250g Brussels Sprouts cut into halves
1 medium potato peeled and cubed
150g green peas (fresh or frozen)
3 TBSP raw cashew nuts soaked in hot water for 10-15 minutes.
1 big onion roughly chopped
4-5 garlic cloves
2 medium-hot green chillies
1″ fresh ginger root
1 big fresh tomato roughly chopped
1 TSP. red chilli powder
1/2 TSP. ground turmeric
2 TSP. ground cumin and coriander
1/4 TSP. garam masala
1/2 TSP. Indian Curry Masala Powder
Pinch kasoori methi
Salt to taste
4 TBSP. oil
1 TBSP. whole spices (green cardamom, clove, cinnamon, bay leaf)
1 TBSP. sugar or maple syrup
200ml coconut milk
2 TBSP. fresh coriander leaves
Steam the potato and sprouts in the Instant pot for 1 minute.
Remove the veggies and clean the stainless steel pot.
Add 1 TBSP oil in the pot, and select the saute button for 5 minutes.
Add onion, garlic, ginger and chillies and saute for 3 minutes.
Now add chopped tomatoes and cook for another 2 minutes.
Add cashews and mix well.
Remove the onion mixture into the grinder, add very little water and grind into the smooth paste as possible.
Again clean the stainless steel pot and add remaining oil.
Select saute button for 10 minutes.
Add whole spices to it, once they splutter, add the paste.
Quickly start stirring, be careful it might
Add ground masalas and keep stirring the mixture and add little water to prevent the masala from sticking to the base of the pan.
Add kasoori methi if using.
Now tip in the steamed vegetables and frozen green peas.
Add salt and 1/8 cup of water and let the curry cook.
Once the potatoes are cooked, add sugar and coconut milk and let the curry cook for a minute or so
Garnish the curry with freshly chopped coriander.
Serve with roti, naan, paratha or rice.
Recipe by J Cooking Odyssey