Aloo Gobhi
A healthy, delicious potato and cauliflower curry made with aromatic spices in under 10 mins in an Instant Pot!
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1 tablespoon cooking oil
- 1 medium onion (thinly sliced)
- 2 plum tomatoes (diced)
- 4 cups cauliflower florets (big 2 inch pieces)
- 1 medium potato (peeled and cut into wedges i use russet potatoes)
- 1/2 teaspoon turmeric
- 1 tablespoon mild kashmiri red chili powder (less if using a s
- 1 tablespoon cumin-coriander powder (spice blend)
- 1-1/2 teaspoon garam masala (add 1/2 for a medium
- cilantro (for garnish)
- Carbohydrate 0.227012083333333 g
- Cholesterol 0 mg
- Fat 6.87313041666667 g
- Fiber 0.0654083338578542 g
- Protein 0.0611675 g
- Saturated Fat 0.889110041666667 g
- Serving Size 1 1 serving (7g)
- Sodium 0.507916666666667 mg
- Sugar 0.161603749475479 g
- Trans Fat 0.339360666666667 g
- Calories 62 calories
Turn Instant Pot to Sauté mode. Once display reads "Hot", add oil and cumin seeds. Sauté for 30 seconds. Add onions and mix well. Cook covered with a glass lid on for 1 minute. Add tomatoes, mix and cook covered for another minute. Add turmeric, red chili powder, cumin-coriander powder, garam masala and salt. Mix well. Add potatoes and cauliflower florets. Add 1/4 cup of water. Mix well. Put Instant Pot lid on with pressure valve to sealing. Cook on Manual at high pressure for 3 minutes. Cook for only 2 minutes if you like cauliflower to be more firm. When time is up, quick release the pressure, open the Instant Pot and stir gently. Garnish with cilantro. Serve hot with naan, paratha or toasted pita bread. Enjoy!
