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1
Toss cauliflower and peas in one of the inner bowls of the pressure cooker.
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2
Wash with water and drain.
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3
Sprinkle with some salt.
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4
Steam this in the pressure cooker.
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5
(you can cook rice in the other bowl of the pressure cooker simultaneously).
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6
Meanwhile, chop the tomatoes; dice the onions.
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7
Grind into paste: half the onions, together with the other ingredients for the masala.
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8
Heat a little oil, add cinnamon, cloves, and remaining onions.
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9
Fry until onions are turning golden.
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10
(if you're going for the pretentious touch, you can add the almonds/cashews now.)
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11
Add the masala paste and mix/fry well, stirring continuously.
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12
Beat the yogurt with the tomatoes.
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13
Stir into the frying pan.
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14
Turn off the heat and cover, (but keep stirring frequently).
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15
Wait for the pressure cooker to release pressure gradually until it is safe to open.
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16
Add cauliflower and peas to the frying pan, turn the heat back on and add a cup of water with salt according to taste.
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17
Cook until gravy thickens.
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18
The ideal appearance is a chunks of cauliflower in thick saffron coloured gravy (color comes from the turmeric).
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19
Garnish with your choice of freshly chopped cilantro, mint and any other unidentifiable herbs shredded green chili peppers, finely chopped green and red bell peppers.
