Aloo Gobhi – Instant Pot

Course: Entree

Cuisine: Indian

Servings: 2

Author: Archana Mundhe

Ingredients

• 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 tbsp cooking oil
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tbsp mild Kashmiri red chili powder Less if using a spicier chili powder
• 1 tbsp cumin-coriander powder spice blend
• 1-1/2 tsp garam masala Add 1/2 for a medium spicy curry
• 1 tsp salt
• cilantro for garnish

Instructions

1. Turn Instant Pot to Saute mode.
2. Once the hot sign displays add oil and cumin seeds. Sauté for 30 secs.
3. Add onions and mix well. Cook covered with a glass lid on for 1 min.
4. Add tomatoes, mix and cook covered for another min.
5. Add turmeric, red chili powder, cumin-coriander powder, garam masala and salt. Mix well.
6. Add potatoes and cauliflower florets. Add 1 tablespoon of water. Mix well.
7. Put Instant Pot lid on with pressure valve to sealing. Cook on Manual(Hi) for 3 mins. Note: Cook for only 2 mins if you like cauliflower to be more firm.
8. Quick Release and stir gently. Garnish with cilantro.
9. Serve hot with naan, paratha or toasted pita bread.