"
