Instant Pot Aloo Gobi | Indian Cauliflower and Potatoes
Servings: 6 servings
Calories: 98 kcal
Instant Pot Aloo Gobi is perfectly seasoned with Indian spices and makes a wonderful vegetarian main dish or side dish for an Indian-themed meal. This Indian Cauliflower with Potatoes recipe is so quick and easy, you can have it on the dinner table within minutes.
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Equipment
Ingredients
- 1 tablespoon ghee or butter
- 1 tsp cumin seeds
- 1 cup onion chopped
- 1 tablespoon ginger minced
- 1 jalapeno pepper seeded and sliced (optional)
- ½ teaspoon turmeric powder
- ½ tsp Kashmiri chili powder or cayenne pepper (to taste)
- 1 teaspoon coriander powder
- ½ teaspoon garam masala preferably homemade
- ¾ teaspoon salt or to taste
- ½ cup water
- 2 cups potatoes cubed into 1 ¼ inch pieces
- 1 small head of cauliflower cut into 1- inch wide pieces (about 4 cups)
- 2 tablespoon cilantro chopped
Instructions
Instant Pot Instructions
- Select Saute, add ghee, and heat till melted.
- Add cumin seeds and saute for 10 seconds, till fragrant.
- Stir in onion, ginger, jalapeno (if using).
- Cook until onion is golden brown, about 3 to 4 minutes.
- Press Cancel.
- Stir in turmeric, chili powder, coriander, garam masala and salt, and fry on residual heat till fragrant, about 1 minute. Be careful not to burn.
- Deglaze with water and stir to scrape up all the brown bits.
- Add potatoes and close Instant Pot.
- Pressure cook on High Pressure for 3 minutes.
- Do a quick release of pressure. [Read More: The Different Pressure Release Methods]
- Stir in Cauliflower.
- Close Instant Pot again and pressure cook on High Pressure for 0 minutes or low pressure for 2 minutes. [See Note 1]
- Do a quick release again.
- Carefully stir to incorporate any brown bits into the dish.
- Garnish with chopped cilantro.
Stovetop Instructions
- Heat a heavy saucepan over medium heat. Add ghee and let it melt.
- Stir in onion, ginger, and jalapeno (if using). Saute until onion is golden brown, about 3 to 4 minutes.
- Stir in turmeric, chili powder, coriander, garam masala and salt, and saute for about 1 minute.
- Add the potatoes and a few tablespoons of water. Cover and simmer on medium-low heat for ten minutes (or until potatoes are half-cooked).
- Add the cauliflower and cook for another 10 minutes or until the vegetables are cooked to your liking. Add more water as needed to prevent sticking.
- Season to taste and garnish with cilantro.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, cubed potatoes, etc.
- Add tomatoes if you wish. For Instant Pot version, add tomatoes on top of potatoes and don't stir. For stovetop, stir the tomatoes into the onion mixture, then add the potatoes.
- Optional: squeeze lime juice over aloo gobi at the end of cooking to give it a slightly tart flavor.
- If your cauliflower is large, you can increase the spice quantities as needed.
- This recipe is quite dry. If you like aloo gobi to have some gravy, add an extra ¼ cup of water.
- Note 1: If your Instant Pot doesn't have the option to pressure cook for zero minutes, program it for 1 minute, and as soon as the display goes from On to 00:01, press Cancel.
Nutrition
Serving: 1 serving (6 servings total) | Calories: 98 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 3 g | Saturated Fat: 2 g | Sodium: 321 mg | Fiber: 1 g | Sugar: 4 g
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