Instant Pot Cauliflower Korma
Instant Pot cauliflower korma is vegetarian comfort food! With a creamy sauce, cauliflower and peas, this recipe is cooked in your Instant Pot.
Servings: 6
Calories: 154kcal
Ingredients
- 3 tomatoes
- 4 cloves garlic
- 1 inch ginger
- 1 green chili
- 12 raw cashews
- 1 ½ tablespoons olive oil
- 1 bay leaf
- 3 green cardamom pods
- 6-7 peppercorns
- 1 red onion (chopped)
- 1 ½ teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon red chili powder
- 1 teaspoon salt
- ¼ cup yogurt (*bring to room temperature*)
- ½ cup coconut milk
- ¼ cup water
- 1 head cauliflower (cut into medium-large florets)
- ½ cup frozen green peas
- cilantro (for garnish)
Instructions
- 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.
Notes
This recipe is from the cookbook Vegetarian Indian Cooking with Your Instant Pot
by Manali Singh © 2018.
by Manali Singh © 2018.Nutrition
Serving: 1/6 of the batch | Calories: 154kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 457mg | Potassium: 584mg | Fiber: 4g | Sugar: 5g | Vitamin A: 665IU | Vitamin C: 62.9mg | Calcium: 58mg | Iron: 1.8mg