Description
Instant Pot aloo gobi is a classic vegetable side dish made with potatoes, cauliflower with a blend of mild spices. Gluten-free ad vegan makes it a nice side dish for rice or roti.
Ingredients
- 1 large potato
- 1 medium head cauliflower(approx 500 grams)
- 2 large ripen tomatoes chopped or 1/2 canned
- 1 large onion chopped
- 1/4 cup frozen peas(optional)
- 1 teaspoon vegetable oil
- 1/2 teaspoon cumin seeds
- 3/4 teaspoon of salt (or to taste)
- 1/2 teaspoon red chilli powder(on spicy end)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon amchur powder or chat masala
- 1/4 teaspoon garam masala
- 1/2 tablespoon Kasuri methi or dried fenugreek leaves.
- 1/ cup chopped coriander leaves
- 1/4 cup water divided
Instructions
- Chop potatoes and cauliflowers into big chunks. If using fresh tomatoes, chop them finely.
- Sauté mode on and adjust to medium(if you press sautee button the second time, you can toggle between low, medium and high. Heat a teaspoon of oil and crackle cumin seeds.
- Add chopped onions, salt and fry for a couple of minutes in low to a medium flame. If required use splash of water. Once onions turn pink add in ginger garlic paste and fry for a minute.
- Add in chopped tomatoes and cook until they turn soft. To this, add in spice powders except for garam masala and Kasuri methi and fry for a couple of minutes.
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Add in the potato cubes, adust salt and mix well so the onion tomato gravy and spices get coated well. Sprinkle 2- tablespoons of water and Cook for 3-4 minutes with a glass lid covered.
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then add in cauliflower and peas, mix well gently and avoid any over mixing the vegetable. Add in 3-4 tablespoons of water(see notes without fail), mix well and deglaze the bottom making sure there is no burnt food in the bottom. Close the lid and cancel saute mode. Press Pressure Cook/Manual mode, select the pressure level to low and set the timer to 3 minutes by adjusting the pressure valve. the pot will take some time to build the pressure before it comes to the 3-minute timer.
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Once cooking is done, do a quick pressure release to stop further cooking of cauliflower. Cancel pressure cook mode and press saute mode.
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Add in Kasuri methi, garam masala and mix gently with a fork so the cauliflower isn’t mushed. Simmer for 2-3 minutes and serve hot with warm rotis or plain rice.
Notes
- Reduce chilli powder according to your spice preference.
- the amount of water is already on a high end here so do not add more else the curry will become runny. If you get burn message by any chance don’t worry, follow my notes in the post.
- Always toggle between low to medium while doing SAUTE mode as we are using less oil. use splashes of water while cooking throughout if required.
- Cut the vegetables int large chunks to avoid getting mashed. Once cauliflower is added, do not over mix.
- Always deglaze the bottom before proceeding for pressure cook to avoid getting burn message.
- Nutritional values are only an estimate and always check your own food labels.
- Category: Mains,Side Dish
- Method: Pressure Cook
- Cuisine: Indian
Keywords: indian, peas, cauliflower, healthy, low-calorie, potato, curry, vegan