Aloo Gobhi - Instant Pot

Name: Aloo Gobhi - Instant Pot
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 medium onion (thinly sliced); 2 plum tomatoes (diced); 4 cups cauliflower florets (cut into big 2 inch pieces); 1 medium potato (peeled and cut into thin wedges, I use russet potatoes); 1 tablespoon cooking oil; 1/2 teaspoon cumin seeds; 1/4 teaspoon turmeric; 1 tablespoon mild Kashmiri red chili powder (Less if using a spicier chili powder); 2 teaspoons coriander powder; 1 teaspoon cumin powder; 1-1/2 teaspoon garam masala (Add 1/2 for a medium spicy curry); 1 teaspoon kosher salt; cilantro for garnish

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 2

Author : Archana Mundhe

aloo gobhi cauliflower curry

Instructions

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Step 1

Turn the Instant Pot to Sauté mode and heat oil. Add cumin seeds. Sauté for 30 seconds.

Step 2

Add onions and mix well. Cook covered with a glass lid on for 1 minute. Add tomatoes, mix and cook covered for another minute.

Step 3

Add turmeric, red chili powder, coriander powder, cumin powder, garam masala and salt. Add potatoes and cauliflower florets. Add 1 tablespoon of water. Mix well.

Step 4

Put the Instant Pot lid on with pressure valve to sealing. Select Pressure Cook / Manual (Hi) for 3 minutes. Note: Cook for only 2 mins if you like cauliflower to be more firm.

Step 5

Press Cancel to turn the Instant Pot off. Quick Release and stir gently. Garnish with cilantro. Serve hot with naan, paratha or toasted pita bread.

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