Are you in search of attention-grabbing methods to prepare dinner cauliflower? Try Whole Baked Cauliflower in Tomato Mint Sauce, filled with Indian flavors and rapidly made in an electrical strain cooker.
My buddy Rinku Bhattacharya reached out to me as soon as she realized we each had written cookbooks for electrical strain cookers. You could keep in mind I did a overview of her earlier ebook, Spices and Seasons (affiliate hyperlink). She writes superbly and I really like Indian meals. Win-win.
Anyway, Rinku and I made a decision to overview one another’s books and supply them each in a giveaway. (You can discover particulars in regards to the giveaway on the Diabetic Foodie Facebook web page.) Rinku’s new ebook is named Instant Indian (affiliate hyperlink) and I’m having fun with cooking from it very a lot. I’ve even discovered learn how to make paneer, a gentle Indian cheese that I can by no means discover on the grocery retailer when a recipe requires it. I can’t wait to attempt it in cheesecake. I’m additionally intrigued by the concept of sprouting beans in a strain cooker utilizing the Yogurt setting.
Here are some things to learn about Rinku’s cookbook:
- At the start of the ebook you’ll discover a breakdown of Indian cooking by area. You’ll study that meals in the Goa area is influenced by the Portuguese and that North Indian delicacies options loads of dairy, for instance. This kind of knowledge fascinates me.
- The ebook gives suggestions for stocking your pantry with Indian spices, herbs, and oils and lists these you’ll use most frequently.
- Make-Ahead Basics gives recipes for belongings you’ll serve with or incorporate into different dishes like yogurt, varied masalas (spice blends), and ghee (clarified butter).
- Chapters embrace recipes for breakfast and snacks, rice and noodles, legumes and soups, greens and paneer, fish and shrimp, rooster and eggs, lamb and pork, desserts and drinks, and chutneys and raitas. Most, however not all recipes, are made in an Instant Pot®.
- Most recipes embrace a stunning coloration picture.
- The ebook incorporates many vegetarian and vegan choices.
- Almost the entire recipes in the ebook are gluten-free, aside from that tasty-looking No-Knead Naan, after all.
- The ebook doesn’t embrace dietary data, so that you’ll have to determine carb counts your self.
Also generally known as Phoolgobi Moghlai, this straightforward, however spectacular entire baked cauliflower recipe is from the Vegetables & Paneer chapter. My model differs from Rinku’s in a couple of methods, which I’ve listed right here together with a couple of different notes in regards to the recipe:
- I used avocado oil as a substitute of grapeseed oil.
- Pre-sliced almonds have been in my pantry, so I used them as a substitute of the cashews. (Plus I actually like almonds and raisins collectively.)
- I skipped the cilantro as a result of my husband is a type of individuals (like Julia Child) who thinks it tastes like cleaning soap.
- At the tip of Step 1, I transferred the sauce to a measuring cup with a spout. This made it simple to pour the sauce over the cauliflower in Step 2.
- Make certain to fast launch any remaining strain if crucial after Step three.
- The simplest way I’ve discovered to serve the cauliflower is to chop it into wedges.
- Make the Basic Makhani Masala sauce forward of time and freeze it in 1-cup portion sizes so you’ll be able to whip up this entire baked cauliflower in a rush. You can even use the sauce in dishes like Butter Chicken or Paneer Butter Masala or just as a topping for tofu or entire grains. (Thaw earlier than utilizing.)
- If you don’t wish to make your individual makhani masala sauce, you could possibly discover a ready model at your grocery retailer. Note it can in all probability include butter and subsequently not be vegan. It will even possible be larger in sodium.
- No electrical strain cooker? The extra conventional approach of making ready the entire baked cauliflower is to flippantly steam it (about four minutes), add the sauce, after which bake it in the oven (at 400°F for about 45 minutes).
More about Rinku Bhattacharya
If you like Indian meals as a lot as I do, I extremely suggest you seize a replica of Instant Indian (affiliate hyperlink) and skim Rinku’s weblog, Spice Chronicles. You can even comply with her on Facebook, Twitter, Instagram, and YouTube.
Disclosure: I obtained a free copy of Instant Indian by Rinku Bhattacharya for overview functions plus a second copy to present away. All opinions are my very own.
Whole Baked Cauliflower in Tomato Mint Sauce
Whole cauliflower steamed in the electrical strain cooker and slathered with a sauce that includes tomato, mint, nuts, and raisins
Prep Time: 5 minutes
Cook Time: 10 minutes
Pressure Up/Down: 5 minutes
Total Time: 15 minutes
cauliflower, entire cauliflower
mint powder (I used dried mint leaves)
Basic Makhani Masala
recent lemon juice
Set the Instant Pot® on Sauté mode and warmth the oil. When scorching, add the onion and sauté flippantly for about 5 minutes. Add the cashews and raisins and prepare dinner for one more minute or so. Stir in the mint powder, Basic Makhani Masala, and 1/four cup of water. Press Cancel to show off Sauté mode. Transfer the sauce to a bowl.
Carefully take away the cauliflower from its outer leaves in a single piece. Place the entire cauliflower in the Instant Pot®. Spoon the ready sauce over the cauliflower. Close the lid and set the Instant Pot® on Manual Low Pressure mode for three minutes.
When the cooking time is full, enable for a Natural Pressure Release for five minutes.
Once the strain is launched, rigorously take away the entire cauliflower with out breaking it and place it on a serving tray or bowl. Spoon all of the cooking sauce over the cauliflower. Sprinkle with lemon juice and garnish with chopped cilantro and mint.
If you do not wish to make your individual Makhani Masala sauce, yow will discover ready variations, however notice they’ll in all probability embrace butter and can subsequently not be vegan. Prepared sauces are normally excessive in sodium too.
Nutrition info per serving (1 serving)
Saturated fats: 3g
Polyunsaturated fats: 5g
Monounsaturated fats: 4g
Vitamin A: four%
Vitamin C: 88%