The hubby wanted in on the Instant Pot goodness, so he chose to make us some Aloo Gobi. I say “some” because he got distracted half way through the process… but the end result was DELISH!
The best side to go with some good ol’ aloo gobi is basic roti! But we were out of rotis in our freezer, so we decided to make Kashmiri Pulao (which I’ll describe in my next blog post).
Below is a walk through of how we made our aloo-gobi, cooked to perfection!
INGREDIENTS
1 Whole Cauliflower head
3 small Potatoes
3/4 onion chopped
2 Green Chillies or 1 tsp Chilli Powder
Whole Garam Masala
1 tbsp Jeera
1 tsp Ginger Garlic Paste
1 tsp Cumin Powder
1 tsp Coriander Powder
12 tsp Turmeric Powder
Salt & Pepper to taste
DIRECTIONS
Break up the Cauliflower into mini florets
Cut the potatoes into small cubes
SAUTEE:
Turn on the instant pot to sautee
Add 2 tbsp of oil
Add whole garam masalas & Jeera
Sautee for 2 mins
Add chopped Onions & Green chillies
Sautee for 5-6 mins (until onions are golden brown)
Add ginger garlic paste and sautee another 1 min
Add all the masalas : cumin powder, coriander powder, chilli powder (optional), turmeric powder, salt & pepper
Sautee for another 2 mins
Add the potatoes and stir until all the potatoes are covered in masalas.
Cover the lid and let sautee for 3 mins
Turn off. Sautee.
PRESSURE COOK:
Now, to prevent burning, add 1 cup of water.
Add the cauliflower florets
Mix the florets, potatoes and all the gravy.
Put on the Lid.
Pressure Cook on HIGH for 3 mins.
Let the pressure release on its own for another 10 mins.
This serves a large amount and of Aloo Gobi, so be prepared to enjoy it for atleast 6 meals 🙂
Deb's Food Hacks 