4.3
(65)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Turn the Instant Pot to Sauté mode and heat oil. Add cumin seeds. Sauté for 30 seconds.
Step 2
Add onions and mix well. Cook covered with a glass lid on for 1 minute. Add tomatoes, mix and cook covered for another minute.
Step 3
Add turmeric, red chili powder, coriander powder, cumin powder, garam masala and salt. Add potatoes and cauliflower florets. Add 1 tablespoon of water. Mix well.
Step 4
Put the Instant Pot lid on with pressure valve to sealing. Select Pressure Cook / Manual (Hi) for 3 minutes. Note: Cook for only 2 mins if you like cauliflower to be more firm.
Step 5
Press Cancel to turn the Instant Pot off. Quick Release and stir gently. Garnish with cilantro. Serve hot with naan, paratha or toasted pita bread.
Your folders
recipes.timesofindia.com
4.0
(2)
Your folders
kannammacooks.com
15 minutes
Your folders
cookwithmanali.com
4.7
(3)
15 minutes
Your folders
spiceupthecurry.com
4.8
(6)
10 minutes
Your folders
indianhealthyrecipes.com
4.9
(217)
25 minutes
Your folders
culinaryshades.com
5.0
(7)
20 minutes
Your folders
myheartbeets.com
4.9
(15)
Your folders
simplyvegetarian777.com
15 minutes
Your folders
veganricha.com
4.8
(22)
20 minutes
Your folders
indianveggiedelight.com
4.7
(15)
10 minutes
Your folders
pipingpotcurry.com
4.8
(32)
25 minutes
Your folders
muditaskitchen.com
20 minutes
Your folders
profusioncurry.com
4.5
(2)
20 minutes
Your folders
pipingpotcurry.com
4.8
(38)
10 minutes
Your folders
indianhealthyrecipes.com
5.0
(80)
20 minutes
Your folders
recipes.timesofindia.com
Your folders
myrecipes.com
3.0
(2)
Your folders
ruchiskitchen.com
5.0
(4)
60 minutes
Your folders
pipingpotcurry.com
4.6
(49)
15 minutes