Servings: 6 with leftovers

4 tomatoes or 720 ml canned crushed tomatoes... 815 gms 4 tomatoes or 720 ml canned crushed tomatoes... 815 gms
1" fresh ginger 1" fresh ginger
2 - 3 fresh chilies depending on preference 2 to 3 fresh chilies depending on preference
 
2 tsp turmeric 2 tsp turmeric
1 tsp ground cumin 1 tsp ground cumin
1 tsp coriander powder 1 tsp coriander powder
2 tsps garam masala 2 tsps garam masala
1 tsp salt 1 tsp salt
 
3 tbsp favourite oil 3 tbsp favourite oil
1 tsp cumin seeds 1 tsp cumin seeds
1 medium onion, chopped 1 medium onion, chopped
3 garlic cloves, finely chopped 3 garlic cloves, finely chopped
2 cups water 2 cups water
 
3 medium potatoes, peeled and cut into 1" cubes, I use russet potatoes 3 medium potatoes, peeled and cut into 1" cubes, I use russet potatoes
1 medium/large cauliflower cut into big 2" piece florets (or 2 bags frozen cauliflower) 1 medium/large cauliflower cut into big 2" piece florets (or 2 bags frozen cauliflower)

In blender,  blend together tomatoes or crushed tomatoes, chilies and ginger.  Set aside.
In small cup, mix together turmeric, ground cumin, coriander, garam masala and salt and set aside
Turn Instant Pot to Saute mode.
Once the hot sign displays add oil and cumin seeds. Sauté for 30 secs.
Add onions and cook for 1 minute.
Add garlic and cook until lightly brown
Add the turmeric, cumin, coriander, garam masala and salt that was set aside. Mix well then when just smoking pour over the 2 cups of water to prevent burning.
Add potatoes and cauliflower, mixing well.  Pour tomato mix over the top and do not stir.
Put Instant Pot lid on with pressure valve to sealing. Cook on Manual (Hi) for 7 mins.
QR and stir gently.
Serve hot with naan, paratha or basmati rice.

I am always very generous with my measurements... my teaspoons are typically well rounded if not heaped.  :)  I am always very generous with my measurements... my teaspoons are typically well rounded if not heaped.  :)