Step 1

Press sauté, add oil and once it heats up, add cumin and fennel seeds. When the seeds begin to splutter, add the onion and cook for 8-10 minutes, or until they start to brown.

Step 2

Add garlic, ginger, and green chili and sauté for a minute, then add the chopped tomatoes and stir-fry for 3-4 minutes, or until they soften.

Step 3

Add the water and cauliflower and mix well. Pour the spices on top of the cauliflower (don’t mix - this prevents spices from burning).

Step 4

Secure the lid, close the valve and cook for “0” minutes  (the cauliflower will cook in the amount of time it takes to reach pressure).

Step 5

Quick-release pressure.

Step 6

Garnish with cilantro and enjoy!

Step 7

In a pan, heat oil and add cumin and fennel seeds. Once the seeds begin to splutter, add the onions.

Step 8

When the onions turn golden, add ginger, garlic, and serrano/green chili, stir, then add the tomatoes and cook for 10 minutes, or until the tomatoes become soft.

Step 9

Add the spices, stir, then add the cauliflower florets and water and mix well.

Step 10

Cover the pot with a lid and cook on medium heat for about 10-12 minutes, or until the cauliflower reaches your desired level of tenderness.

Step 11

Garnish with cilantro and enjoy!