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Cauliflower Cashew Mango Curry - Insta Pot

Cumin Powder, Garam Masala, Kashmiri Chili Powder -

Cauliflower Cashew Mango Curry - Insta Pot

Prep Time: 10 minutes

Cook Time: 25 minutes

Note: All ingredients in blue are available at alcoeats.


 Ingredients Quantity
ALCO Cumin Powder 1/4 tsp
ALCO Kashmiri Chili Powder 1/4 tsp
ALCO Garam Masala 1/4 + 1/8 teaspoon (divided)
ALCO Red Chili Powder 1/4 tsp
ALCO Turmeric Powder 1/4 tsp
Salt 1/2 - 3/4 tsp
Cinnamon powder pinch
Sugar (optional, use only if mangoes aren't very sweet) 1 tsp
Cilantro (chopped ) 1 tsp
Coconut milk 1 cup
Lemon juice 3-4 tsp
cauliflower florets (1-inch each, from around 1/2 head of a medium size cauliflower) 2 cups
Oil tbsp. + 2 tsp (divided)
Whole raw cashews 2 tbsp.
Black mustard seeds 1/2 tsp
Ginger (finely chopped) inch
Dried red chili (broken) whole
Green chili (sliced) 1
Curry leaves 8 - 10
Mango puree (use fresh, from 2 large sweet mangoes) 1 cup
Water 1/2 cup



  1. Toss the cauliflower florets in 1/4 teaspoon ALCO Kashmiri Powder and 1/8 teaspoon ALCO Garam Masala. Set aside.
  2. Press the sauté button on IP. Once it displays hot, 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.
  3. 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.
  4. To the same pot now add the remaining 2 teaspoons of oil. Add mustard seeds and cumin seeds and let the mustard seeds pop and cumin seeds sizzle.
  5. Make sure there's nothing stuck at the bottom of the pot after sautéing the cauliflower. If there is, first add 1-2 teaspoon water and deglaze the pot. Wipe clean and then add the oil.
  6. Then add the chopped ginger, ALCO Red Chili Powder and sliced green chili. Sauté for a minute until ginger starts changing color.
  7. Then add the curry leaves and stir. Remember it will splutter a lot when you add the curry leaves so move aside after adding them.
  8. Then add the mango puree. Also add 1/2 cup water along with the mango puree.
  9. Add the ALCO Garam Masala, ALCO Red Chili Powder, ALCO Turmeric, salt, sugar (if using) and cinnamon powder. Stir.
  10. Stir in the coconut milk and mix. Add sautéed cauliflower on top. Don't stir and close the pot with its lid.
  11. 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.
  12. Open the pot and add the cilantro and the lemon juice and mix.
  13. Transfer cauliflower mango curry into serving bowl, garnish with the roasted cashews and more cilantro.
  14. Serve warm with rice, quinoa, couscous. 

- Recipe By Manali