PressureBake with heavily spiced curry paste and dilute
Prep : Blend 20 cashew nuts, 10 chopped green chillies, 1.5tsp each (salt, garam masala), 1tsp oil, 1/2C water to a thick paste. Add to an inner vessel
In a 2L PressureBaker, layer as below:
Layer 1: 1/4C water, 1Tbsp ghee
Layer 2: 1C each (potato, beans, carrots) chopped small.
Layer 3: Place the cup with curry paste over the vegetables. Fit in four well washed eggs over the vegetables (optional).
Close, fix weight and switch on the stove. Cook on high for 3 Whistles or 5 minutes, whichever is earlier. Switch off the stove. Release pressure by gently lifting the weight. Open. Remove eggs. Mix spice paste with vegetables. Mix in 1C milk/ coconut milk, 1C hot water. Let eggs cool. Peel and halve. Add to gravy.
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