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Preparation Time: 10 minutes
Cook Time: 25 minutes
Serves: 4 servings
Ingredients
1 teaspoon coriander seeds
½ teaspoon poppy seeds
2 teaspoons sesame seeds
½ teaspoon mustard seeds
½ teaspoon black pepper corns
½ teaspoon cumin seeds
¼ teaspoon fenugreek seeds
2 tablespoons coconut, shredded
4 red chilies, dried
½ teaspoon paprika, or additional
¼ tsp Nutmeg powder
¼ teaspoon cinnamon
Sauce Ingredients
½ coarsely chopped medium onion
1" ginger
2 coarsely chopped tomatoes
¼ teaspoon salt
5 garlic cloves
Vegetable Ingredients
2 cups cauliflower
1 1/2-2 cups (such as green peas, green beans, carrots etc) other vegetables
1 1/2 cups sweet potato
1 1/2-2 cups water
½ cup bell pepper, chopped
Cayenne, as needed
Salt, as needed
Method
1. Add the first 7 ingredients into a pressure cooker pot.
2. Select the saute/brown setting on the pressure cooker and saute until the color is just changed, for 2-3 minutes.
3. Stir in the coconut and the chilies into the pressure cooker pot and cook until coconut color is just changed, for about 1 minute.
4. Put off the pressure cooker and stir in the cinnamon, paprika and the nutmeg until combined.
5. Set aside until cooled before grinding in a blender or spice grinder until a coarse powdery consistency is reached.
6. Add every sauce ingredient into the blender containing the ground spice.
7. Add 1-2 tablespoons water and process until a smooth consistency is reached.
8. Add 1 teaspoon of oil into the pressure pot and select the saute/brown setting.
9. Add the sauce mixture into hot oil in the pressure pot and cook until the sauce changes color and thickens, for 6-8 minutes.
10. Add 1-1 1/2 cups water, 1/2-3/4 teaspoon salt, and the veggie ingredients into the pressure pot and stir until completely combined.
11. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
12. Cook for 15 minutes on high pressure.
13. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
14. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
15. Crush some of the veggies with the back side of a wooden spatula or a potato masher.
16. Check for seasonings and adjust cayenne and salt as necessary.
17. Serve over bread, dinner rolls or crackers, garnished with lemon and cilantro.
NOTE: If the sauce is too thin, saute for few minutes until thickened.
