Aloo Gobhi Potatoes and Cauliflower
Try this Aloo Gobhi Potatoes and Cauliflower recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- 1 teaspoon salt
- 1/4 cup water
- 1 tablespoon oil
- 1/4 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 4 cups cauliflower florets (about one medium cauliflower
- 2 cups potatoes (sliced about 1 large potato)
- 1/2 cup tomato (diced)
- 1/4 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- Carbohydrate 0.362838450555514 g
- Cholesterol 0 mg
- Fat 9.13853816981837 g
- Fiber 0.143898934558219 g
- Protein 0.111805512700067 g
- Saturated Fat 1.17724868290942 g
- Serving Size 1 1 serving (20g)
- Sodium 1.50680555475332 mg
- Sugar 0.218939515997295 g
- Trans Fat 0.452302569229242 g
- Calories 82 calories
Use the Sauté function to heat the Instant Pot. When display reads "Hot", add the oil. When the oil shimmers, add the cumin seeds. They'll splutter like popcorn. Once this spluttering occurs, add in the potatoes and sauté. You want the potatoes to brown and crisp a little, and you want good, brown fond (crispy bits) at the bottom to flavor the final dish. Add the spices and sauté briefly. Add in the tomatoes and the water and scrape up all the lovely fond at the bottom. Add in the cauliflower and set your Instant Pot to cook at low pressure for 2 minutes. When time is up, quick release the pressure and garnish with chopped cilantro if needed. Serve and enjoy!
