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 Jun 8, 2020

Ingredients

  • Potato icon
    Potato
    1 (173g)
  • Cauliflower icon
    Cauliflower
    1 head (None)
  • Peas icon
    Peas
    about ½ cup (61g)
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Cumin seeds icon
    Cumin seeds
    1 tsp (2g)
  • Everyday masala paste icon
    Everyday masala paste
    1 cup (240g)
  • Cayenne pepper icon
    Cayenne pepper
    about ½ tsp (1g)
  • Water icon
    Water
    ¼ cup (60ml)
  • Garam masala icon
    Garam masala
    about ½ tsp (1g)
  • Cilantro icon
    Cilantro
    1 tbsp (2g)

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. Cancel - Sauté
  12. Close and lock the lid and turn the steam release handle to Sealing
  13. Pressure cook - Manual, Low, 1 min
  14. Quick release
  15. Cancel - Keep warm
  16. Heat - Sauté, Normal
  17. Add peas to the inner pot
  18. Cook until almost evaporated while stirring occasionally
  19. Serve
  20. Sprinkle with garam masala and cilantro
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