4.6
(43)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Heat the Instant Pot and when it's hot, add the oil, and when the oil shimmers, add the cumin seeds. They'll splutter like popcorn.
Step 2
Once this happens, add in the potatoes and sauté. You want the potatoes to brown and crisp a little, and you want good, brown fond at the bottom to flavor the final dish.
Step 3
At this point, add the spices and sauté briefly.
Step 4
Then add in the tomatoes and the water and scrape up all the lovely fond at the bottom. Make sure you get all the brown bits scraped off since if you don't, you will see the BURN message. If all the water evaporates as you do this, add in another 1/4 cup of water.
Step 5
Add in the cauliflower and set your Instant Pot to Low Pressure for 2 minutes.
Step 6
Quick release the pressure and garnish with chopped cilantro, if needed.
Step 7
If you have an 8 quart, you may need to double the recipe so as to not ge the BURN message.
Your folders
foodnetwork.com
4.7
(113)
25 minutes
Your folders
cookwithmanali.com
Your folders
bonappetit.com
4.5
(38)
Your folders
cookwithmanali.com
4.9
(71)
20 minutes
Your folders
internationalcuisine.com
5.0
(2)
30 minutes
Your folders
allrecipes.com
4.0
(215)
20 minutes
Your folders
plantbasedonabudget.com
5.0
(49)
35 minutes
Your folders
indianhealthyrecipes.com
5.0
(309)
35 minutes
Your folders
allrecipes.com
4.4
(66)
35 minutes
Your folders
delish.com
4.2
(6)
Your folders
foodnetwork.com
4.7
(113)
25 minutes
Your folders
holycowvegan.net
5.0
(5)
20 minutes
Your folders
veganbell.com
5.0
(3)
25 minutes
Your folders
holycowvegan.net
Your folders
jessicainthekitchen.com
5.0
(18)
20 minutes
Your folders
tasteofhome.com
5 minutes
Your folders
food.com
5.0
(152)
40 minutes
Your folders
tomatoblues.com
5.0
(1)
30 minutes
Your folders
seriouseats.com