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Preparation Time: 15 minutes
Cook Time: 20 minutes
Serves: 3 servings
Ingredients
2 teaspoons oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
1 large tomato
1 (chopped) small red onion
1" chopped ginger
7 garlic cloves
½ teaspoon red chili powder/cayenne or as necessary
½ teaspoon turmeric
½ teaspoon cumin, ground
1 teaspoon coriander, ground
3 (chopped small into 1/2" pieces) medium potatoes
½ teaspoon garam masala or more
1 cups water or more
¾ teaspoon salt or more
¼ cup cilantro, chopped
1 cup (thawed if frozen or fresh) peas
Method
1. Add oil into a pressure cooker pot.
2. Select the saute/brown setting on the pressure cooker.
3. Add mustard seeds and the cumin seeds into the hot and melted oil in the pressure cooker.
4. Cook until the cumin seed color is changed.
5. Stir in the onions into the cumin seed mixture and cook for 1-2 minutes, until translucent.
6. In the meantime, process ginger, garlic, and tomato in a food processor or high speed blender until a smooth consistency is reached.
7. Add spices and the tomato puree into the pressure cooker pot.
8. Cook for 1-2 minutes, until the garlic becomes fragrant.
9. Add water, salt and the potatoes into the pressure cooker.
10. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
11. Cook for 3 minutes on high pressure.
12. After cook time has been reached, slide steam release handle/vent to "venting" position for quick release until the floating valve (metal pin) drops down.
13. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
14. Add spinach and the peas into the pressure cooker pot and stir until combined.
15. Check for seasoning and amend spices and the salt, as necessary.
16. Select the saute/brown setting on the pressure pot and saute for 2 minutes.
17. Garnish, serve and enjoy.
