Our Family Recipes

4 – 6 Servings

• 2 Tbsp neutral oil
• 2 tsp cumin seeds
• 1 onion, diced
• 2 Tbsp or 6 cloves garlic, minced
• 2 Tbsp or 2 inches ginger, minced

• 1 tsp coriander
• 2 tsp garam masala
• 1 tsp paprika
• 1 tsp pepper, 25 turns on grinder
• 1 tsp turmeric
• 1 tsp coarse sea salt
  
• 1 can 13.5 oz coconut milk
• 1 can 14.5 oz fire roasted tomatoes, diced
• 1 Tbsp sugar
• 1 head cauliflower, cut into small florets
• 1 block of tofu, cut into small cubes, or more cauliflower
  
• 1 cup cashew cream, separate recipe, or any cream

1. Press Sauté on the pressure cooker. Add oil, and when hot, add cumin seeds for 1 to 2 minutes.
2. Add onion for 3-4 minutes. Add garlic and ginger for 1 to 2 minutes.
3. Add garam masala, paprika, coriander, turmeric, salt, and pepper for 30 seconds.
4. Press Cancel, add coconut milk, fire roasted tomatoes, sugar, tofu, and stir.
5. Add cauliflower on top, not stirred.
6. Pressure cook on high for 3 minutes. Quick release.
7. Add cashew cream, and stir.
8. Serve with white basmati rice.