Aloo Gobi, is a lovely quintessential Indian comfort dish, the kind that you enjoy with almost any meal, fussy, friendly, easy or breezy… Well, you get the picture. I mean, a super awesome medley of spices and comforting potatoes and cauliflower. Alu Gobi Instant Pot, very simply is an Alu Gobi made in the instant pot.
Now, we are working with two fairly easy to negotiate vegetables, and often might not really be suitable for the Instant Pot. Having said that…, there is nothing some trial and error does not fix. A few weeks ago, I had posted this recipe for a basic tomato curry base something I still swear by. Assuming you have this on hand, you can get this recipe done in 15 minutes (pretty much unattended). Now, you see my point. And yes, I do have stove top instructions for this. Just in case you overcook your cauliflower, believe me, I have been there, here is a soup that will disguise your problems.
I suddenly cannot believe that the year is winding down on me. Where did all the days go? This year, I have suddenly taken a huge fancy to Christmas music, Christmas Markets and just meandering and celebrating the season. One year after the elections however, people are still restless and on tenterhooks about the latest capital craziness. The circus that will probably continue and resonate for years to come. Fortunately, I have been just way too busy to truly absorb some of the craziness, maybe just best that way.
There sometimes just can be a good kind of busy, which is what the past few few weeks have been for me. I have to however get to my one complete volunteer project – designing a website for the kids robotics team. Need to get a head start hopefully next week.
An earthy simple rendition of Alu Gobi, the comforting Indian Classic, done in the Instant pot with stop top notes.
- 1 tablespoon vegetable or olive oil
- 1 teaspoon cumin seeds
- 1 cup basic curry masala
- 1 medium sized head of cauliflower cut into large pieces
- 1 medium to large potato, peeled and cut into eights
- 1/2 teaspoon red cayenne pepper
- 1/2 cup frozen green peas
- 1/2 teaspoons garam masala
- 1 tablespoon chopped cilantro
- Place the instant pot in the saute mode and add in the oil. Heat the oil and add the cumin seeds and cook until they sizzle.
- Add in the curry masala and the cauliflower and potatoes and stir well. Add in the cayenne pepper and 1/2 cup water.
- Cover the pot and change to low pressure manual mode for 1 minute.
- Do a quick steam release, turn to saute mode. Add in the peas and cook down any excess water.
- Sprinkle with garam masala and chopped cilantro and enjoy.
To do this on the stove top, proceed with a large skillet add in all the ingredients cover and cook on low heat until all the vegetables are soft. Continue the finishing steps as recommended.