Coconut Chile Surnoli
Broccoli-Winter Squash Subzi
|By :The Complete Indian IP Cookbook by Chandra Ram|
This vegetable side dish is a nice jolt of color in the winter, and one that gets to the table quickly thanks to the Instant Pot. I like to serve it with roast chicken or pork.
|Browse Category||Side Dishes|
|Diet||Gluten Free, Vegan, Vegetarian|
|Cooking Technique||Pressure Cook, Sauté|
|Main Ingredient||Acorn Squash, Broccoli|
|Prep Time||15 minutes|
|Cook Time||11 minutes|
- 2 tbsp vegetable oil
- 1 tbsp yellow mustard seeds
- 1 large onion sliced
- 2 tsp ground cumin
- 2 tsp kosher salt
- 1 serrano chile minced
- 1 tbsp garlic minced
- 1 cup hot water
- 1 acorn squash (
1 pound) seeded and cut into wedges
- 1 lb Broccoli
1 headcut into spears
- Using the Sauté function on High, heat the oil for about 1 minute, until shimmering. Add the mustard seeds, onion, cumin and salt and cook for 7 minutes, stirring occasionally, until the onions have softened and browned.
- Stir in the chile and garlic; cook for about 1 minute, until fragrant. Stir in the hot water, squash and broccoli. Secure the lid and cook on high pressure for 2 minutes.
- Once the cooking is complete, quick-release the pressure. Remove the lid, stir and serve.
The Complete Indian IP Cookbook by Chandra Ram
All recipes by : The Complete Indian IP Cookbook by Chandra Ram
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