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A-Looo? Anybody there? It’s Gobi time! (Cauliflower and Potato Curry)

Ingredients

  • 1 medium onion thinly sliced
  • 1-2 cloves of garlic minced
  • 1 tsp fresh ginger minced
  • 2 plum tomatoes grated
  • 4 cups cauliflower florets cut into 2 inch pieces
  • 1 medium russet potato peeled and cut into wedges
  • 1 tbsp cooking oil or ghee
  • ½ tsp cumin
  • ½ tsp turmeric
  • 1 tbsp mild Kashmiri red chili powder Less if using a spicier chili powder
  • 1 tbsp cumin-coriander powder spice blend
  • 1-1/2 tsp garam masala Add 1/2 to 3/4 tsp for a mild to medium spicy curry
  • 1 tsp salt
  • cilantro for garnish lots

Instructions

  • Turn Instant Pot to Saute mode.
  • Once the hot sign displays add oil and cumin seeds. Sauté for 30 secs.
  • Add onions and mix well. Cook covered with a glass lid on for 3-4 min.
  • Add ginger and garlic, stir and cook for additional minute.
  • Add tomatoes, mix and cook covered for 2 minutes.
  • Add turmeric, red chili powder, cumin-coriander powder, garam masala and salt. Mix well.
  • Add potatoes and cauliflower florets. Add ¼ cup of water. Mix well.
  • Put Instant Pot lid on with pressure valve to sealing. Cook on Manual(Hi) for 3 mins. Note: Cook for only 2 mins if you like cauliflower to be more firm.
  • Quick Release and stir gently. Garnish with cilantro.
  • Serve hot with naan. I like mine with rice.