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Instant Pot Aloo Gobi - Curried Potato Cauliflower

Instant Pot Aloo Gobi - Curried Potato Cauliflower. 1 Pot Aloo Gobhi. Indian Gobi Aloo Masala. Spiced Potato Cauliflower Curry. Vegan Gluten-free Soy-free Nut-free Recipe

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 107 kcal
Course: Main Course
Cuisine: Indian , Vegan , gluten-free

Ingredients

  • 1/2 small onion
  • 2 tomatoes
  • 6 to 7 cloves of garlic
  • 1 inch ginger
  • 1/2 hot green chile
  • 1 tsp oil
  • 1/2 tsp Turmeric
  • 1 tsp ground cumin
  • 1/2 to 1 tsp garam masala
  • 3/4 to 1 tsp salt
  • 1/2 tsp paprika
  • 2 medium potatoes cubed small
  • 1 small cauliflower chopped into large florets
  • cayenne/pepper flakes, garam masala, cilantro and lemon for garnish

Instructions

    Cup of Yum
  1. Blend the onion, tomato, garlic, ginger, green chile until smooth. 
  2. 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.
  3. Add the spices and potato and mix well. Cover with a glass lid that fits the pot and cook for 4-5 minutes.
  4. 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).
  5. 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

  • Stove top Skillet: Heat oil in a skillet over medium heat. Add blended mixture and spices from step 1 and cook until the garlic doesnt smell raw. 3 to 4 minutes. Add potatoes and mix in, cover and cook for 3 to 4 minutes. Add the cauliflower and mix in. Cover and cook for 10 minutes. Stir, add water if too dry, taste and adjust salt and spice. Continue to cook covered for another few minutes until cooked to preference.
  • To make this Oil, just omit the oil.
  •  
  • Variations:
  • Add other spices like 1/4 tsp each cinnamon and pepper, 1/2 tsp dried fenugreek leaves, or 1/2 tsp panch phoron, or 1/2 to 1 tsp berbere instead of garam masala.
  •  
  • To make the dish a main: Add some coconut milk, greens, peas after you add the cauliflower.  Add more garam masala for garnish. Serve with whole grain flatbreads.
  •  
  • Troubleshoot: Cauliflower tends to cook very quickly, so use larger pieces in this recipe. If the mixture is still overcooked, just mash everything up, add some chopped onion, garam masala, lemon, vegan butter and serve as veggie mash or as pav bhaji. 
  •  
  • Nutrition is approx 1 of 4 serves

Nutrition Information

Calories 107kcal (5%) Carbohydrates 20g (7%) Protein 4g (8%) Fat 1g (2%) Sodium 484mg (20%) Potassium 703mg (20%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 655IU (13%) Vitamin C 36.5mg (41%) Calcium 55mg (6%) Iron 4.1mg (23%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 107

% 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.