Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 1 small head cauliflower
• 1/2 cup raw cashews – 70g
• 400 ml unsweetened coconut milk
• 3 tbsp oil
• 1 medium onion finely chopped
• 2 tbsp ginger-garlic minced
• 1 small green chili minced
• 1/2 can chop or diced tomatoes- 200g
• 1 tsp curry powder
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 tsp ground cumin and coriander
• 1 tsp garam masala
• Salt to taste
• Coriander to garnish

Instructions

1. Cut the cauliflower into bite-size florets and thoroughly wash it under running water.
2. Leave it aside for 10-15 minutes to drain the excess water.
3. Select saute mode on the Instant pot panel.
4. Heat oil in the inner pot, add onion, ginger garlic, and chilli.
5. Fry this mixture until light brown.
6. Add crushed tomatoes and keep cooking the mixture further.
7. Once the raw smell of tomatoes goes away, add all the spices powders and salt.
8. After a minute or so add drained cauliflower florets and mix well.
9. Cancel the saute mode, cover the pot with the lid.
10. Select LOW PRESSURE for 0 minutes.
11. Meanwhile, in a high-speed blender blend cashew with little water and make a fine puree. Leave it aside.
12. Once done, release the pressure straight away.
13. Now add cashew puree and coconut milk, mix.
14. Saute for 1 minute.
15. Sprinkle freshly chopped coriander and serve hot

Notes

Instant Brands Official Recipe Contributor:

Recipe by @jcookingodyssey