Quick Creamy Vegetable Casserole

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 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.