Last night I made this for the second time and this time It turned out a lot better then baking in the stove and I will never go back to this method ever again. This is getting made soley in this instant pot duo crisp for as long as I live. I love this thing very much because because It is a time saver and I can cook in it without it heating up my kitchen or the rest of my house. I can not say this enough. Take 1 head of cauliflower and take the rob which is the green part off of it and the tough part at the bottom and place it topside in to a steamer basket made for instant pot, add 6 cups of water and select steam on high. If it is set to low just press the the steam button to turn it on to high and select 20 minutes and then select start. Place the tempered glass on top of the cooker. After 20 minutes please check to see if it is fork tender and the best place is the bottom.
While that is going make these items that you will need for this dish Garam Masala and Tandoori Masala. Go ahead and make these up while the cauliflower is steaming and combine these two in a bowl with 1 pinch each of pink salt, hing and set this aside. Take the steamed cauliflower and slowly invert it in to a baking dish made for instant pot by making sure it is right side up. Here I used 1 oz of mustard oil but coconut oil, flax seed oil, almond oil, macadamia nut oil, or butter ghee can be used also.
Empty the water from the inner lining and the condensation collecter that is this tiny gizmo at the back of the cooker and it hooks on just right under the lid itself in the back of the cooker itself. Rinse them out and place the condensation collecter back where you got it from and dry out the outer part of the inner lining just in case it got wet before placing it back in the cooker. the condensation collecter keeps the water from going all over the counter and it is very nice to have. I added 1/4 cup of avocado oil but you can add the same amount of either olive, corn, canola, peanut, sunflower, safflower, vegetable or grapeseed.
Combine the garam and tandoori masalas after you make them and then add 6 tbs of plain or My Sous Vide Yogurt, 1 big pinch of cornstarch mixed with the yogurt and 2 tbs of water to keep the yogurt from curdling. Mix with the masala and set aside. Turn on instant pot funtion on sautè on high. Add 3 curry leaves, 1 onion or shallot cut in half moon slices and turn on instant pot on high. Let onion’s caramelize, add 2 cloves of garlic chopped, 1 green chili chopped, 1 tomato chopped, 1 small piece of turmeric root peeled and washed or 1 pinch of turmeric powder, 1 small piece of ginger washed peeled and ground in mortar and pestle, take 10 peanuts, almonds, cashews or pistachios blized in a mini processor, then the masala yogurt mix after the tomato turns mushy and the curry starts to thicken. While making curry please do not forget to place the tempered glass lid on top of the cooker for 10 minutes.
Select cancel to turn the instant pot off and take the lining out with potholders and remove it to an empty spot on the stove or the counter and take an immersion blender and pulse until the sauce or curry is blended. Take this curry and carefully put it over the top of the cauliflower and let the curry cover the whole of the cauliflower and insert the trivet then place the place the air fryer lid on top and select roast 380F or 190C for 20 minutes. This dish is totally a beauty and I am not sorry that I made this yummy masterpiece In an instant pot duo crisp. If you don’t have an instant pot duo crisp and have a ninja foodie or other types of multi functional cookers then you can try this as well.
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