Instant Pot Aloo Gobi / Spiced Potato Cauliflower

Instant Pot Aloo Gobi / Spiced Potato Cauliflower

Print

With ImageWithout Image

Yield: 4-5

Author: Bhagya Baburaj

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

A yummy veg meal and possibly the only cauliflower dish to crave

Ingredients

Gather the veggies:

• Cauliflower (Gobi) - 1, medium - rinsed & cut into florets (about 4 cups)
• Potato (Aloo) - 1, large - cut into small cubes (about 1 cup)
• Green Chili Pepper - 1. slit into two (optional)
• Onion - 1, small - diced (about ½ cup)
• Tomato - 1, large - chopped (about 1 cup)
• Ginger-garlic - 1 Tbsp., minced
• Ghee or Vegetable oil - 1 Tbsp.
• Curry leaves - 1 sprig
• Cilantro - to garnish

Spices:

• Cumin seeds - 1 tsp
• Dry Mango powder (Amchur) - 1 tsp
• Ground Turmeric - 1/2 tsp
• Red chili powder (preferably Kashmiri red chili powder) - 1/2 tsp
• Coriander powder - 1 tsp
• Garam Masala - 1/2 tsp
• Salt - 1 tsp, adjust to taste

Instructions

1. Prep all the vegetables as mentioned above.
2. Start the instant pot and set it to SAUTE mode.
3. Add ghee/oil and add cumin seeds and green chili once ghee is hot.
4. Sauté until cumin seeds are nice and toasted - about 30 seconds. Add diced onions - sauté until translucent.
5. Add ginger and garlic paste, stir and fry until raw smell is gone and until onions are golden brown.
6. Add potato cubes, stir and sauté for 2 minutes.
7. Add all spices enlisted above and curry leaves. Stir and sauté for 30 seconds.
8. Add 1/4 cup of water and stir (scrap bottom of pan) to ensure all the spices are well combined.
9. Add chopped tomatoes and curry leaves. Stir.
10. Add cauliflower florets and stir well.
11. Close the instant pot lid, set it to MANUAL / PRESSURE COOK setting at low pressure for 3 minutes.
12. When the instant pot beeps, quick release the pressure manually.
13. Garnish with cilantro. Aloo Gobi is ready to be served.

Prep all the vegetables as mentioned above.

• Start the instant pot and set it to SAUTE mode.

• Add ghee/oil and add cumin seeds and green chili once ghee is hot. 

• Sauté until cumin seeds are nice and toasted - about 30 seconds. Add diced onions - sauté until translucent.

• Add ginger and garlic paste, stir and fry until raw smell is gone and until onions are golden brown. 

• Add potato cubes, stir and sauté for 2 minutes.  

• Add all spices enlisted above and curry leaves. Stir and sauté for 30 seconds.

• Add 1/4 cup of water and stir (scrap bottom of pan) to ensure all the spices are well combined.

• Add 1/4 cup of water and stir (scrap bottom of pan) to ensure all the spices are well combined.

• Add chopped tomatoes and curry leaves. Stir.

• Add cauliflower florets and stir well.

• Close the instant pot lid, set it to MANUAL / PRESSURE COOK setting at low pressure for 3 minutes. 

• When the instant pot beeps, quick release the pressure manually. 

• Garnish with cilantro. Aloo Gobi is ready to be served. 

• Goes great with rice and roti / chapati / flatbread