Gather these
cashews
cilantro
1cup washed rice
bay leaves
garlic paste
ginger paste
ghee
salt
turmeric
cumin
garam masala
chaat masala
coriander powder
yogurt
coconut milk
potatoes
green beens
cauliflower
tomato
carrot
onion
spinach
kale
coconut milk
3cups of water
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Cut these
2 small potatoes
1 cup of green beans
1/4 of a cauliflower
Tomato
1 carrot
1 onion
Blend these
spinach
kale
-set instant pot to saute
Start by sautéing onions, cashews,cumin and bay leaves + with ghee
-finish saute
add 2 tablespoons of garlic paste
1 tablespoon of ginger paste
5 tablespoons of yogurt
2 tablespoons of garam masala
1 tablespoon of chaat masala
salt
Coconut milk
—taste test the spices
add the puree of green leaves
1 cup of rice
3 cups of water start the instant pot
Set to manual mode
Set eight minutes
Set the pressure setting to sealing
Let it build up pressure and the silver pen will pop up. Then it will start the eight minute countdown.
Let it cook. Once the timer goes off release the steam by setting it to venting. It will rush out.
Once the pressure is released it will drop the pin. now you can open it and it should be ready
Add cilantro leaves
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