Indian Curry is one of my ultimate comfort foods. This Instant Pot Cauliflower And Potato and Curry is a perfect weekly meal that is healthy and satisfying. This dish is also known as Aloo Gobi. Aloo Gobi is a vegan dish made with cauliflower, potatoes, tomatoes and onions. It is flavored with indian spices like turmeric and garam marsala.
Making the garlic and Ginger Paste
When making the garlic and ginger paste I like to use my mortal and pestle. This allows me to make the perfect amount. I like throwing the cumin seeds and a pinch of salt in the grind to add some texture and it takes out additional moisture. Pound away until everything is a rough paste. It won’t be completely smooth but that’s okay.
If you don’t have a mortar and pestle you can use a food processor or finely mince them both with your knife. If you use the food processor I would omit using the cumin seeds with it when you blend them together.
The Vegetables
When you are chopping your vegetables you will want to finely dice your onions. Peel and chop your potatoes into 1 inch cubes. This will allow them to cook evenly and become soft.
You will want to cut your cauliflower florets relatively big and they will break down naturally during the cooking process.
For the tomatoes you can use fresh or canned. Strain them if they are canned to remove any access liquid.
Be sure to let your potatoes sauté for 2-3 minutes to guarantee they will be soft.
The natural water from the cauliflower, potatoes and added stock should be enough to steam the vegetables. If your Instant Pot says burn just add an additional 1 to 2 tbsp water. Every Instant Pot is different.
Cooking Alternatives
If you don’t have an Instant Pot you can still cook this on your stove top. Still add all your ingredients in order. Let the cumin seeds, garlic paste, onions and potatoes sauté, add in your seasonings and cauliflower. The only thing I would do differently is add in more vegetable stock. I would start with 1 cup and make sure it is covered so it can steam the vegetables. It should take 15 – 20 minutes to cook. Use your knife to cut through the potatoes so it is the right texture. Take off the heat when it is finished and add in your chopped cilantro.
This Instant Pot Cauliflower And Potato Curry dish is amazing on its own or can be eaten with basmati rice, chapati, roti or garlic naan. This dish will leave you feeling full and nourished!
Instant Pot Cauliflower And Potato Curry
Equipment
- Instant Pot
- Mortar and Pestle
Ingredients
- 2 Potatoes Peeled, Diced in 1 inch cubes.
- 3 Cups Cauliflower Florets
- 1/2 Red Onion Diced
- 2 Tbsp Avocado Oil
- 2 Tomatoes Diced or 1 Can Diced Tomatoes
- 1/2 Tsp Cumin Seeds
- 2 Garlic Cloves Mashed
- 1 Knob Ginger Mashed
- 1 Tsp Turmeric
- 1/2 Tsp Garam Marsala
- 1/2 Tsp Coriander
- 1/2 Tsp Black pepper
- 1 Tsp Salt
- 5 Red Chilis Diced or 1 tsp Red Chili Flakes
- 1/4 Cup Vegetable Stock
- 1/4 Cup Cilantro Chopped for Garnish.
Instructions
- Start by making a paste with your garlic, ginger and cumin seeds with your mortar and pestle or you can food process them until smooth. If you use a food processor omit the cumin seeds.
- Dice your onion, potatoes and tomatoes. Cut your cauliflower into large florets.
- Turn on your Instant Pot to saute. Add in your avocado oil.
- Now add in your cumin seeds, garlic and ginger paste. Saute for 1 minute.
- Add in your onions. Saute for another 2 minutes.
- Add in your potatoes. Saute for 2-3 minutes, You want to make sure they are par cooked so they will be soft.
- Now add in your tomatoes and dry seasonings.
- Stir again. Add in your vegetable stock and scrape the bits off the bottom.
- Add your cauliflower and Red Chilis. Mix everything together, Turn off Saute and turn Instant Pot to Manual for 3 minutes.
- Quick release when finished and garnish with chopped cilantro and serve with basamati rice or naan bread.