Aloo Gobhi – Our go to weeknight curry, with cauliflower and potatoes cooked with onions, tomatoes and some of our favorite spices! I have started making aloo gobhi in my Instant Pot and I am amazed to see how perfectly tender the cauliflower and potatoes cook in a short time. I use some basic spices – cumin seeds, turmeric, red chili powder, cumin-coriander powder and homemade garam masala. The red chili powder I use is called ‘Kashmiri red chili powder’. It is a very mild chili powder that gives a beautiful red-orange hue to the curries. If you are using a different chili powder or paprika, you may want to adjust the quantities. Chili powder can also be added in the end and adjusted to taste. I love adding onions and tomatoes to this recipe as it makes the curry moist and tangy without overpowering the flavors. This is a simple stove top recipe that is adapted for Instant Pot and excluding the pre-heat time, can be cooked in 2-3 mins. In this video, I cooked it for 3 mins, but for a more al-dente cauliflower, you can cook it for 2 mins. Make sure to cut the potatoes in thin wedges so they cook well within 2-3 min of pressure cooking. The quick release is important step in this recipe to avoid overcooking the cauliflower.
Here is the video on this delicious Aloo Gobhi in Instant Pot:
- 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
- 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
Turn Instant Pot to Saute mode.
Once the hot sign displays add oil and cumin seeds. Sauté for 30 secs.
Add onions and mix well. Cook covered with a glass lid on for 1 min.
Add tomatoes, mix and cook covered for another min.
Add turmeric, red chili powder, cumin-coriander powder, garam masala and salt. Mix well.
Add potatoes and cauliflower florets. Add 1 tablespoon of water. Mix well.
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.
Quick Release and stir gently. Garnish with cilantro.
Serve hot with naan, paratha or toasted pita bread.