Creamy Cauliflower Curry in the Pressure Cooker

Creamy Cauliflower Curry in the Pressure Cooker

This creamy cauliflower curry has an amazing butter chicken style sauce but switches out the meat for a great vegetarian meal. You can make it in the pressure cooker or Instant Pot in a matter of minutes!

 Course Main Course

 Cuisine Indian

 Prep Time 10 minutes

 Cook Time 3 minutes

 Total Time 13 minutes

 Servings 4 servings

 Calories 299 kcal

 Author Amy

Ingredients

·         3 tbsp Unsalted Butter

·         8 cloves Garlic crushed

·         2 tsp Ginger Paste

·         1 tbsp Tomato Puree

·         1 tbsp Curry Powder

·         1 tbsp Coriander Powder

·         1 tsp Cumin

·         1 tbsp Smoked Paprika

·         1 tsp Turmeric

·         1 tsp Salt

·         1 400g tin Chopped Tomato

·         1 large Head of Cauliflower cut into florets

·         Water as needed

·         200 ml Double Cream

·         Fresh Coriander/Cilantro to serve

·         Nigella Seeds to serve

Instructions

1.   Put your pressure cooker on the saute setting. Add the butter and let it melt then add the onion, garlic and ginger and cook for a couple of minutes.

2.   Add the tomato puree, all of the spices and the salt and stir to coat. Cook for a minutes until the spices become super aromatic then pour in the chopped tomatoes, add the cauliflower florets and add enough water to reach the minimum line in your pressure cooker.

3.   Cook on the stew setting for 3 minutes. Release the pressure then add the cream to the pot and put the saute setting back on for a minute to make sure it's hot. Serve with rice and topped with fresh coriander leaves and nigella seeds.

                                                          

Source  https://thecookreport.co.uk

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