VEGETABLE  STOCK(Pressure cooker method)

VEGETABLE STOCK
(Pressure cooker method)

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This super quick vegetable stock can be done in flat half and hour, no need to cook it on slow cook method, I have been making this veg stock for so long and I use it in my soups, dals, pulaos, or any chinese or indo chinese gravy where it is needed.

Earlier in my childhood when we used to have soups at resturants, would always ponder over how they make it so tasty and why we don’t get the same taste when we make the same soup at home, finally got to know that they don’t use plain water to make soups, but use vegetable stock, which gives their soups so much depth to the flavours.

Finally, I created my own vegetable stock recipe with the humble ingredients, available in our Indian kitchen pantry, so this is my desi style of soup stock recipe, but its so flavourful that I stick to this recipe of mine, nowadays all the fancy ingredients to make a perfect English veg broth or stock is available, if you feel like to use them, then go ahead and use them, sometimes I use my desi veg stock and sometimes I add all the videshi flavours like celery, parsley, mushrooms, thyme oregano etc., its all upto what is available in my kitchen pantry that time.

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Hope you try this vegetable stock recipe and make your soups, gravies, pulaos etc., more flavourful. If you try then please give me a feedback, would be happy to hear from you all.
For the non vegetarian friends I have also shared a chicken stock recipe for their non veg dishes.

vegetable-stock3RECIPE FOR VEGETABLE STOCK :
(PRESSURE COOKER METHOD)
Ingredients:

  • 1 ¼ th liters – Water
  • 1 No. – Onion sliced roughly (with skin if the skin is clean)
  • 2 medium – Carrots roughly chopped into big chunks
  • Handful of French beans chopped into halves
  • 1 big – Tomato chopped into quarters
  • 1/ 2 cup – Cabbage chopped roughly
  • 1 small – Potato chopped roughly
  • 2 tbsp – Coriander leaves
  • 8 to 10 No. – Roots of coriander cleaned properly
  • 4 to 5- Cloves of garlic with skin smashed roughly
  • 1’’ inch – Ginger with skin smashed roughly
  • 1 – Bay leaf (Tej patta)
  • 8 to 10 – Whole peppercorns
  • 1 tsp – Thyme (optional)
  • Salt to taste
  • 1 tsp – Oil to sauté the veggies

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ALL THE CHOPPED INGREDIENTS READY TO BE COOKED

vegetable-stock5EVERYTHING IN THE COOKER
METHOD:

  1. Heat the cooker add 1 tsp oil.
  2. Add all the roughly chopped veggies ginger, garlic and sauté for a while.
  3. Then add the coriander leaves, coriander roots, bay leaf and whole peppercorns, thyme along with salt stir well for few more seconds.
  4. Add enough water to submerge everything around 1 ½ th liters of water.
  5. Let the water come to a boil, then cover the cooker with its lid and put the weight.
  6. Let it come to full pressure and when one whistle comes, lower the flame.
  7. Let the stock cook on slow flame for at least 10 to 12 minutes.
  8. Switch off the flame and allow it to cool down before opening the cooker lid.
  9. Open the lid and drain the stock using a big strainer in to a vessel, let the stock cool completely. (Don’t throw away the vegetables after draining out the stock, discard the whole spices and coriander roots, skin of garlic, then I mash them up and use in my pav bhaji gravy or making veg cutlets.)
  10. Your flavorful vegetable stock is ready to be used in any of your veg soups, risottos or pulao, which calls for vegetable stock,
  11. You can also store this vegetable stock in your deep freezer in zip lock bags, or in food grade airtight plastic boxes, you can even freeze these in ice cube trays till hard and when they are frozen then take them out and store in zip lock bags, use as much quantity you like whenever needed. They stay good in your deep freezer for 3 to 4 months.

vegetable-stock6 

 

NOTE :

  • Don’t cut the veggies too small or fine or else the stock would become cloudy.
  • This is my Indian version of Vegetable stock as I make at home, with easily available ingredients at my home.
  • You can use celery, broccoli, parsley, mushrooms etc., if you want.

vegetable-stock7

VEGETABLE STOCK(Pressure cooker method)
 
Author:
Recipe type: Soups, Veg
Cuisine: Indian
Ingredients
  • 1 ¼ th liters – Water
  • 1 No. – Onion sliced roughly (with skin if the skin is clean)
  • 2 medium – Carrots roughly chopped into big chunks
  • Handful of French beans chopped into halves
  • 1 big – Tomato chopped into quarters
  • 1/ 2 cup – Cabbage chopped roughly
  • 1 small – Potato chopped roughly
  • 2 tbsp – Coriander leaves
  • 8 to 10 No. – Roots of coriander cleaned properly
  • 4 to 5- Cloves of garlic with skin smashed roughly
  • 1’’ inch – Ginger with skin smashed roughly
  • 1 – Bay leaf (Tej patta)
  • 8 to 10 – Whole peppercorns
  • 1 tsp – Thyme (optional)
  • Salt to taste
  • 1 tsp – Oil to sauté the veggies
Instructions
  1. Heat the cooker add 1 tsp oil.
  2. Add all the roughly chopped veggies ginger, garlic and sauté for a while.
  3. Then add the coriander leaves, coriander roots, bay leaf and whole peppercorns, thyme along with salt stir well for few more seconds.
  4. Add enough water to submerge everything around 1 ½ th liters of water.
  5. Let the water come to a boil, then cover the cooker with its lid and put the weight.
  6. Let it come to full pressure and when one whistle comes, lower the flame.
  7. Let the stock cook on slow flame for at least 10 to 12 minutes.
  8. Switch off the flame and allow it to cool down before opening the cooker lid.
  9. Open the lid and drain the stock using a big strainer in to a vessel, let the stock cool completely. (Don’t throw away the vegetables after draining out the stock, discard the whole spices and coriander roots, skin of garlic, then I mash them up and use in my pav bhaji gravy or making veg cutlets.)
  10. Your flavorful vegetable stock is ready to be used in any of your veg soups, risottos or pulao, which calls for vegetable stock,
  11. You can also store this vegetable stock in your deep freezer in zip lock bags, or in food grade airtight plastic boxes, you can even freeze these in ice cube trays till hard and when they are frozen then take them out and store in zip lock bags, use as much quantity you like whenever needed. They stay good in your deep freezer for 3 to 4 months.
Notes
1. Don’t cut the veggies too small or fine or else the stock would become cloudy.
2. This is my Indian version of Vegetable stock as I make at home, with easily available ingredients at my home.
3. You can use celery, broccoli, parsley, mushrooms etc., if you want.
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