Instant Pot Potato and Cauliflower Korma
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Curry
Cuisine: Indian
Ingredients
  • Oil- 1 tbsp
  • Cumin seeds- ½ tsp
  • Dried Bay leaves- 2
  • Whole dried red chilies- 2
  • Curry leaves- 1 sprig (optional)
  • Onion, chopped- 1
  • Salt- ½ tsp
  • Tomato, chopped- 1
  • Chili powder- 1 tsp
  • Turmeric powder- ¼ tsp
  • Fennel powder- 1 tsp
  • Cauliflower, florets- florets from half of the cauliflower
  • Potato, diced- 2, medium sized
  • Water- ½ cup
  • Coconut milk- ½ cup
  • Salt- ¼ to ½ tsp
  • Cilantro, chopped- 2 handfuls
Instructions
  1. Turn on the Instant Pot. (I used 7 in 1 DUO)
  2. Click on Saute button, Adjust- Normal temperature.
  3. When the display turns Hot.
  4. Add oil, let oil turn hot.
  5. Add cumin seeds, dried bay leaves, dried red chilies and curry leaves, saute for a few seconds.
  6. Add chopped onion, season with ½ tsp salt.
  7. Saute for a minute.
  8. Add chopped tomato, cook for a minute.
  9. Add chili powder, turmeric powder, fennel powder and salt. Combine well.
  10. Add cauliflower florets and potatoes, combine well.
  11. Add ½ cup water, combine well.
  12. Close the pot with the lid.
  13. Turn the knob to Sealing.
  14. Click on Manual. Click on Pressure, set to high pressure. Set time to 3 minutes.
  15. After pressure cooking, do a natural pressure release after 5 minutes- turn knob to venting for pressure release.
  16. Open the lid.
  17. Add coconut milk, combine well.
  18. Click on Saute- normal temperature.
  19. Cook for a minute.
  20. Have a taste and add more salt if required.
  21. Add chopped cilantro, combine well.
  22. Turn off the Instant Pot.
  23. Remove the stainless steel pot from the main pot.
  24. Serve this korma along with rice or roti.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/instant-pot-potato-and-cauliflower-korma/