Instant Pot Cauliflower Curry with Lentils

Turn on the Instant Pot and select 'saute' mode.

Wait for the inner pot to heat up for about a minute.

Once hot, add 2 tablespoons of oil.

When the oil is hot, add mustard seeds, cumin seeds, chana dal, and auradon.

Once the cumin seeds splutter, add diced onions and some salt to help the onions cook faster.

Cook the onions until they turn translucent.

Add 1 tablespoon of ginger-garlic paste and mix well, cooking until the raw smell goes away.

Drain the water from the soaked chana dal and set it aside.

Add the chana dal to the pot and fry for about a minute until it changes color and a nutty aroma develops.

Add 1 tablespoon of red chili powder and fry it in the oil for about a minute.

Add the cauliflower florets and mix everything together.

Add the diced tomatoes and mix again, letting it fry for 2 minutes.

Add around 1 cup of water and scrape the bottom of the pot thoroughly to ensure nothing is stuck.

Close the lid of the Instant Pot, turn off 'saute' mode, and set it to 'pressure cook' on low for 3 minutes.

Ensure the valve is in sealing mode and let the pressure release naturally for around 6 minutes.

Do a quick release once the valve is down and open the lid to check the cauliflower.

Turn on 'saute' mode again and add 1 teaspoon of garam masala and 1 tablespoon of coriander powder.

Stir gently to avoid breaking the cauliflower florets and let it simmer for around 4 minutes until the liquid evaporates and the curry thickens.

Once the moisture has evaporated and oil rises to the top, turn off the Instant Pot and hit the cancel button.

Add chopped cilantro leaves and mix well.

Serve the curry with rice or chapatti.

Equipment Needed

Spice Level:

Dietary

Allergens