Name: Aloo Gobi (Instant Pot)
Ingredients: 2 tablespoons avocado oil; 1 teaspoon cumin seeds; 1 jalapeno (halved (optional)); ½ onion (diced (about ½ cup)); ½ tablespoon garlic (minced); ½ tablespoon ginger (minced); 1 russet potato (cut into small cubes); 14 ounces tomatoes, diced – can; 1 cauliflower (rinsed & cut into florets (about 1.25 lbs or 4 cups)); ½ teaspoon turmeric; ½ teaspoon cayenne pepper; 1 teaspoon coriander; ½ teaspoon garam masala; 1 teaspoon salt; 2 cups rice (cooked); 1 teaspoon mango powder; cilantro (chopped)

Aloo Gobi (Instant Pot)

Print Recipe

Course Main Course

Cuisine Indian

Servings people

Equipment

Instant Pot

Ingredients

INGREDIENTS

2 tablespoons avocado oil
1 teaspoon cumin seeds
1 jalapeno halved (optional)
½ onion diced (about ½ cup)
½ tablespoon garlic minced
½ tablespoon ginger minced
1 russet potato cut into small cubes
14 ounces tomatoes, diced – can
1 cauliflower rinsed & cut into florets (about 1.25 lbs or 4 cups)

SPICES

½ teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon coriander
½ teaspoon garam masala
1 teaspoon salt

FOR SERVING

2 cups rice cooked
1 teaspoon mango powder
cilantro chopped

Instructions

Start the instant pot in SAUTE mode and heat avocado oil in it. Add cumin seeds and jalapeno and saute for 30 seconds.
Add diced onions, ginger and garlic. Saute for 30 seconds.
Add all of the spices, canned tomatoes (with juices) and potato cubes. Saute for 2 minutes, so the potatoes are slightly cooked.
Add cauliflower florets and stir well. Scrape off anything stuck to the bottom of the pot. If needed, add ⅛ cup water to deglaze the pot. Press Cancel and close the instant pot lid.
Set the instant pot to MANUAL or pressure cook mode at low pressure for 2 minutes. It will take 8-10 minutes for the instant pot to come to pressure.
When the instant pot beeps, quick release the pressure manually.
Add mango powder and garnish with cilantro. Serve over cooked rice.

Notes

Keyword Vegan

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