Alu Gobi - Curried Cauliflower and Potatoes

By: Instant Indian Cookbook - Rinku Bhattacharya

Alu Gobi - Curried Cauliflower and Potatoes
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Gluten Free, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
4-6 servings, canola or olive oil, cayenne pepper powder, chopped cilantro, contributed, cook 7 min, cumin seeds, easy, everyday masala paste, frozen green peas, garam masala, gluten free, indian, less than 15 min, main course, medium cauliflower, medium to large potato, prep 4 min, pressure cook, sauté, vegan, vegetarian

prep icon Prep Time
4 min
cook icon Cook Time
7 min

serving icon Servings
4-6 servings
Ingredients
  • 1 tbsp canola or olive oil
  • 1 tsp cumin seeds
  • 1 cup Everyday Masala Paste
  • 1 medium cauliflower
  • 1 medium to large potato
  • 1/2 tsp cayenne pepper powder
  • 1/2 cup frozen green peas
  • 1/2 tsp garam masala
  • 1 tbsp chopped cilantro
Instructions
  • Set the Instant Pot® on Sauté mode and heat the oil. Add the cumin seeds and cook until they sizzle. Add the Everyday Masala Paste, cauliflower, and potatoes and stir well. Add the cayenne pepper powder and 1/4 cup of water.
  • Press Cancel to turn off the Sauté mode. Close the lid and set the Instant Pot® on Manual Low Pressure mode for 1 minutes.
  • When cooking time is complete, do a Quick Pressure Release.
  • Once the pressure is released, open the lid and set to Sauté mode again. Add the peas and cook down any excess water. Put the Alu Gobi in a serving bowl, sprinkle with the garam masala and cilantro and enjoy.
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