Ingredients
- 4 tablespoons Nutri Soyabean Oil
- 1 large head cauliflower, cut into florets
- 1 teaspoon ground mustard
- 1/2 teaspoon paprika & ground turmeric
- 1/2 teaspoon garam masala
- 1 small onion, chopped
- 1/4 cup salted cashews
- 4 cardamom pods
- 2 whole cloves
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1-1/2 teaspoons minced garlic
- 1-1/2 teaspoons minced fresh gingerroot
- 1/4 cup 2% milk or water
- 2 tablespoons almond flour
- 1 tablespoon ground fenugreek
- 1 tablespoon maple syrup
- 1/4 to 1/2 teaspoon cayenne pepper
- 2 tablespoons plain yogurt
How to Make
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add Nutri Soyabean Oil. When oil is hot, add cauliflower with mustard, paprika, turmeric and garam masala; cook and stir until crisp-tender, 6-8 minutes. Remove and keep warm.
- For masala, add Nutri Soyabean oil to pressure cooker. When hot, add onion, cashews, cardamom and cloves. Cook and stir until onion is tender, 4-5 minutes. Add tomatoes and 1/2 cup water. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Discard cardamom and cloves. Cool sauce slightly; transfer to a food processor. Process until smooth. Return to pressure cooker.
- Select saute setting and adjust for low heat. Add garlic and ginger; cook and stir 1 minute. Add milk, almond flour, fenugreek, maple syrup, salt, garam masala and cayenne; simmer, uncovered, until mixture is slightly thickened, 10-12 minutes, stirring occasionally. Press cancel. Stir in yogurt and cauliflower; heat through. Sprinkle with cilantro leaves.