Recipe: Veggie Curry in the Instant Pot

I’m continuing to explore Instant Pot meals. They’re quick and make a boatload of servings.

Ingredients

  • 1 tbsp of avocado oil

  • 2 tsp cumin seeds

  • 1 medium yellow onion, diced

  • 1 tsp salt

  • 1 tbsp garam masala

  • 4 cloves garlic, minced

  • 1 tbsp ginger, minced

  • 4 diced small green chilies (or 1 jalapeño)

  • 28 oz crushed tomatoes and puree + 3 cups water

  • 1/2 package of Trader Joe’s Soycutash

  • 1 large head cauliflower, roughly chopped

Instructions

As usual, fry the cumin seeds in the avocado oil in sauté mode. Add the onion and green chilies.

Add the salt, garam masala, garlic, and ginger. Before the bottom of the pot starts to burn, add the tomatoes and Soycutash. Fill up the tomato can with water and add to the pot. It will take a long time for this to come up to temperature. Give it a few minutes.

Add the cauliflower and put the lid on. Switch to high pressure mode for 12 minutes. Let the pressure release on its own, with the warmer on.

Commentary

This makes several servings, and is pretty low in calories — probably 200 for a two-cup serving. It’s better topped with yogurt.

Next time, I’ll add more green chilies. It’s hard to judge how spicy something will turn out. Maybe I’ll hit it with some cayenne too. I’ll dump the whole bag of Soycutash too. I might even add some red lentils.

Recipe: Aloo Matar in the Instant Pot

I made aloo matar this morning for the first time, just to see if it was something I’d like to prepare for quick lunches.

Ingredients

  • 1 tbsp of avocado oil

  • 2 tsp cumin seeds

  • 1 tsp black mustard seeds

  • 1/2 a medium yellow onion, sliced thinly

  • 1 tsp salt

  • 1 tbsp garam masala

  • 3 cloves garlic, minced

  • 1 tbsp ginger, minced

  • 2 diced small green chilies (or 1 jalapeño)

  • 1 can crushed tomatoes (typically 14.5 oz) + 1 cup water

  • 2 medium starchy potatoes, cubed

  • 1 cup frozen green peas

  • chopped cilantro

Instructions

The steps in this recipe are very typical for soups and curries in the Instant Pot. Turn on medium sauté mode; add the oil, and cumin and mustard seeds to fry for a minute. Add the onion and cook until a little bit translucent.

Add the salt, garam masala, garlic, ginger, and chilies for another minute. Add the tomatoes and water. Let this come up to a boil for a few minutes.

Add the potatoes and switch to pressure cooking for 10 minutes. Let the pressure release on its own, with the warmer on. Add the peas. Serve it with a bit of cilantro.

Commentary

Depending on how hot you want it, add some cayenne along with the other spices. I don’t add much salt, but you could bump that up. I might add some chickpeas next time for a bit more substance. I didn’t have any curry leaves, but that would be typical for aloo matar. This recipe makes a pretty modest amount; just a few bowls.