Cooked - Instant Pot Aloo Gobi (potato Cauliflower Stir Fry)

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Instant Pot Aloo Gobi (potato Cauliflower Stir Fry)

4.0

1 Cauliflower (Gobi) (medium, rinsed & cut into large florets (about 1.5 lbs or 4 cups))

1 Potato (cut into wedges (about 1.5 cup) )

2 tablespoon Ghee or Oil

1 teaspoon Cumin seeds (Jeera)

1 Green Chili Pepper (diced (optional), I use thai, birds eye or serrano.)

1 cup Onion (sliced, I used yellow onions)

1 Tomato (large, chopped (about 1 cup))

½ tablespoon Ginger (minced)

½ tablespoon Garlic (minced)

3 tablespoons Water

½ teaspoon Garam Masala

½ Lemon (juiced, optional)

Cilantro (to garnish)

½ teaspoon Ground Turmeric (Haldi powder)

1 teaspoon Kashmiri red chili powder (adjust to taste*)

1 teaspoon Coriander powder (Dhaniya powder)

1 teaspoon Salt (adjust to taste)

Start the Instant Pot in SAUTE mode and heat oil in it. Add cumin seeds and let them sizzle.
Add sliced onions and saute for a minute. Then add green chili, ginger, and garlic. Stir them.
Add chopped tomatoes and all spices. Mix and saute for a minute until the tomatoes soften.
Add water and deglaze the pot, making sure there is nothing stuck to the bottom of the pot.
Add potatoes and cauliflower. Stir them all well so and stir well so they are well coated with the spices. Press Cancel and close the lid.
Set the Instant Pot to pressure cook mode at high pressure for 2 minutes. When the Instant Pot beeps, quick release the pressure manually.
Add the garam masala, lemon juice (optional), and garnish with cilantro. Aloo Gobi is ready to be served.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🥘Stir Fry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 6 weeks ago

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