Cauliflower-Potato Curry

Description
Contributed by PressureCookerRecipes Y-Group

Ingredients

 * 1 large head cauliflower (about 2½ pounds)
 * 1 tbsp whole cumin seeds
 * 3 tbsp tomato paste
 * 2 tbsp mild curry powder
 * 1 teaspoon ground coriander seeds
 * 1teaspoon ground cinnamon
 * 1 teaspoon salt, or to taste
 * pinch of cayenne
 * 1 pound thin-skinned potatoes, scrubbed and cut into ½-inch dice
 * ½ cup diced red bell pepper
 * ¼ cup minced fresh coriander (optional)

Directions

 * 1) Cut the cauliflower into florets about 2 inches wide across set aside.
 * 2) Heat the oil in the cooker.
 * 3) Sizzle the cumin seeds over medium-high heat just until they begin to pop, 5 to 10 seconds.
 * 4) Turn off the heat, let cool slightly and carefully add 1 cup of water (caution beware oil may splatter when adding water) and tomato paste.
 * 5) While stirring with fork, sprinkle in the curry powder, coriander, cinnamon, salt, and cayenne.
 * 6) Bring to a boil.
 * 7) Set the potatoes and red bell pepper in the liquid and place the cauliflower florets on top.
 * 8) Lock the lid in place.
 * 9) Over high heat, bring to high pressure.
 * 10) Lower the heat just enough to maintain high pressure for 3 minutes.
 * 11) Reduce the pressure with a quick release method.
 * 12) Remove lid.
 * 13) Stir well to combine.
 * 14) Add 1 cup frozen defrosted peas and simmer 1 to 2 minutes.