Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 98 kcal
Author Paint the Kitchen Red
• 1 Tbsp ghee or butter
• 1 tsp cumin seeds
• 1 cup onion chopped
• 1 Tbsp ginger minced
• 1 jalapeno pepper seeded and sliced (optional)
• 1/2 tsp turmeric powder
• 1/2 tsp Indian Kashmiri chili powder or cayenne pepper (or to taste)
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• 3/4 tsp salt or to taste
• 1/2 cup water
• 2 cups potatoes cubed into 1 1/4 inch pieces
• 1 small head of cauliflower cut into 1- inch wide pieces (about 4 cups)
• 2 Tbsp cilantro chopped
1. Press ‘Saute’, add ghee and heat till melted.
2. Add cumin seeds and saute for 10 seconds, till fragrant.
3. Stir in onion, ginger, jalapeno (if using).
4. Cook until onion is golden brown, about 3 to 4 minutes.
5. Turn Instant Pot off.
6. Stir in turmeric, chili powder, coriander, garam masala and salt, and fry on residual heat till fragrant, about 1 minute. Be careful not to burn.
7. Deglaze with water and stir to scrape up all the brown bits.
8. Add potatoes and close Instant Pot.
9. Cook on 'Manual' (or 'Pressure Cook') mode for 4 minutes.
10. Do a quick release of pressure.
11. Stir in Cauliflower. (Notes: Optional, garbanzo beans, peas and Carrots)
12. Close Instant Pot again and cook on 'Manual' (or 'Pressure Cook') mode for 0 (zero) minutes.
13. Do a quick release again.
14. Carefully stir to incorporate any brown bits into the dish.
15. Garnish with chopped cilantro.
Optional: squeeze lime juice over aloo gobi at the end of cooking to give it a slightly tart flavor.
If your cauliflower is large, you can increase the spice quantities as needed.
Submitted by Michelle Moser