Aloo Gobi In Instant Pot
Looking for a delicious and hassle-free side dish? Try this Aloo Gobi recipe made in the Instant Pot. It's quick, easy, and perfect for serving with rice or chapati. Give it a try today!
Servings: 4
Calories: 131kcal
Equipment
Ingredients
- 1 head cauliflower medium size
- 2 red potatoes diced into small
- 1 onion chopped
- 1 tablespoon tomato paste
- 2 tablespoon water
- ½ teaspoon turmeric powder
- 2 teaspoon kashmiri red chili powder
- 1 ½ teaspoon garam masala powder
- ¼ teaspoon black pepper powder
- 2 garlic cloves chopped
- 1 teaspoon ginger grated
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 3 teaspoon olive oil
Instructions
- Rinse the cauliflower and cut it into florets.1 head cauliflower
- Peel the potatoes and cut them into chunks or cubes roughly the same size as the cauliflower florets for even cooking.
- Set your Instant Pot to the sauté mode. Once the pot is hot in about 2-3 minutes, add oil, mustard seeds, cumin seeds, and sauté until they sputter.1 tsp mustard seeds, 3 tsp olive oil, ½ tsp cumin seeds
- Add the diced onions to the pot and sauté until translucent.1 onion
- Stir in the ginger garlic paste and cook for another minute until fragrant.1 tsp ginger, 2 garlic cloves
- Mix in the tomato paste and water, cooking it for a minute.1 tbsp tomato paste, 2 tbsp water
- Add turmeric powder, garam masala, red chili powder, and black pepper. Mix well.½ tsp turmeric powder, 2 tsp kashmiri red chili powder, 1 ½ tsp garam masala powder, ¼ tsp black pepper powder
- Add the cauliflower and diced potatoes and mix well to ensure that the vegetables are well-coated with the spices.2 red potatoes
- Secure the Instant Pot lid and set the valve to sealing position.
- Turn on the manual pressure cook button and set the timer for 2 minutes. As the timer expires, let the pressure release naturally for 3-4 minutes before performing a quick pressure release for any remaining pressure.
- Carefully open the lid after the quick release, give the aloo gobi a gentle stir to mix everything together while preserving the shape of the vegetables, and serve hot.
- Enjoy this Instant pot cauliflower curry recipe as a main dish with indian flatbread or as a flavorful side.
Notes
- Make sure to cut large florets and potatoes into similar-sized pieces for even cooking.
- If you do not have an electric pressure cooker, cook the vegetables under high pressure in advance.
- Don't skip the spices - they are what give this dish its delicious flavor.
- For added texture, you can lightly pan-fry the cooked aloo gobi in oil over medium heat before serving.
- Adjust the amount of red chili powder according to your spice preference.
- Add a teaspoon of lemon juice, if the dish turns out too spicy for your liking.
- If you prefer a saucier dish, add some vegetable broth before cooking in the Instant Pot.
Nutrition
Calories: 131kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 53mg | Potassium: 590mg | Fiber: 3g | Sugar: 3g | Vitamin A: 73IU | Vitamin C: 13mg | Calcium: 26mg | Iron: 1mg