Madhur Jaffrey says the Instant Pot is your friend

Madhur Jaffrey is a James Beard Hall of Famer who’s written some of the most seminal cookbooks about Indian food in the Western world. She recently joined Good Food to talk about her new cookbook, which adapts some of the greatest recipes in the Indian culinary canon for the Instant Pot.

CAULIFLOWER WITH CILANTRO AND GINGER

SERVES 4–5

¾ teaspoon salt

Freshly ground black pepper, a generous grinding

2. Combine the salt, ground coriander, ground cumin, turmeric, garam masala, black pepper, and chili powder in a small bowl and set aside.

3. Select the

   SAUTÉ

   setting on your Instant Pot and set to More for 30 minutes. When the screen says Hot, pour in the oil. A few seconds later, scatter in the mustard seeds and cumin seeds. When the mustard seeds start popping, a matter of seconds, put in all the cauliflower. Stir the cauliflower now and then for 5 minutes. Add the ginger and give a few quick stirs, then add the dry spice mixture and stir a few more times. Add the cilantro and green chilies, give a few more stirs, then put in the lemon juice and stir once. Add ¾ cup water and hit

   CANCEL

   to stop the cooking process.

4. Close and seal the lid. Set the pot to

   LOW PRESSURE

   for 1 minute. As soon as the screen says 1, hit

   CANCEL

   and quickly release all the steam manually. Open the lid, venting the remaining steam away from you. Select the

   SAUTÉ

   setting set to More and boil off most of the liquid, stirring gently from the bottom as you do so. Taste for balance of flavors. Wearing oven mitts, lift out the inner pot from the outer pot to stop the cauliflower from cooking any more.

Excerpted from Madhur Jaffrey’s Instantly Indian Cookbook by Madhur Jaffrey. Copyright © 2019 by Madhur Jaffrey. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.