Description
A simple, flavorful Indian-inspired dish. Cauliflower and potatoes simmered in aromatic spices.
Ingredients
Units
Scale
- 1 tbsp (15 ml) canola or olive oil
- 1 tsp cumin seeds
- 1 cup (237 ml) Everyday Masala Paste
- 1 medium cauliflower
- 1 medium to large potato
- 1/2 tsp cayenne pepper
- 1/2 cup (118 ml) frozen green peas
- 1/2 tsp garam masala
- 1 tbsp (15 ml) chopped cilantro
Instructions
- Set the Instant Pot on Sauté mode and heat the oil.
- Add the cumin seeds and cook until they sizzle.
- Add the Everyday Masala Paste, cauliflower, and potatoes and stir well.
- Add the cayenne pepper powder and 1/4 cup of water.
- Press Cancel to turn off the Sauté mode.
- Close the lid and set the Instant Pot on Manual Low Pressure mode for 1 minute.
- When cooking time is complete, do a Quick Pressure Release.
- Once the pressure is released, open the lid and set to Sauté mode again.
- Add the peas and cook down any excess water.
- Put the Alu Gobi in a serving bowl, sprinkle with the garam masala and cilantro, and enjoy.
Notes
- For a richer flavor, roast the cauliflower and potatoes before adding them to the Instant Pot.
- If you don’t have Everyday Masala Paste, you can substitute a combination of curry powder, turmeric, and ginger.
- Leftover Alu Gobi can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 8