Select Saute and heat the Instant Pot till it displays 'Hot'. Add cumin seeds and wait for them to sizzle. Add onions, green chilies, and potatoes. Saute for 1 minute.
Add chopped ginger and garlic and saute for 30 seconds. Add chopped tomato, salt, and all spices. Saute for 2 minutes. If the spices or aromatics start sticking at the bottom, add ¼ cup of water and scrape everything well. This prevents the burn error.
Add cauliflower florets and gently stir. Cancel SAUTE. Close the lid and set the pressure valve to the sealing position.
Cook on Manual or Pressure Cook for 0 minutes. After cooking time is done, manually release pressure.
Open the lid after the pressure pin drops. If there is any liquid at the bottom, you can turn on SAUTE for a couple of minutes to dry that up. Do not stir the cauliflower during this time as it will break.
Turn SAUTE off. Garnish with cilantro and serve warm with rice, roti or naan!
Stove top recipe
Heat a heavy bottom stir-fry pan, or a deep skillet on medium-high heat for about 30-40 seconds. Add oil and cumin seeds.
When the cumin seeds begin to splutter, add onions, green chilies, and potato cubes, saute for 3-4 minutes.
Add chopped ginger and garlic and saute for another minute. Add chopped tomato, salt and all the spices. Saute for 2 minutes, until the tomatoes get soft and break down.
Then add cauliflower and toss till all florets get coated with the masala. Reduce the heat to medium, cover with a tight lid and cook for 7-10 minutes, stirring once in between.
Open the lid and check if the potatoes are cooked by inserting a knife. If it goes in without resistance, the potatoes are cooked. If not, cover and cook for another 1-2 minutes.
Open the lid and increase the heat to medium-high. Stir-fry for 2-3 minutes, till all the liquid has evaporated. Garnish with cilantro and enjoy.
Video
Notes
Cauliflower: Cut the cauliflower florets about the same size so they cook evenly.
Potato: Cut the potatoes into about ½-inch cubes or slices so they cook through in the short pressure cooking time.
Water: This recipe doesn't call for extra water since the cauliflower and tomatoes release water while cooking. But if you are using an 8 qt, you can add ¼-½ cup water to this recipe. After pressure cooking, dry the excess liquid on saute mode.
Low Carb Variation: For a low-carb or keto version of this recipe, skip the potatoes and add another cup of cauliflower to the recipe.
Deglazing Tip: If the spices or aromatics start sticking at the bottom, add ¼ cup of water and scrape everything well. This prevents the burn error.
Spices Substitution: If you'd like to use curry powder, add 1-1½ tablespoon instead of all the spices. Add salt after checking the ingredient list of your curry powder.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.