Instant Pot Alu Gobi - Curried Cauliflower and Potatoes

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recipe by Rinku Bhattacharya

  • Time icon
    Total Time
    11mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    100

Pairing cauliflower and potatoes is a very common thing in the Indian kitchen. I personally find cauliflower to be a very adaptable and versatile vegetable. There are variations of this combination all across India, but this particular recipe uses basic spices from the Punjabi pantry. For the dish to work, the cauliflower should be cut in larger pieces and the potatoes in smaller cubes.

Inspired by: https://recipes.instantpot.com/recipe/alu-gobi-curried-cauliflower-and-potatoes/

recipe updated Sep 15, 2020

Ingredients

  • Potato icon
    Potato
    1 (about 173 g)
  • Cauliflower icon
    Cauliflower
    1 head
  • Peas icon
    Peas
    ½ cup (about 61.2 g)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Cumin seeds icon
    Cumin seeds
    1 tsp (about 2.1 g)
  • Everyday masala paste icon
    Everyday masala paste
    1 cup (about 240 g)
  • Cayenne pepper icon
    Cayenne pepper
    ½ tsp (about 1.07 g)
  • Water icon
    Water
    ¼ cup (about 60 g)
  • Garam masala icon
    Garam masala
    ½ tsp (about 1.02 g)
  • Cilantro icon
    Cilantro
    1 tbsp (about 1.8 g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Cutting board
  • kCook icon Inner pot

Step preview

  1. Place potato on a clean cutting board
  2. Cut into eighths
  3. Add olive oil to the inner pot
  4. Pre-heat until hot - Sauté, Normal
  5. Then add cumin seeds to the inner pot
  6. Sauté until sizzling
  7. Add everyday masala paste and cauliflower to the inner pot
  8. Transfer potatoes to inner pot
  9. Stir well
  10. Add cayenne pepper and water to the inner pot
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, Low, 1 min
  13. Release pressure -
  14. Heat - Sauté, Normal
  15. Add peas to the inner pot
  16. Cook until almost evaporated while stirring occasionally
  17. Serve
  18. Sprinkle with garam masala and cilantro
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