Right, so here's another Indian recipe, best prepared in the Instant Pot or other pressure cooker type thingie. I'll warn you ahead of time that the result may not be pretty - but it tastes friggin' amazing.Ingredients:
1 tbsp peanut oil
1 tsp cumin seeds
2 cups potato, peeled and sliced into 1/4" pieces (about 3 normal sized Russets, for example.)
Spice Mix: 1 tsp salt, 1 tsp garam masala, 1/2 tsp turmeric, 1/4 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp cayenne pepper (more or less depending on your heat tolerance)
1/2 cup diced tomato
1/4 cup water
(Note: I combined the two above ingredients and used a can of diced tomato without draining. Much easier, and it worked just fine.)
4 cups cauliflower florets. I used 1 medium cauliflower head, trimmed and cut into 1/8ths. You could also use frozen cauliflower florets with no change to the recipe.
Directions:
1) Using the 'saute' function, heat the Instant Pot. Add the oil. When shimmering, add the cumin seeds, saute for a bit until they start to make popping noises. Add the sliced potato and saute for a few minutes until they start to brown. Add the spice mix, stir and saute until the spices are fragrant. Add the tomatoes and the cauliflower, stir to coat everything with the oil/spice/tomato mix.
2) Seal the Instant Pot, and set for Low Pressure for 3 minutes.
3) When the cycle completes, use Quick Release to release the pressure.
4) Taste and adjust seasoning as needed.
5) Serve with rice, chapatis or naan.
