Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon oil (15 ml, I used avocado oil, use oil of choice)
  • 1/2 teaspoon cumin seeds
  • 1 large red onion (125 grams, finely chopped)
  • 1.5 teaspoons ginger garlic paste
  • 2 medium tomatoes (265 grams, chopped)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon amchur (also known as dried mango powder)
  • 1/4 teaspoon red chili powder (or to taste)
  • 1/4 teaspoon garam masala
  • 3/4 teaspoon salt (or to taste)
  • 2 medium potatoes (350 grams, diced into 1 inch pieces)
  • 6-7 tablespoons water (divided)
  • 1 medium head cauliflower (500 grams, cut into large florets)
  • 2 tablespoons cilantro (chopped)

Instruction

  • Chop everything before you start. Remember to chop the potatoes and cauliflower in large pieces, as mentioned.
  • Press the saute button on the Instant Pot. Once it displays hot, add oil to the pot and then add the cumin seeds. Let the seeds sizzle for few seconds.
  • Then add the chopped onion and cook for 2 to 3 minutes until onions are soft and translucent. Add the ginger-garlic paste and cook for another minute.
  • Add the chopped tomatoes, stir and cook for 2 minutes until soft.
  • Then add in all the spices - coriander powder, turmeric powder, amchur (dried mango powder), red chili powder, garam masala and salt and mix. Cook the spices for 30 seconds.
  • Stir in the diced potatoes along with 2 tablespoons water. Cover the pot with a glass lid and let the potatoes cook for around 3 minutes. You may stir them once in between.
  • Remove the glass lid and add around 3 to 4 tablespoons water to the pot and deglaze it. There shouldn't be any burnt bits at the bottom of the pot. Place the cauliflower florets on top and then sprinkle with chopped cilantro. Do not stir.
  • Close the pot with its lid and press the manual or pressure cook button. Use the adjust or pressure level button to set pressure to "low". Cook on low pressure for 3 minutes, with the pressure valve in the sealing position.The pot takes around 8 to 10 minutes to come to pressure so be patient. Do not try to open the pot in between and check if it has come to pressure or not - it will! See notes above.
  • Do a quick pressure release. Open the pot and with a spoon gently mix the cauliflower with rest of the masala and the potatoes.
  • You may press the saute button to dry off any excess water. Serve aloo gobi with roti or paratha.