Instant pot Aloo Gobi Curry
Instant Pot Aloo Gobi is an easy and versatile curry to make for a quick dinner. This curry is vegan, gluten-free and loaded with the goodness of vegetables. It is best paired with hot rotis or simple jeera rice.
Servings: 4 people
Calories:
Equipment
Ingredients
- 1 Bay leaf
- 1/2 inch cinnamon stick
- 2 cardamom
- 2 Cloves
- 1/2 Tsp Turmeric powder
- 1 Tsp Red Chili powder
- 1 1/2 Tsp Coriander Powder
- 1/2 Tsp Garam masala
- 1 Cup Cauliflower florets
- 1 Potato Cubed
- 2 tsp Oil
- Salt As required
- Kasuri methi a pinch
- 1 Cup Water
To roast and grind
- 1 Cup Onion chopped
- 2 Tomato chopped
- 1/2 inch Ginger
- 3 pods Garlic
- Cashew few
Instructions
- Switch on Instant pot. Press saute mode and add a tsp of oil.
- Add onion and saute till golden.
- Add ginger garlic and tomato. Saute’ till the tomatoes are mushy.
- Switch off. When cooled down, blend it along with cashews to smooth paste.
- Switch the saute mode again, and add oil.
- Add the whole spices, and saute.
- Then add the ground onion tomato paste.
- Saute it for a few minutes. Add the spice powders.
- Let it boil. Then add the cauliflower and potato.
- Add a cup of water and salt. Close the lid.
- Press the manual button and adjust the cook time to 12 minutes.
- Check the valve is closed.
- Once it is cooked, let the pressure release naturally.
- When the pressure is released, open the lid and press saute mode again.
- Check salt and add the crushed kasuri methi. Let it boil for a few seconds.
- Switch off.Serve with roti or chapathi.
Video
Notes
- Adjust the red chili powder as per your preference.
- When you mix the curry, do it gently so you don’t mash the cauliflower.