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–+ servings

Aloo Gobi (Instant Pot)

Print Recipe
Course Main Course
Cuisine Indian
Servings 4 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

T
Keyword Vegan
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