Prep Time: 10 minutes
Cook Time: 25 minutes
Note: All ingredients in blue is available at alcoeats.com
|Cauliflower||2 cups (heaping)|
|Smoked Paprika||1/4 tbsp|
|ALCO Garam masala||1/4 tbsp|
|Cumin Seeds||1 inch (chopped)|
|Red Chili Whole||1 Dried|
|Black Mustard seeds||1/2 tbsp|
|ALCO Turmeric Powder||1/4 tbsp|
|ALCO Kashmiri Chili Powder||1/4 tbsp|
|Mango Puree||1 cup|
|Sugar (optional)||1 tbsp|
|Cinnamon Powder||1 pinch|
|Coconut Milk||1 cup|
|Cilantro||1 tbsp (chopped)|
|Lemon Juice||3-4 tbsp|
Toss the cauliflower florets in 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside.
Add 1 tablespoon oil and then add the cashews. Roast the cashews for 1-2 minutes until golden brown from both sides. Remove on a plate.
To the same pot now add the cauliflower. Cook for 4 to 5 minutes, stirring often until brown from both sides. Remove on a plate.
To the same pot now add the remaining 2 teaspoons of oil. Add mustard seeds and cumin seeds and let the mustard seeds pop.
Then add the chopped ginger, dried red chili, add the curry leaves, and stir. Saute for a minute until ginger starts changing color.
Then add the mango puree. Also, add 1/2 cup water along with the mango puree. Add the garam masala, red hot chili powder, turmeric powder, salt, sugar (if using), and cinnamon powder Stir.
Stir in the coconut milk and mix. Add sauteed cauliflower on top. Don’t stir and close the pot with its lid.
Press the manual or pressure cook button. Use the adjust or pressure level button to set pressure to “low”. Cook on low pressure for 3 minutes, with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick release.
Open the pot and add the cilantro and the lemon juice and mix. Transfer cauliflower mango curry into a serving bowl, garnish with the roasted cashews and more cilantro, Serve warm.
FOR MORE RECIPES:
If you want to like add something spicy to your dinner? Then check out these Spicy Cheesy Chicken Enchiladas made using chili powder & chicken masala.