Last night marked the beginning of the Great Pressure Cooker experiment. I made Curried Potatoes with Cauliflower and Peas from this month’s Vegetarian Times, and I am pleased to report that I did not have my face scalded off by an explosion of steam, nor was I decapitated by a flying pot lid.
At the last minute – literally, I had a spoon in one hand and my laptop in the other – I finally found an article online that walked me through step by step how my old Mirro Matic pressure cooker works. All pressure cooker recipes assume you know what it means when they say “bring up to high pressure” and so on, but I needed a detailed, basic tutorial to get me started and I was lucky to find one in time to make my first pressure cooker meal!
When the cooker had cooled and I was able to open the lid, I stuck a fork into the potatoes and cauliflower and was shocked and dismayed to encounter no resistance at all. Ah yes, I learned that fateful night that the pressure cooker is a force to be reckoned with, a powerful tool whose might should not be underestimated. I had my friend Disher try some and he agreed with me that the flavor was terrific, and that we had just made the most delicious Indian curry baby-food ever. So, next time I’ll turn the heat waaay down. It was confusing trying to figure out when the weight was “only hissing and jiggling 2-3 times per minute.” But I clearly overdid it by a long shot.
My new BFF FoodsCo had bunches of Chinese mustard greens for $0.58 yesterday, so I made a batch of those to go with our tasty baby food. I wonder if something is changing in my brain, because for the first time in a long time I had no problem improvising a recipe. I prepared the greens with onions, tomato, and capers, and they were phenomenal. Both recipes are below.
Curried Potatoes with Cauliflower and Peas
Adapted from Vegetarian Times Jan/Feb 2011. I added more spices because I love whole cumin and mustard seed, and I added some lemon juice at the end because it really needed a bit of acid to balance the flavors. This is supposed to be a “30 minutes or fewer” recipe and it actually did take 30 minutes (not including prep time, of course, because they never do…).
2 tsp. canola oil
1 large onion, chopped (or a 10-oz pkg diced onions)
4 cloves garlic, minced
2 tsp. minced fresh ginger (I use Ginger People’s in a jar)
1 tsp. curry powder*
1 tsp. ground cumin
2 tsp. mustard seeds
1.5 tsp. whole cumin
1/2 tsp. turmeric
6 Yukon Gold potatoes, cut into 1/2-inch pieces (1.5 lb)
1 head cauliflower, cored and cut into 1-inch pieces (1.5 lb)
1 tsp. sugar
1 cup frozen peas, thawed
1/4 tsp. lemon juice, or to taste
Salt and pepper to taste
1. Set out peas to thaw
2. Heat canola oil in pressure cooker over medium heat. Add onions and cook 2-3 minutes or until softened.
3. Stir in garlic, ginger, curry powder, ground cumin, mustard seeds, whole cumin, and turmeric, and saute 2 minutes.
4. Add potatoes, cauliflower, sugar, and 1/2 cup water.
5. Close pressure cooker and bring up to high pressure. Cook 5 minutes. (To do this on an old-fashioned Presto or Mirro Matic, read this article.)
6. Release pressure with quick-release button or transfer pressure cooker to sink and run cool water over rim to release pressure. If dish is underdone, close the top, return the cooker to high pressure, and cook 3-5 minutes more.
7. Stir peas and lemon juice into cauliflower mixture and season with salt, pepper, and additional lemon juice to taste.
*I HATE store-bought curry powder; it’s one of the few flavors I can’t stand. I prefer to always use a blend of individual spices when I am making curries. However, I know that some recipes (like this one) call for curry powder for speed and convenience, so I make up small batches of a homemade blend made from ground whole spices that I keep on hand. (I can’t find the recipe for you right now… I guess I’ll be in trouble when I run out!)
Chinese Mustard Greens with Tomatoes and Capers
This dish would work well with any kind of mustard green, turnip greens, or even collards, though the cooking time will be quite a bit longer for collards and you should use only the leaves, not the collard stalks.
1 tsp. olive oil
1/2 an onion, diced
1 clove garlic, minced
1 bunch Chinese mustard greens, washed and sliced into thin ribbons (you can include the stalks, just slice them thinly)
1.5 T capers
1 14-oz. can diced tomatoes
Salt and fresh ground black pepper
Heat olive oil in a large pan over medium heat. Add onion and garlic, season lightly with salt and pepper, and saute 2-3 minutes until onion has softened.
Add greens to pan and allow to deflate slightly. Then gently toss and stir greens and onions until greens deflate significantly.
Sprinkle capers over greens and stir to combine. Continue to cook greens until they are barely tender.
Pour diced tomatoes into pan. For fresh-tasting greens with crisp stalks, cook only until tomatoes are heated through and greens and stalks are tender and edible. For Southern-style longer-cooked greens, let the tomatoes come to a simmer and simmer greens until they are dark green and delicious!
Season with salt and pepper to taste (you may not need any more salt because of the onion-salting step, and depending on how salty your canned tomatoes are).