Instant Pot Cauliflower And Potato Curry
This delicious Cauliflower and Potato Curry otherwise known as Aloo Gobi is a spicy vegetarian indian dish that is full of warm flavors of turmeric and garam marsala. Best served with Basmati Rice or Indian Bread like Naan.
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.