Ingredients

The following ingredients have 4 Servings
  • 3 tomatoes
  • 4 cloves garlic
  • 1 inch ginger
  • 1 green chili
  • 12 raw cashews
  • 1 1/2 tablespoons olive oil
  • 1 bay leaf
  • 3 green cardamom pods
  • 6-7 peppercorns
  • 1 red onion ((chopped))
  • 1 1/2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder
  • 1 teaspoon salt
  • 1/4 cup yogurt ((*bring to room temperature*))
  • 1/2 cup coconut milk
  • 1/4 cup water
  • 1 head cauliflower ((cut into medium-large florets))
  • 1/2 cup frozen green peas
  • cilantro ((for garnish))

Instruction

  • Set your yogurt out an hour before cooking so it comes to room temperature.
  • Place the tomatoes, garlic, ginger, green chili and raw cashews in a blender and blend until smooth.
  • Select sautee on your Instant Pot. Heat oil, then add the bay leaf, cardamom pods and peppercorns. Cook for a few seconds until fragrant.
  • Add the onion and cook for 2 minutes.
  • Add the puree from the blender and cook for 2 minutes.
  • Add the ground coriander, garam masala, chili powder and salt. Stir and cook for 30 seconds.
  • Carefully add the yogurt, whisking so it mixes in properly with the rest of the sauce.
  • Add the coconut milk and water, then the cauliflower and peas. Toss everything up in the sauce.
  • Put the lid on your Instant Pot, seal the valve. Pressure cook on LOW for 3 minutes.
  • Do a quick pressure release. Taste and adjust the salt if necessary.
  • Serve over rice with fresh cilantro.