Ingredients
- 1 medium or large cauliflower cut into florets
- 2 tablespoons oil of choice
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 onion diced
- 4 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 serrano pepper or green chili minced
- 2 ripe Roma tomatoes chopped
Spices
- 1 tablespoon ground coriander
- 1 teaspoon paprika or Kashmiri chili powder
- 1 teaspoon kasoori methi dried fenugreek leaves
- ½ teaspoon garam masala
- ½ teaspoon salt
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- ¼ cup + 2 tablespoons water or 6 tablespoons of water
- Cilantro leaves garnish
Instructions
Instant Pot Directions:
- Press sauté, add oil and once it heats up, add cumin and fennel seeds. When the seeds begin to splutter, add the onion and cook for 8-10 minutes, or until they start to brown.
- Add garlic, ginger, and green chili and sauté for a minute, then add the chopped tomatoes and stir-fry for 3-4 minutes, or until they soften.
- Add the water and cauliflower and mix well. Pour the spices on top of the cauliflower (don’t mix - this prevents spices from burning).
- Secure the lid, close the valve and cook for “0” minutes (the cauliflower will cook in the amount of time it takes to reach pressure).
- Quick-release pressure.
- Garnish with cilantro and enjoy!
Stovetop Directions:
- In a pan, heat oil and add cumin and fennel seeds. Once the seeds begin to splutter, add the onions.
- When the onions turn golden, add ginger, garlic, and serrano/green chili, stir, then add the tomatoes and cook for 10 minutes, or until the tomatoes become soft.
- Add the spices, stir, then add the cauliflower florets and water and mix well.
- Cover the pot with a lid and cook on medium heat for about 10-12 minutes, or until the cauliflower reaches your desired level of tenderness.
- Garnish with cilantro and enjoy!
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