Instant Pot Aloo Gobi - Curried Potato Cauliflower
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
107 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Instant Pot Aloo Gobi - Curried Potato Cauliflower
Description
The Instant Pot Aloo Gobi recipe highlights cubed potatoes and large cauliflower florets cooked with a spiced onion and tomato mixture blended with garlic, ginger, and green chile. The sautéing of the puree and spices before pressure cooking helps develop flavor. Pressure cooking for a short time preserves the texture of the vegetables, preventing over-softening. The dish is garnished with cayenne flakes, extra garam masala, cilantro, and lemon juice for a fresh, mildly spicy finish.
The mixture creates a balanced, comforting curry ideal served alongside dals, other curries, flatbreads, or rice. The method allows for variation in spices and additions like coconut milk or greens to turn it into a main dish. The use of an Instant Pot expedites the cooking while maintaining aromas and textures.
Notes suggest skillet cooking as an alternative with careful timing to avoid overcooked cauliflower. The recipe advises using larger cauliflower pieces to prevent mushiness and mentions that if the dish becomes too soft, it can be repurposed as a mash with additional seasonings and butter. Variations in spice blends can customize the flavor.
Ingredients
- 1/2 onion small
- 2 tomato
- 6 to 7 cloves garlic
- 1 inch ginger
- 1/2 hot green chile
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 tsp Turmeric
- 1 tsp cumin ground
- 1/2 to 1 tsp garam masala
- 3/4 to 1 tsp salt
- 1/2 tsp paprika
- 2 potato cubed small, medium
- 1 cauliflower chopped into large florets, small
- cayenne pepper flakes for garnish
- garam masala
- cilantro
- lemon
Instructions
- Blend the onion, tomato, garlic, ginger, green chile until smooth.
- Put the Instant Pot on saute mode. When hot, add oil. (* At this point you can add 1/2 tsp cumin seeds and cook until they darken slightly.) Add the onion tomato puree to the pot. Rinse the blender using 1-2 tbsp of water and add to the pot.
- Add the spices and potato and mix well. Cover with a glass lid that fits the pot and cook for 4-5 minutes.
- Add the cauliflower and mix in well. Close the Pot lid to sealing. Select Manual 2 minutes for low pressure(preferred) Or 0 minutes on high pressure. (0 mins or half whistle with Stove top pressure cooker).
- Release the pressure with quick release carefully. Add cayenne, a sprinkle of garam masala, cilantro and lemon juice to taste. Serve hot with Dals or Curries and flatbread or rice.
Notes
- Omitting oil is an option, but temperature control is important to avoid sticking.
- Use larger cauliflower florets to prevent the vegetable from becoming overly soft or mushy.
- You can customize the spice mix by adding cinnamon, pepper, dried fenugreek leaves, panch phoron, or berbere in place of garam masala to adjust flavor profile.
- Adding coconut milk and greens after cooking the cauliflower turns this into a main dish; garnish with additional garam masala for flavor.
- If overcooked, mash the dish and enhance it with chopped onion, garam masala, lemon, and vegan butter for an alternate serving style.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Sodium | 484mg | 20% |
| Potassium | 703mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 36.5mg | 41% |
| Calcium | 55mg | 6% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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