Indian Potato and Cauliflower Curry


  • 2 tbsp safflower oil
  • 1 tbsp brown mustard seed
  • 1 medium yellow onion
  • 1 tbsp hot curry powder
  • 1 1/2 cups ripe tomatoes
  • 3 medium Yukon gold potatoes
  • Salt and pepper
  • 1 medium cauliflower
  • Put the oil in the pot, select SAUTÉ, and adjust toNORMAL/MEDIUM heat. When the oil is hot, add the mustard seeds and cook until they have popped and turned gray, 1 minute. Add the onions and curry powder and cook, stirring frequently, until the onions are tender, 4 minutes. Add the tomatoes and cook until they break down a bit, about 2 minutes. Press CANCEL.
  • Add the potatoes, 1/2 cup water, 1 teaspoon salt, and several grinds of pepper and stir into the tomato mixture. Place the cauliflower florets on top of the potato mixture, but don’t stir. Lock on the lid, select the PRESSURE COOK function, and adjust to LOW pressure for 2 minutes. Make sure the steam valve is in the “Sealing” position.
  • When the cooking time is up, quick-release the pressure. Pourthe mixture into a large serving bowl and break up the cauliflower a bit with a spoon. Serve immediately.
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