Instant Pot Cauliflower Korma

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Set your yogurt out an hour before cooking so it comes to room temperature.

Step 2

Place the tomatoes, garlic, ginger, green chili and raw cashews in a blender and blend until smooth.

Step 3

Select sautee on your Instant Pot. Heat oil, then add the bay leaf, cardamom pods and peppercorns. Cook for a few seconds until fragrant.

Step 4

Add the onion and cook for 2 minutes.

Step 5

Add the puree from the blender and cook for 2 minutes.

Step 6

Add the ground coriander, garam masala, chili powder and salt. Stir and cook for 30 seconds.

Step 7

Carefully add the yogurt, whisking so it mixes in properly with the rest of the sauce.

Step 8

Add the coconut milk and water, then the cauliflower and peas. Toss everything up in the sauce.

Step 9

Put the lid on your Instant Pot, seal the valve. Pressure cook on LOW for 3 minutes.

Step 10

Do a quick pressure release. Taste and adjust the salt if necessary.

Step 11

Serve over rice with fresh cilantro