Cauliflower Shaak in the Instant Pot | Episode 083

Turn on the Instant Pot to sauté mode.

In a bowl, combine chopped cauliflower and potatoes, turmeric, chili powder, salt, chilies, and ginger; mix well and set aside.

Once the Instant Pot is hot, drizzle oil to coat the bottom.

Add jeera and rye to the hot oil; stir and stand back to avoid splatter.

Add asafoetida to the oil and let it sit for a moment.

Add chopped onions to the pot and sauté for about 2 minutes, stirring occasionally.

Add chopped tomatoes to the pot and sauté for 1 minute, mixing well.

Dump the cauliflower and potato mixture into the pot.

Add a few splashes of water, just enough to moisten the mixture.

Cancel sauté mode and close the lid, ensuring the safety ring is in place.

Close the vent on the lid.

Press the pressure cook button, set to low pressure, and adjust the timer to 2 minutes.

Once the timer goes off, perform a quick release of the steam.

Open the lid and check that the potatoes are easy to cut through and the cauliflower breaks apart with a spoon.

Serve the dish, optionally garnished with cilantro.

Equipment Needed

Spice Level: