Instant Pot Aloo Gobi

Instant Pot Aloo Gobi is an easy and delicious Indian side dish where cauliflower and potatoes are cooked with spicy onion tomato masala. Pair with roti.

Recipe Source Link:https://www.mygingergarlickitchen.com/instant-pot-aloo-gobi/

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RECIPE INGREDIENTS

» For Aloo Gobi //

• 1 tablespoon oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• pinch of asafetida (hing)
• 1 medium-sized onion, finely chopped
• 2 medium-sized tomatoes, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 2 small dried red chilies
• 2 small green chilies, slit
• 2 medium-sized tomatoes, chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon amchur (dried mango) powder
• 1 teaspoon coriander powder
• salt, to taste
• 1/2 teaspoon Kashmiri red chili powder, or to taste (you can use any chili powder you like)
• 1/4 teaspoon garam masala
• 2 medium-sized potatoes, diced into 1-inch pieces
• 7-8 tablespoons water(i have used 7 tablespoons water here)
• 2 cups cauliflower, cut into large florets
• 1-2 tablespoons cilantro (coriander), chopped

RECIPE INSTRUCTIONS

» How to make Instant Pot Aloo Gobi //

1. Start the instant pot in sauté mode. When the display reads ?Hot', add oil.
2. Once the oil heats up, add cumin seeds, mustard seeds, and asafoetida. Saute them for a few seconds
3. When the seeds start to splutter and sizzle, add chopped onions and sauté them for 2-3 minutes.
4. Add green chilies, dried red chiles, ginger paste, and garlic paste. Sauté for 2 minutes.
5. Then add tomatoes and stir well. Mix well and saute for 2 minutes or until soft.
6. Now add the spices (coriander powder, red chili powder, turmeric powder, amchur powder, salt) and mix well and cook for a few seconds.
7. Next, add 3 tablespoons of water, and sauté for another 2 more minutes.
8. Then, add the diced potatoes and mix well. Also, add 1 tablespoon water and stir.
9. Cover the instant pot with a lid and let the potatoes cook for about 2-3 minutes. You can stir occasionally.
10. Remove the lid, and check the potatoes doneness using a knife. If the knife slides smoothly then they are almost done.
11. Deglaze the pot if you see that some masala has stuck to the bottom. And add cauliflower florets along with 3 tablespoons of water.
12. Give it a nice stir.
13. Cover the instant pot with the lid, set the valve to sealing position. Press the manual or pressure cook button. Adjust or pressure level button to set the pressure to LOW. Cook on low pressure for 2 minutes. (Pressure building takes around 10 minutes in Instant Pot. So be patient and don't try to open the lid to see why pressure is not building.)
14. Do a quick pressure release by sealing the valve from sealing to venting. Once the pin drops, open the lid.
15. Open the pot and add garam masala powder and cilantro.
16. Gently mix with the spoon. If you see excess water, then press the sauté button and dry off the excess water.
17. Serve hot aloo gobi with hot roti or paratha.

» How to make Aloo Gobi in a stovetop pressure cooker //

1. Heat oil in the pressure cooker.
2. Add cumin seeds, mustard seeds, and asafoetida.
3. Add the chopped onions and sauté them for 2-3 minutes.
4. Add green chilies, dried red chiles, ginger paste, and garlic paste. Sauté for 2 minutes.
5. Then add tomatoes and stir well. Mix well and saute for 2 minutes or until soft.
6. Now add the spices (coriander powder, red chili powder, turmeric powder, amchur powder, salt) and mix well and cook for a few seconds.
7. Next, add 3 tablespoons of water, and sauté for another 2 more minutes.
8. Then, add the diced potatoes and mix well. Cover the cooker with a lid and let the potatoes cook for about 2-3 minutes. You can stir occasionally.
9. Remove the lid, and check the potatoes doneness using a knife. If the knife slides smoothly then they are almost done.
10. Add cauliflower florets along with 3 tablespoons of water. Give it a stir.
11. After that, just close the pressure cooker with the lid and remove the whistle. Steam on medium heat for 8-10 minutes or until cauliflower is cooked. Alternatively, you can pressure cook for 1 whistle on high heat.
12. Turn off the stove, and let the pressure cool off 10 minutes before opening the lid.
13. Open the cooker and add garam masala powder and cilantro. Gently mix with the spoon. If you see excess water, then press the sauté button and evaporate the extra water.
14. Serve aloo gobi with hot chapati.

RECIPE NOTES

1. This is a dry sabzi, so do not add a lot of water. Start with 2-3 tablespoons of water, and then add more if needed. You only need a tiny bit of liquid masala to cook cauliflower. Also, keep in mind that veggies also release water while pressure cooking.
2. After the pressure cooking cycle is completed, dont forget to press cancel and do the quick pressure release right away. This would stop further cooking process and your cauliflower wont turn mushy.
3. Never add potatoes and cauliflower at the same time. Always cook the potatoes for a few minutes on saute mode before adding the cauliflower. This is because potatoes take a bit of time to cook, and cauliflower tends to cook quickly.