Aloo gobhi s a pretty standard dish at most Indian Restaurants, but it’s actually quite a staple for home cooking as well. I wanted to make this in a Instant Pot so that I didn’t have to stand and babysit it. The problem is that you need the potatoes and cauliflower to cook within the same time. My first attempt was tasty but a complete textural disaster.
So this time, I did the obvious thing: cut the potatoes into thin slices so that they’d cook as quickly as the cauliflower did, but I also sautéd them in the pot a little longer, not only to pre-cook them, but to also get some of the dark fond into the final product. If I were to do this again, I’d leave the cauliflower into even larger pieces since it does tend to cook very quickly.
In the picture below, you see some green things and I’m sure you’re wondering what that is. Well, in India, the stalks around the cauliflower are considered yummy eating, and are called danthal. Sometimes at the bazaar, you can get just danthal and my mom used to love those. They’re actually full of flavor. So what you do is you take the outer stalks off, strip them off their leaves, and then cut them up into pieces. Since they’re a little tougher than the cauliflower, I put them in to cook with the potatoes.
I cooked this on low pressure which not all Instant Pots have. If yours doesn’t have a low pressure setting, try setting it for 0 mins pressure and doing a quick pressure release. If you’re low-carbing, leave out the potatoes and just have the cauliflower. Still very tasty.
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 4 cups large cauliflower florets (about one medium cauliflower)
- 2 cups sliced potatoes (about 1 large potato)
- 1/2 c tomato , diced
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1/2 teaspoons turmeric
- 1/4 teaspoons cumin powder
- 1/2 teaspoons coriander powder
- 1/4 teaspoons cayenne pepper
- 1/4 cup water
Heat the Instant Pot and when it's hot, add the oil, and when the oil shimmers, add the cumin seeds. They'll splutter like popcorn.
Once this happens, add in the potatoes and sauté. You want the potatoes to brown and crisp a little, and you want good, brown fond at the bottom to flavor the final dish.
At this point, add the spices and sauté briefly.
Then add in the tomatoes and the water and scrape up all the lovely fond at the bottom
Add in the cauliflower and set your Instant Pot to low pressure for 2 minutes.
Quick release the pressure and garnish with chopped cilantro if needed.