Aloo Gobi (Potato and Cauliflower Sabzi)
This is a delicately spiced aloo gobi recipe that gets its flavors from an onion and tomato base with just a sprinkling of the big three spices of Indian cooking, that is, turmeric, coriander and red chilli powders. A garnish of cilantro and green chillies gives it an extra kick. Scoop up this sabzi with fresh roti (Indian flatbread) for a simple but tasty meal.
Servings 4
Calories 145.9kcal
Equipment
- 1 6-quart Instant Pot Duo OR a medium-sized wok (karahi)
Ingredients
- ¼ cup cooking oil
- ¼ teaspoon fenugreek seeds optional
- ½ teaspoon cumin seeds
- 1 red onion medium-sized, thinly sliced
- 1 tomato medium-sized, chopped
- 1 teaspoon ginger finely chopped or minced, optional
- ½ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ¼ teaspoon garam masala powder
- salt to taste
- 1 cauliflower small, cut into florets
- 4 potatoes small, cubed
- 2 green chillies chopped or sliced
- 4 sprigs cilantro chopped
Instructions
Stovetop Method
- Heat the oil in a non-stick pan and add fenugreek and cumin.
- When the seeds turn golden, add the sliced onion and sauté until the onions turn reddish-brown.
- Tip in the tomato, ginger, powdered spices, and salt and sauté for 5 minutes on medium heat. Add ¼ cup water while sautéing the masala.
- Add the cauliflower florets and cubed potato to the pan and stir to mix.
- Cover the pan with a lid and reduce the heat to low.
- Cook for 15-20 minutes. Stir once or twice during the cooking process to prevent the veggies from sticking to the pan.
- Remove the lid and garnish with the green chillies and cilantro. Serve hot with roti or paratha.
Instant Pot Method
- Switch on your instant pot to sauté (normal) and add the cooking oil to the steel insert. When the display shows HOT, add the fenugreek and cumin seeds.
- When the whole spices start sizzling, add the sliced onions and sauté until the onions become reddish-brown.
- Add the tomatoes, ginger, all the powdered spices and salt. Cook this masala on medium heat until the tomatoes break down and the masala becomes shiny (5 minutes). Add ¼ cup water while sautéing to prevent it from sticking to the pot.
- Add the potatoes and sauté for 2 minutes. Cancel sauté and deglaze the pot.
- Add the cauliflower florets and ¼ cup water. Secure the lid and make sure the steam release vent is on sealing. Press the pressure cooking button and select the low setting. Set the timer to 3 minutes.
- Once the pot beeps, do a quick release and open the pot. Stir the vegetables and garnish with the green chillies and cilantro. Serve hot with roti or paratha.
Notes
- Chop the cauliflower and potatoes into small pieces so that they cook faster.
- Resist the temptation to add too much water during the cooking process as over-cooked aloo gobi is no fun.
- Don't forget to deglaze the pot before pressure cooking if using the instant pot.
- Red chilli powder can be substituted with chilli flakes too. The aloo gobi will be more yellow but that is fine.
- Take care not to over brown the onions, or else the vegetables will also take on an unappealing brown tinge.
- The fenugreek and ginger are completely optional. They add a pleasing flavor to aloo gobi, but omit them by all means if you're in a hurry.
Nutrition
Calories: 145.9kcal | Carbohydrates: 14.2g | Protein: 3g | Fat: 9.5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 8.3g | Sodium: 430.8mg | Fiber: 4.1g | Sugar: 3.8g