Aloo Gobi (Instant Pot and Stovetop)
Aloo Gobi (Instant Pot and Stovetop)
Aloo Gobi translates to “Potato Cauliflower.” This is a very flavorful dish mainly because these two vegetables are known for their ability soak up flavor. Some prefer the cauliflower in this dish to be soft, but I prefer mine to have a bit of crunch. Adapt this recipe to your preference: use small cauliflower florets if you like soft cauliflower or keep the pieces a little larger for extra crunch.
Ingredients
- 3 tablespoons oil of choice or ghee
- 1 teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1 onion diced
- ½ - 1 Serrano pepper or green chili minced
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 medium potatoes approx. 1 pound, cut into 1-inch pieces
- ¼ cup water
- 1 cauliflower cut into florets
Spices
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon turmeric
- ½ teaspoon garam masala
- ¼ teaspoon cayenne adjust to taste
- Cilantro garnish
Instructions
Instant Pot Directions:
- Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin and mustard seeds. Once the cumin seeds brown and the mustard seeds pop, add the onion and Serrano pepper. Stir-fry for 6-7 minutes, or until the onions begin to brown.
- Add the garlic, ginger, potatoes and and stir-fry for 30 seconds. Pour ¼ cup water into the pot, secure the lid, close the pressure valve and cook for 3 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Remove the lid, stir the potatoes, then add the cauliflower florets and sprinkle the spices on top of the florets. Secure the lid, close the pressure valve and cook for 1 minute on high pressure. Quick release remaining pressure.
- Remove the lid, mix well, garnish with cilantro and serve.
Stovetop Directions:
- Melt 2 tablespoons oil/ghee in a large sauté pan over medium heat. Add cumin seeds and mustard seeds.
- Once the seeds begin to splutter, add onions and stir frequently for for 5 minutes, or until they begin to brown.
- Add the potatoes and the remaining tablespoon of oil/ghee and continue to stir frequently for about 5 minutes.
- Add garlic, ginger, Serrano pepper and spices. Stir for a minute, then add the cauliflower.
- Mix well, add ¼ cup water then cover the pot with a lid. Reduce the heat to medium-low and cook for 10 minutes, stir, then cook for another 10 minutes or until the potatoes are tender.
- Garnish with cilantro, serve.
Notes
- all of my electric pressure cooker recipes are tested using a 6 quart instant pot and so if you are using a larger or smaller pot, you may need to adjust the amount of water you use in the recipe.
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