| Ingredients: 1 Tablespoon(s) oil, peanut 1 Teaspoon(s) cumin seeds 2 Cup(s) finger sliced potatoes, yukon gold 1 Teaspoon(s) salt 1 Teaspoon(s) garam masala 1/2 Teaspoon(s) ground turmeric 1/4 Teaspoon(s) ground cumin 1/2 Teaspoon(s) ground coriander 1/4 Teaspoon(s) ground cayenne pepper 1/2 Cup(s) diced tomato 6/25 Cup(s) water 4 Cup(s) florets cauliflower 2 Teaspoon(s) chopped fresh cilantro |
Directions:
Preheat the Instant Pot by selecting saute and adjust to "more" for high heat. When the pot is hot, add the oil and heat until shimmering. Add the cumin seeds and stir. They'll sputter like popcorn popping. Add the potatoes and saute, stirring occasionally, for 2 to 3 minutes, or until they begin to brown and crisp a little. Add the salt, garam masala, turmeric, cumin, coriander, and cayenne, and saute for 1 minute; Add the tomato and water, and stir, scraping, up all the lovely fond on the bottom of the pot. Add the cauliflower and stir gently. Lock the lid into place. Select Manual and adjust the pressue to Low. Cook for 2 minutes. When the cooking is complete, quick-release the pressure. Unlock the lid. Garnish with the chopped cilantro. |
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Garam Masala (
Required ) :
2 Tablespoon(s) coriander seeds 1 Teaspoon(s) cumin seeds 1/2 Teaspoon(s) cloves 1/2 Teaspoon(s) cardamom seeds, green 2 bay leaves 1/2 Teaspoon(s) ground cayenne pepper 1/2 Teaspoon(s) red pepper flakes 1 broken cinnamon stick |
Directions: In a clean coffee or spice grinder, add all the ingredients. Grind until the spices form a medium-fine powder. Stop the grinder several times and shake it so all the seeds and bits get under the blades and grind evenly. When you're finished, unplug the grinder. Holding the lid in place, turn the spice grinder upside down and shake the spice mixture into the lid. Pour the garam masala into a small jar with a tight-fitting lid. Store in a cool, dry place for up to 4 weeks. |