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Tamatar Masala Anda - Poached Eggs in Tomato Sauce
Alu Gobi - Curried Cauliflower and Potatoes
| By : |
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.
| Prep Time | 4 minutes |
| Cook Time | 7 minutes |
| Servings |
4-6 servings
|
Ingredients
- 1 tbsp canola or olive oil
- 1 tsp cumin seeds
- 1 cup Everyday Masala Paste
- 1 medium cauliflower cut into large pieces
- 1 medium to large potato peeled and cut into eighths
- 1/2 tsp cayenne pepper powder
- 1/2 cup frozen green peas
- 1/2 tsp garam masala
- 1 tbsp chopped cilantro
Ingredients
|
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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— has put together a collection of 100 authentic recipes that showcase the diversity of Indian cuisine. With over 5 million Instant Pots ® sold, home cooks are eager for cookbooks that make the most of this multi-function pressure cooker. The Instant Pot ® lends itself perfectly to Indian recipes, making flavorful, nutritious fare (like dals, legumes and all
manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options, and nearly all recipes are gluten-free.
With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance. Whether you crave idli and sambhar from South India, Khaman Dhokla from Gujarat, Punjabi Butter Chicken, Goan Fish Curry or Bengali Red Lentils, or simply want to discover a new favorite, this cookbook brings the best of India to your table in an instant!
With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance. Whether you crave idli and sambhar from South India, Khaman Dhokla from Gujarat, Punjabi Butter Chicken, Goan Fish Curry or Bengali Red Lentils, or simply want to discover a new favorite, this cookbook brings the best of India to your table in an instant!
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Outstanding! I ended up using a pre-mixed Masala packet, next time I attempt this I’m going to do everything from scratch for brighter flavors. Thank you!
SO good!
Good very spicy
Very good. 1 cup of Masala paste seems a little overkill. I recommend 1/4 cup.
Has anyone made this yet? It says to cook on MANUAL LOW PRESSURE mode for 1 minutes. Is that a typo? Raw potatoes and califlower don’t cook in a minute in this pot, do they? The flavor is great but I had to finish cooking it in the microwave even after ignoring the instructions and cooking for 6 minutes.
This is very easy and tastes wonderful. Serves one, right?
One minute low pressure. I followed the instructions exactly. The cauliflower and potatoes were tender but not mushy. Large pieces of cauliflower and smaller cubed potatoes.
The paste was not too much. I probably used more than one cup and the veggies soaked it up.
Servings are always listed at the top and can be adjusted in the app for the number of servings you need.
Went better than I though though got the burnt alarm so added a couple more cups of water. Very tasty
I like spicy but i made w half cup prepared masala paste and its so spicy it made me dizzy! I got a burn warning so added more water too. A little bit bitter too. Hopefully my husband can eat it.
It turned out delicious. I used a can of chickpeas too. It burned on the bottom, not sure what i did wrong.
Delicious!
Followed the instructions to a T and after “1 minutes” nothing was cooked. I set it again for 6min and the veggies are barely done. So we’re going for another 6 min hoping this cooks. Disappointed for our first time use.
Burnt alarm is due to not enough water to build steam to drive pressure valve up. I got a burnt alarm so added an additional 1/2 cup of water. My paste was a concentrate so went with a 1/2. Ended up spicey. This is a poor recipe but with some tweaking it can be done. Serve with brown rice.
Left a previous review.
Needed 7 minutes to cook, even though I diced the potato smaller than directed. Added a little extra water to avoid the burn message. Came out well.
Good but some potatoes are not soft all the way through. Maybe 2 or 3 minutes cooking. Also a little burning on the bottom of the pot. I think I will try 1/2 cup water next time.
Looking for the detail receipe please