Aloo Gobhi Sabji
This Instant pot aloo gobi sabji is a classic Indian curry made the easy way. It is spicy and perfect to serve with roti and rice.
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Ingredients
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 Medium Onion, chopped
- 2 Medium Potato, peeled and chopped
- ¾ cup Water, divided
- 1 teaspoon Ginger+garlic paste
- 2 Medium Tomatoes, chopped
- 1 teaspoon Red Chili flakes, adjust as per taste
- 1 teaspoon Garam Masala
- ½ teaspoon Turmeric
- ½ teaspoon Ground Anardana (dried pomegranate seeds)/ Amchur
- 1 teaspoon Ground Coriander
- ½ teaspoon Ground Cumin
- 1 teaspoon Kasoori methi, crushed
- To taste Salt
- 2 cups Cauliflower florets, about half of a medium cauliflower
- 3 tablespoons Cilantro, finely chopped
Instructions
Instant Pot Method:
- Select Sauté mode on Instant Pot and once it is hot, pour in the oil. Add the cumin seeds and cook for about 30 seconds, until the seeds start to splutter. Add onions and cook for 2~3 minutes or until translucent. Add potatoes, ½ cup of water and mix well. Cover with a glass lid and cook for 3~4 minutes or until potatoes are slightly tender. Stir in ginger+garlic paste and cook for 1 minute.
- Add the tomatoes, red chili flakes, garam masala, turmeric, ground anardana, ground coriander & cumin, kasoori methi and salt. Mix well and cook till the tomatoes are soft, about 1 minute. Stir in the remaining ¼ cup of and scrape the bottom to loosen any brown bits. Add the cauliflower florets right on top. Do not stir.
- Place the lid on, lock it, and make sure that the steam valve is closed. Set the timer for 1 minute on High Pressure.When the timer sounds, quick release the pressure.
- Open the Instant Pot and stir in the cauliflower into the curry. If there is any excess liquid, select Saute and cook for 1~2 minutes to reduce the mixture. Sprinkle cilantro and serve hot.
Video
Notes
- Feel free to use either fresh or frozen cauliflower in this recipe. If using frozen, there is need to thaw before cooking.
- Any variety of potato will work in this curry recipe.
- You can use about ¾ cup canned diced tomatoes instead of fresh tomatoes.
- Store leftover aloo gobhi sabji in an airtight container for up to 3 days. Reheat in the microwave before ready to use.
- Add 1 cup of ghee peas for a delicious change.
- 1½ cups of cooked chickpeas along with cauliflower to add protein to the curry and make it wholesome.
- I use less water to make this dry aloo gobhi curry. But if you want to make it with some gravy or sauce, then increase water to 1½ cups.
Nutrition
Calories: 126kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 76mg | Potassium: 520mg | Fiber: 3g | Sugar: 3g | Vitamin A: 164IU | Vitamin C: 35mg | Calcium: 41mg | Iron: 2mg
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