Indian Curry with Potatoes, Cauliflower, Peas and Chickpeas
By All-Clad
Indian Curry with Potatoes, Cauliflower, Peas and Chickpeas
By All-Clad
Yield/Serves:
Makes 4 to 6 servings
- 4 tablespoons vegetable oil
- 2 medium onions, chopped fine
- 12 ounces red-skinned small potatoes, cut into ½-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger root
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon tomato paste
- 2 tablespoons mild curry powder
- 1½ teaspoons garam masala spice mix
- ½ medium cauliflower, broken into florets
- 1 (14.5-ounce) can crushed tomatoes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1½ cups reduced-sodium vegetable broth
- 1 teaspoon salt
- 2 cups frozen peas
- ¼ cup unsweetened coconut milk
Heat the vegetable oil in the All-Clad 8.4 qt. Pressure Cooker over medium-high heat. Add onions and potatoes and cook, stirring constantly, until onions are soft and potatoes just begin to brown along the edges.
Reduce heat to medium; add garlic, ginger, jalapeño and tomato paste and cook, stirring constantly 1 minute. Add the curry powder and the garam masala, cook, stirring constantly, 1 minute longer.
Add cauliflower and cook, stirring constantly for 2 minutes, until coated.
Add tomatoes, chickpeas, broth and, salt, scraping the bottom of the pot to remove any browned particles. Close the pressure cooker.
Program 7 minutes into the timer and select prog 2. Turn the heat to high.
After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.
Upon hearing the second audible signal, turn off the heat and move the program selector to PRESSURE/RELEASE.
When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the pressure cooker and stir in the peas and coconut milk. Cook over low heat until peas are heated through, about 2 minutes. Taste and adjust for salt.
Serve with: Basmati rice and plain yogurt on the side; garnish with cilantro leaves.
Reduce heat to medium; add garlic, ginger, jalapeño and tomato paste and cook, stirring constantly 1 minute. Add the curry powder and the garam masala, cook, stirring constantly, 1 minute longer.
Add cauliflower and cook, stirring constantly for 2 minutes, until coated.
Add tomatoes, chickpeas, broth and, salt, scraping the bottom of the pot to remove any browned particles. Close the pressure cooker.
Program 7 minutes into the timer and select prog 2. Turn the heat to high.
After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.
Upon hearing the second audible signal, turn off the heat and move the program selector to PRESSURE/RELEASE.
When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the pressure cooker and stir in the peas and coconut milk. Cook over low heat until peas are heated through, about 2 minutes. Taste and adjust for salt.
Serve with: Basmati rice and plain yogurt on the side; garnish with cilantro leaves.