Broccoli-Winter Squash Subzi

This vegetable side dish is a nice jolt of color in the winter, and one that gets to the table quickly thanks to the Instant Pot. I like to serve it with roast chicken or pork.

Cuisine

Indian

Course

Side Dish

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 6 servings, acorn squash, broccoli, Chandra Ram, contributed, cook 11 min, easy, garlic, gluten free, ground cumin, hot water, indian, kosher salt, onion, prep 15 min, pressure cook, sauté, serrano chile, side dish, vegan, vegetable oil, vegetarian, yellow mustard seeds

Prep Time

15 min

Cook Time

11 min

Servings

6 servings

Ingredients

2 tbsp vegetable oil
1 tbsp yellow mustard seeds
1 large onion
2 tsp ground cumin
2 tsp kosher salt
1 serrano chile
1 tbsp garlic
1 cup hot water
1 acorn squash
1 lb broccoli

Instructions

Using the Sauté function on High, heat the oil for about 1 minute, until shimmering. Add the mustard seeds, onion, cumin and salt and cook for 7 minutes, stirring occasionally, until the onions have softened and browned.
Stir in the chile and garlic; cook for about 1 minute, until fragrant. Stir in the hot water, squash and broccoli. Secure the lid and cook on high pressure for 2 minutes.
Once the cooking is complete, quick-release the pressure. Remove the lid, stir and serve.

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