Cauliflower Green Peas and Potatoes with Fresh Ginger and Spices Pressure Cooker Recipe

Cauliflower Green Peas And Potatoes With Fresh Ginger And Spices Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 3 minutes at HIGH pressure

Serve with basmati or saffron rice, if you like, and a nice green salad with radishes and cucumbers

• 2 tablespoons light olive oil, ghee, or melted butter
• 1 teaspoon cumin seeds
• 1 clove garlic (optional), minced
• 1 (2-inch) piece fresh ginger, peeled and grated
• 2 medium ripe plum tomatoes, seeded and diced
• 1 teaspoon turmeric
• ½ teaspoon ground coriander
• ¼ teaspoon sea salt, plus more to taste
• ¼ teaspoon red pepper flakes
• ¾ cup water
• 4 Yukon Gold potatoes (about 1½ pounds), diced (do not peel)
• 1 small head cauliflower (about 1½ pounds), leaves trimmed, cored, and broken into 1-inch florets
• 1½ cups frozen green peas, thawed
• 3 tablespoons chopped fresh cilantro
• freshly ground black pepper

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium heat
2. Add the cumin seeds and garlic and cook, stirring, until fragrant, 30 to 60 seconds
3. Add the ginger and tomatoes and cook, stirring, until the oil separates out
4. Stir in the turmeric, coriander, salt, red pepper, and water
5. Add the potatoes and stir to combine
6. Layer the cauliflower over the top of the mixture
7. Do not stir
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 3 minutes
12. Remove the pot from the heat
13. Open the cooker with the Quick Release method
14. Be careful of the steam as you remove the lid
15. The potatoes and cauliflower should be tender, not mushy
16. Stir the peas and cilantro into the mixture, and heat through over low heat
17. Season to taste with black pepper and more salt
18. Serve hot or at room temperature

Full List of Potato Recipes
Full List of Peas Recipes