Ingredients

The following ingredients have 4 Servings
  • 1 Cauliflower (Gobi) (medium, rinsed & cut into florets (about 1.25 lbs or 4 cups))
  • 1 Potato (cut into small cubes (about 1 cup) )
  • 2 tablespoon Ghee or Oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Green Chili Pepper (slit into two (optional))
  • 1/2 Onion (small, diced (about 1/2 cup) )
  • 1 Tomato (large, chopped (about 1 cup))
  • 1/2 tablespoon Ginger (minced)
  • 1/2 tablespoon Garlic (minced)
  • 1 teaspoon Dry Mango powder (Amchur) (or Lemon juice)
  • Cilantro (to garnish)
  • ½ teaspoon Ground Turmeric (Haldi powder)
  • 1/2 teaspoon Cayenne or Red chili powder ((preferably kashmiri red chili powder))
  • 1 teaspoon Coriander powder (Dhaniya powder)
  • ½ teaspoon Garam Masala
  • 1 teaspoon Salt (adjust to taste)

Instruction

  • Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds and green chili. Saute for 30 seconds. 
  • Add diced onions, ginger and garlic paste. Stir them. 
  • Add chopped tomatoes and all spices. Add potato cubes and stir it all up. Saute for 2 minutes, so the potatoes are slightly cooked. 
  • Add cauliflower florets and stir well. Scrape off anything stuck to the bottom of the pot. If needed, add 1/8 cup water to deglaze the pot. Press Cancel and close the instant pot lid. 
  • Set the instant pot to MANUAL or pressure cook mode at low pressure for 2 minutes. It will take 8-10 minutes for the instant pot to come to pressure. 
  • When the instant pot beeps, quick release the pressure manually. 
  • Add the dry mango powder and garnish with cilantro. Aloo Gobi is ready to be served.