This recipe is based on one from Vegetarian Times, but substitutes olive oil for the ghee (clarified butter) and adds more water.  Two nice things about this recipe, it is quick, and the peas are added at the end so they are a nice fresh green and sweet when the dish is served.

Note: if you have never used a pressure cooker, this is a good time to try it.  Greatly speeds up the cooking, and no, they don’t explode.

Ingredients

1 tbsp olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (4 tsp.)
2 tsp. fresh ginger, minced
1 ½ tsp. curry powder
1 tsp. ground cumin
1 tsp. mustard
½ tsp. ground turmeric
1/2 tsp salt
1/4 tsp black pepper
1 cup water
1 1/2 lb Yukon gold potatoes, cut into ½-inch pieces (1½ lb.)
1 lb cauliflower, cored and cut into 1-inch pieces (1½ lb.)
1 tsp. sugar
1 cup frozen peas, thawed

 Preparation

Heat the olive oil in pressure cooker over medium heat.  Add onions, and cook 2 to 3 minutes, or until softened.

Stir in garlic, ginger, curry powder, cumin, mustard seeds, and turmeric, and sauté 2 minutes.

Add potatoes, cauliflower, sugar, and 1 cup of water.

Close pressure cooker, and bring up to high pressure. Cook 5 minutes.

Release pressure with quick-release button, or transfer pressure cooker to sink, and run cool water over rim to release pressure.

Stir peas into cauliflower mixture.

Serve hot or at room temperature.

Nutrition

6 servings