(Total Time: 25 MIN| Serves: 4)
2 cups cherry tomatoes, chopped
2 red chili peppers, chopped
5 garlic cloves, crushed
1 cup cottage cheese
5 tbsp butter, softened
1 cup vegetable stock
1 tbsp chili powder
1 tbsp coriander seeds
½ tbsp. garam masala powder
1 tsp ginger powder
1 cinnamon stick
½ tsp salt
Plug in the instant pot and press the ‘’Sauté’’ button. Add butter and heat up.
Add chili peppers and cook for 2-3 minutes, stirring once. Then add garlic and continue to cook for another minute.
Now add tomatoes and pour in half of the stock. Simmer for 5 minutes and then add the remaining spices.
Pour in the remaining broth and seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button. Set timer for 5 minutes on high pressure.
When done, perform a quick pressure release by moving the pressure valve to the ‘’Venting’’ position and carefully open the lid.
Chill masala to a room temperature and transfer to a food processor. Process until smooth and divide between serving bowls.
Stir in cottage cheese in each bowl and serve.
Per Serving (Calories 202| Total Fats 15.7g | Net Carbs: 5.8g | Protein: 9.1g |Fiber: 1.4g)