A nice Indian recipe for sabzi, meaning vegetables, made with traditional spices in the pressure cooker. This side dish is colourful and fragrant.
7 people made this
1 teaspoon oil, or as needed
1 teaspoon cumin seeds
2 garlic cloves, crushed
a few black peppercorns
red chilli flakes (optional)
1 small head cauliflower, cut into florets
150g frozen garden peas
1 potato, peeled and chopped
1 small piece root ginger, grated
1 garlic clove, grated
1 tablespoon curry powder
1 teaspoon turmeric
1 tablespoon tomato puree
water, as needed
salt to taste
1 tablespoon chopped fresh coriander leaves
Method Prep:20min › Cook:15min › Ready in:35min
Heat the oil in a pressure cooker, and stir in the cumin and the 2 crushed garlic cloves, peppercorns and red chilli flakes and cook until fragrant, about 1 minute.
Stir in the cauliflower, peas, potato, ginger, the remaining 1 clove of grated garlic, curry powder, turmeric, tomato puree and a little bit of water to prevent the spices from burning. Cook and stir for 2 to 3 minutes.
Add about 100ml water and season with salt; stir together. Close the cooker, and cook over high heat until the cooker reaches full pressure, then reduce the heat to low and cook until the vegetables are tender with a bite at the centre, about 3 minutes. Release the pressure using the quick release method.