[cooked-sharing]
1 tablespoon olive oil (sub water if oil-free)
2 teaspoon whole cumin seeds
1 tablespoon minced ginger
1 tablespoon minced garlic
1 -2 serrano peppers, seeds removed and sliced
2 small yellow onions, chopped finely
½ teaspoon ground turmeric
2 teaspoon ground coriander
1 teaspoon red chili powder
2 teaspoon garam masala
2 large tomatoes, finely diced, with their juice
4 large Russet tomatoes, peeled and chopped into small chunks
1.50 cups (225g) frozen peas
2 cups (480mL) water
salt to taste
½ cup (25g) fresh cilantro, for garnish
1
Using SAUTE mode on the instant pot, heat oil and toast cumin seeds for one minute. Next, add in the ginger and garlic, chilies, and the chopped onions, sautéing until fragrant and translucent, about 2 minutes.
2
Add in the rest of the spices, the chopped tomatoes with their liquid, and cook for another 2 minutes. Stir in the chopped potatoes, frozen peas, and water, and close lid.
3
Put valve to sealing position, press cancel, and set to manual (HIGH) for 3 minutes. When the time is up, do a quick release.
4
Wait until lid unseals, then carefully open and taste, adding in salt at this point. Top with chopped cilantro and a few tablespoon of coconut cream (optional). Serve hot.
Notes
- If you don't have an Instant Pot, follow instructions as written but saute in a large saucepan over medium heat, and then bring to a boil and simmer until vegetables are tender.
CategoryMain Dishes
Ingredients
1 tablespoon olive oil (sub water if oil-free)
2 teaspoon whole cumin seeds
1 tablespoon minced ginger
1 tablespoon minced garlic
1 -2 serrano peppers, seeds removed and sliced
2 small yellow onions, chopped finely
½ teaspoon ground turmeric
2 teaspoon ground coriander
1 teaspoon red chili powder
2 teaspoon garam masala
2 large tomatoes, finely diced, with their juice
4 large Russet tomatoes, peeled and chopped into small chunks
1.50 cups (225g) frozen peas
2 cups (480mL) water
salt to taste
½ cup (25g) fresh cilantro, for garnish
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