Prep Time: 15 mins | Cook Time: 15 mins | Serves: 2 – 3
Medium sized onion – 1 finely chopped
Tomatoes – 3 finely chopped
Cauliflower florets – 2 cups (Bite size)
Turmeric Powder – 1 tsp
Kashmiri Chilli powder – 1/2 tsp
Garam Masala/Chole Masala – 1/2 tsp
Salt – to taste
Water – as needed
Coriander leaves – for garnish
Oil – 1 tbsp
Jeera – 1 tsp
Cinnamon stick – 1/2 inch long
Bay leaf – 1
Cardamom pods – 2
Cloves – 2
Coconut – 1/4 cup
Poppy Seeds – 1 tsp
Cashew nuts – 10
Curd/Yogurt – 1/4 cup
- Turn on saute mode in your instant pot. Once hot, add oil.
- Now add the ingredients listed under “To Temper”.
- Then add onion, salt and fry until golden color.
- Add tomatoes, turmeric powder, kashmiri chilli powder, garam masala/chole masala and fry until tomatoes are mushy.
- In the mean time take a blender and grind the ingredients mentioned under “To grind” to smooth paste. If needed you can add little water while grinding.
- Once the tomatoes are mushy add the cauliflower florets and give it a quick stir.
- Add the ground paste and little water (add little water to the blender, swish it and add it). Mix everything well.
- Cancel saute mode. Close the instant pot and turn on Pressure Cooking/Manual mode and set it to 2 minutes on high pressure.
- Once done release pressure immediately and garnish with coriander leaves.
- Follow all the steps from Step 1 to Step 7 mentioned under the Instant pot cooking method.
- Pressure cook for 1 whistle and allow it to release pressure naturally.
- Once done garnish with coriander leaves and serve.
- I do not blanch my cauliflowers because the one that I get here are high in water content and blanching the same turns mushy upon cooking. So blanching is optional.
- If you plan to blanch, let it rest for 3 -5 mins in warm water with turmeric powder. This will also ensure the worms/insects are killed.
- Increase spice level as per your preference.