Quick Creamy Vegetable Casserole

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 oil
• 2 bay leaves
• 1 lime, juice of
• salt
• 1 cup boiled egg noodles (optional)
• coriander leaves, chopped

Directions

1. 1

   Wash and cut meat into 1" cubes.

2. 2

   Cut all the vegetables also into 1" cubes.

3. 3

   Wash the rice and keep aside.

4. 4

   Melt butter in a pressure cooker.

5. 5

   Add the ginger-garlic paste, pepper powder, green chilies and bay leaves.

6. 6

   Stir for a minute and add potatoes, carrots, french beans, onions, tomatoes, rice and salt.

7. 7

   Add one glass of water to this.

8. 8

   Cover and pressure cook for 7 minutes or till meat is tender.

9. 9

   Remove the lid and stir in the lemon juice and sprinkle coriander leaves.

10. 10

    Bring to a boil.

11. 11

    Before serving mix in the noodles.