Indian pressure cooker recipes vegetarian

Video Vegetarian Indian Pressure Cooker Recipes This Indian cauliflower coconut curry is incredibly flavorful, scrumptious, nutritious, and simple to make right out of the box. i.e. pressure cooker or stove in under half an hour for those busy weeknights. Cauliflower Curry is Vegan, Keto and Low Carb!Coconut Cauliflower Curry: This vegan cauliflower curry is a hearty, filling, comforting, ready-to-eat meal with little substance. It’s a great weeknight dinner because it’s prepared so quickly. I usually look forward to being served on top with basmati rice and a recent sprinkle of coriander and a squeeze of lime juice recently on top. I also like to make my favorite food Indian cauliflower potato curry (Aloo Gobi) in my Instant Pot stress cooker.Love Cauliflower? Check more Cauliflower recipes right hereRight off the bat, I’m sharing Pot and Cooker strategies right away for preparing cauliflower coconut milk curry recipes. Keto Indian Cauliflower Recipetest Cauliflower soup, Upma Cauliflower, Poha cauliflower, and cauliflower.

Cauliflower curry ingredients

Contents

Read more: Instant rice recipes for vegetarian dishes

Cauliflower: 1 large head of cauliflower lowers into medium sized flower (about 5 cups).
Onion: I used finely chopped onions for this recipe.
Ginger and garlic: I used ginger and garlic. You can also mince them and add them in curries.
Tomato: I used canned mashed tomatoes. You can also use recent Roma tomatoes to make the bottom for this curry. You can also puree a recent tomato as a substitute and add if you’d like.
Coconut milk: I’ve used Chaokoh Model Full Fats Coconut Milk Follow this recipe as full fat works best as it combines the most creamy flavors.
Coconut oil: I used coconut oil in this recipe, you should use your most common vegetable oil.
Dry seasoning: I used turmeric powder, pink chili powder, coriander powder, garam masala. You can improve or reduce the spices to suit your choice.
Coriander leaves: For Decoration.

How to make Cauliflower Curry the right way

Instant Pot Technique

Press SAUTÉ right on the Pot. Add coconut oil to the pot. As soon as the oil is hot, add the cumin seeds, bay leaves and let the cumins oil splatter.Then add the onion, ginger-garlic powder and sauté until the onion turns lightly brown for 3-4 minutes.Then add the tomato puree along with the juice or ketchup/puréed ketchup, fatty coconut milk and dry spices like pink chili powder, turmeric, garam masala powder, coriander powder, salt , cauliflower and stir well. to deglaze the underside of the pot to remove stuck debris. If you happen to think the mixture is too thick, add ½ cup of water (I didn’t add extra water).Read more: Best Vegetarian at Cheesecake Factory Choose 0 minutes on MANUAL / PRESSURE COOK (Overstressed) OR select Notebook 2 Minutes because the mild stressAs soon as the pot beeps, Quickly start the tension manually Finally, Squeeze some recent lemon juice and garnish with coriander. Don’t worry if the curry is simply too liquid. As an alternative, activate the SAUTE mode again and simmer the curry for 2-3 minutes or until you reach the specified consistency.Instant Indian Type Cauliflower Coconut Curry recipe is prepared. Serve pancakes with Basmati rice, jeera rice, or quinoa.

Kitchen pot technique

Heat oil in a pot, As soon as the oil is boiling, add cumin seeds, bay leaves, and splash the dill.
Then add the onion, ginger-garlic powder and sauté until the onion turns lightly brown for 3-4 minutes.
Then add tomato puree along with juice or tomato puree or sauce, fatty coconut milk and dry spices like pink chili powder, turmeric, garam masala powder, coriander powder, salt, cotton cauliflower and stir well.
Cover and cook dinner for 10 hours 1/4, stirring occasionally until the cauliflower is tender and has absorbed the flavors.
Finally, squeeze lemon juice and garnish with cilantro. Serve Hot Indian Cauliflower Curry with basmati rice or quinoa.

What to eat with Cauliflower Coconut Curry?

Serve with cauliflower coconut curry with jeera rice, Basmati riceor quinoa. It can be served with naan or roti.

Variations

You can also add hearty vegetables of your choice such as carrots, candied potatoes, bell peppers, squash, and leafy greens like kale and spinach.
If you can’t discover the dry spices mentioned in this recipe, you can substitute them with 1.5 tablespoons of curry powder.
You can also add canned or cooked chickpeas to this cauliflower green bean curry recipe.
I chose to use full-fat coconut milk for this recipe. You can also use reduced-fat coconut milk, but you may not get the same results. The sauce can also be thinner.

Idea

Be sure to clean the underside of the pot with liquid. There’s a chance that bits of onion and ginger garlic stick to the underside, so gently scoop up some pot scraping liquid with a little bit of liquid to warn BURN can do.
Cauliflower cooks in a short time, so use larger servings for this recipe.

Recipe FAQ

Instant Pot Curry Supplement Recipes for Vegetarians

Rajma Masala
Chickpea coconut curry
Black Bean Curry (Lobia Curry)
Lauki (Gourd) Sabji
All moong dal inexperienced
Inexperienced lentil soup

Subscribe to my Youtube Channel for delicious and nutritious video recipes. For instant recipes, check out my Instant Recipes board on Pinterest. Read more: Vegetarian Asian recipes for dinner

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