Alu Gobi - Curried Cauliflower and Potatoes
By :Instant Indian Cookbook - Rinku Bhattacharya
Print Recipe
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.
Votes: 7
Rating: 4.71
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration less than 15 min
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
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
Votes: 7
Rating: 4.71
Rate this recipe!
Instructions
  1. 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.
  2. Press Cancel to turn off the Sauté mode. Close the lid and set the Instant Pot® on Manual Low Pressure mode for 1 minutes.
  3. When cooking time is complete, do a Quick Pressure Release.
  4. 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.
5 replies
  1. YellerDog
    YellerDog says:

    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!

  2. edwardo51
    edwardo51 says:

    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.

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