Quick Creamy Vegetable Casserole

• 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

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.

boneless meat, potatoes, carrots, beans, spring onions, ginger paste, garlic, black pepper, green chilies, tomatoes, rice, butter, bay leaves, lime, salt, egg noodles, coriander leaves

Taken from www.food.com/recipe/quick-creamy-vegetable-casserole-21546 (may not work)