Ingredients
- 3 medium potatoes peeled and cubed
- ½ cauliflower cut into medium-sized florets
- 1 tsp whole cumin
- 1 tbsp vegetable oil
- 1 large onion finely chopped
- 1 tbsp ginger-garlic paste or use grated fresh ginger and garlic
- ½ tsp Turmeric powder
- ½ tsp Kashmiri chili powder
- 1 tsp Garam masala
- ½ tsp Coriander Powder
- 2 medium tomatoes blended in a food processor, or substitute with tinned tomatoes
- ⅓ cup peas frozen
- salt to season
- ⅓ cup Coconut Milk see notes
- ½ cup Water
Instructions
Instant Pot Instructions
- start by setting the Instant Pot in 'Saute' mode. Let it heat for 2 minutes.Then add the oil (or ghee), onions and whole cumin. Let the cumin start to sizzle in the oil and then add the minced ginger and garlic or ginger-garlic paste. Stir with a spatula.
- Add in coriander powder, turmeric, Kashmiri red chili powder, garam masala, mentioned in the recipe card, and saute for a minute. Add 1/2 cup water and deglaze the inner pot of the Instant Pot - using the spatula, remove any residue stuck to the base of the Instant Pot (an important step to avoid the 'Burn' error message).
- Add blended tomatoes and cubed potatoes and let this simmer in the Instant Pot in the Sauté mode for 3 minutes with a glass lid on. This allows the potatoes to cook for a while before the cauliflower is added.
- Add the cauliflower, peas, and a little more water. Now switch to PressureCook or Manual mode and let the curry cook for 2 minutes. Perform a quick release of pressure to avoid overcooking the cauliflower.
- Finally, add salt, 1/4 cup of thick coconut milk and give it all a stir. The coconut milk helps in cutting through the acidity of the tomatoes and thickens the curry too.
- Add a squeeze of lemon juice at the end to balance the flavors.
