Coconut Chile Surnoli
Broccoli-Winter Squash Subzi
| By : |
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.
| Prep Time | 15 minutes |
| Cook Time | 11 minutes |
| Servings |
6 servings
|
Ingredients
- 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 head cut into spears
Ingredients
|
Instructions
- 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.
Download Recipe App
Leave a Reply
Want to join the discussion?Feel free to contribute!