Instant Pot Indian Aloo Gobi | Vegan Potato Cauliflower Curry




4 small potatoes diced 1 medium tomato, diced 1 medium onion, diced Half a medium sized Cauliflower, cut into florets 5 green chilis, slit (skip this to reduce spice/heat level) Ginger garlic paste, 2 tablespoons Oil, 5 tablespoons Powders: Red Chili powder, 2 table spoons Cumin powder, 1 tablespoon Coriander powder, 1 tablespoon Amchur powder(mango powder), 1 tablespoon Garam masala powder, 1 tablespoon Turmeric powder, 1 teaspoon Salt, to taste Mustard seeds, 1 teaspoon Cumin seeds , 1 teaspoon Moong daal (green gram) 1 cup of Fenugreek/Methi leaves, chopped Coriander/cilantro leaves(for garnish/optional) Curry leaves , about 5/6




Step 1: Saute the masalas in the oil Turn on Saute mode, and add oil. Wait for a few minutes for the oil to heat up. Add the mustard seeds, cumin seeds, Urad dal, green chillies, curry leaves and methi leaves to the liner. Mix well and let them saute for a few minutes.You will hear them pop and splutter.

Step 2: Add the onions to the base Add the onions and saute them for a minute and then add turmeric powder and salt. Saute till the onions turn transparent. Next add Ginger garlic paste and tomatoes and saute for a minute. Add in the chili powder, cumin powder, coriander powder, mango powder and garam masala.Mix them all well. The objective of this step is to reduce the base.When fried in oil, the water evaporate, the masalas in the oil will lose their raw taste and the flavors will be intensified.

Step 3: Pressure cook the vegetables: Add potatoes and then add the cauliflower to the onion base. Add 2 cups of water (Add just 1 and half cup of you don’t want too much gravy.You will need to add at least one cup for the pressure to build in the IP) Turn on Manual mode and set the timer to 8 minutes. Make sure the whistle is in sealing mode.

Step 4: Saute the final dish Do a QR and switch to saute mode Add chopped cilantro leaves. Let it simmer for a few minutes, till the gravy comes to your desired level of thickness and then switch off IP.


Serve hot!

Serves 4 adults. Goes well with rice, rotis, naans, etc. *******************************************************************

A little about Aloo gobi: This dish has its roots in Punjabi cuisine but is now consumed all over the globe. The main ingredients, Potatoes and Cauliflower are widely available and the dish is forgiving and easy to make. ***********************************************************************

The instant pot shown in this video:

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