Alu Gobi - Curried Cauliflower and Potatoes

Pairing cauliflower and potatoes is a very common thing in the Indian kitchen. I personally find cauliflower to be a very adaptable and versatile vegetable. There are variations of this combination all across India, but this particular recipe uses basic spices from the Punjabi pantry. For the dish to work, the cauliflower should be cut in larger pieces and the potatoes in smaller cubes.

Cuisine

Indian

Course

Main Course

Difficulty

Easy

Duration

less than 15 min

Diet

Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

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, Rinku Bhattacharya, sauté, vegan, vegetarian

Prep Time

4 min

Cook Time

7 min

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.