Fast Curries
This Instant Pot Gobi Aloo – Indian Potato and Cauliflower is a simple and delicious side dish. It has almost everything you would expect from a side dish.
And of course, it’s also a nutrient-rich cruciferous veggie, full of fiber and nutrients.
Up until a few years ago, I admittedly wasn’t a fan of cauliflower. I found cauliflower to be too boring and bland.
How to cut cauliflower for Instant Pot Gobi Aloo – Indian Potato and Cauliflower?
When buying cauliflower heads, look for firm heads without any brown spotting. Using a large chef’s knife, cut off the stalk of the cauliflower and lay it flat on the cutting board.
Starting from the top of the head slice the cauliflower in half. Then chop the cauliflower in quarters, and proceed similarly. For this recipe keep the florets large.
Key steps to follow to prevent the Instant Pot Gobi Aloo – Indian Potato and Cauliflower from getting mushy:
Firstly, chop the florets into large pieces. If you chop it small, they will get mushy.
Secondly, chop the potato into 1.5 inch cubes so that they sauté quickly. Make sure to sauté the potatoes 1st before adding the cauliflower.
How do I make Instant Pot Gobi Aloo – Indian Potato and Cauliflower?
First, select sauté on the Instant Pot and adjust to normal. Next, add oil. Further, when the oil is hot add in cumin seeds and asafoetida.
Next, when the cumin seeds splutter, add in the potatoes. Let the potatoes sauté for about 2 to 3 minutes until they are almost cooked.
Keep stirring in order to prevent them from sticking to the pot. Further add in the spices (ground turmeric, ground cumin, ground coriander, ground ginger, fresh ginger, tomato, serrano peppers, salt, and 1.5 tbsp water. Let the tomatoes sauté for about 2 minutes.
Finally add in the cauliflower and stir gently. Press cancel. Close the lid and select manual/high pressure for 1 minute for firm cauliflower. For slightly mushy cauliflower select 3 minutes. When done quick release the pressure and garnish with cilantro.
Transfer to a serving bowl.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Moreover, try some of our other recipes:
Instant Pot Kashmiri Chicken Yakhni
Instant Pot Kashmiri Chicken Aloo
Instant Pot Gobi Aloo – Indian Potato and Cauliflower
Ingredients
- 1/2 cauliflower head (gobi) (3 cups chopped into large florets)
- 2 yukon gold small potatoes (1 cup chopped)
- 4 tbsp oil of choice
- 1/2 tsp cumin seeds (jeera)
- 1/4 tsp asafoetida (heeng)
- 1/2 tsp ground turmeric (haldi)
- 1 tsp ground cumin (jeera powder)
- 1 tbsp ground coriander (dhaniya powder)
- 1/3 tsp ground ginger (sonth)
- 1/2 tbsp fresh ginger (grated) (adhrak)
- 1 tomato (3/4 cup chopped)
- 5 serrano peppers (small) (chopped finely)
- 1 tsp salt
- 1.5 tbsp water
- 1/4 cup fresh cilantro finely chopped (dhainya ke patte)
Instructions
Prep
- Chop the cauliflower florets into large pieces at least 4 inches. If you chop them small, they may get mushy.
- Chop the potatoes to 1.5 inch cubes so that they sauté quickly.
- Chop the tomatoes, cilantro, and serrano peppers finely.
Cook
- Select sauté on the Instant Pot and adjust to normal. Next, add oil. Further, when the oil is hot add in cumin seeds and asafoetida.
- When the cumin seeds splutter, add in the potatoes. Let the potatoes sauté for about 2 to 3 minutes until they are almost cooked.
- Keep stirring in order to prevent them from sticking to the pot. Further add in the spices (ground turmeric, ground cumin, ground coriander, ground ginger, fresh ginger, tomato, and serrano peppers, and 2 tbsp water. Let the tomatoes sauté for about 2 minutes.
- Finally add in the cauliflower and stir gently. Press cancel. Close the lid and select manual/high pressure for 1 minute for firm cauliflower. For slightly mushy cauliflower select 3 minutes. When done quick release the pressure and garnish with cilantro.
- Transfer to a serving bowl.
