Name: Alu Gobi - Curried Cauliflower and Potatoes
Prep time: 4 min
Cook time: 7 min
Yield: 4-6 servings
Cuisine: Indian
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

Alu Gobi - Curried Cauliflower and Potatoes

By :Instant Indian Cookbook - Rinku Bhattacharya

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.

Course

Main Course

Cuisine

Indian

Difficulty

Easy

Browse Category

Vegan & Vegetarian

Duration

less than 15 min

Diet	Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Cauliflower, Cumin Seeds, Peas, Potatoes

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

Course

Main Course

Cuisine

Indian

Difficulty

Easy

Browse Category

Vegan & Vegetarian

Duration

less than 15 min

Diet	Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Cauliflower, Cumin Seeds, Peas, Potatoes

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

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.

Instant Indian Cookbook - Rinku Bhattacharya

Rinku Bhattacharya — cookbook author and founder of Spice Chronicles — 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!