This Prompt Pot Aloo Gobi is a traditional Punjabi dhaba model aloo gobi the place earthy potatoes and cauliflower are simmered in a spiced onion and tomato sauce or gravy. Vegan and gluten-free recipe as properly. Greatest had with some Indian flatbreads like roti, paratha or naan or savor with steamed rice.

instant pot aloo gobi served in a small white wok on a grey jute mat

About This Recipe

The recipe of this aloo gobi curry made within the Prompt pot has a beautiful style and just like those served within the Punjabi Dhabas. These dhabas are eateries alongside the highways in India and sometimes serve scrumptious Indian meals. Although there are lots of variations to make the curry, this can be a scrumptious dhaba-style model. It’s a easy but tasty potato cauliflower curry.

In case you favor to make a restaurant-style model then you may test this creamy and wealthy model of Aloo Gobi made on the stovetop in a pan.

Tomatoes are the important thing aspect within the gravy or curry sauce and imparts a beautiful tang to the dish. The usage of floor spices additionally give a posh style and taste.

A little bit of prep work needs to be accomplished and that’s mixing onion, tomatoes, ginger and garlic to a clean consistency. Thereafter later the recipe is a breeze to make within the immediate pot.

This blended onion and tomatoes paste is sautéed in oil for some minutes. Then add the cauliflower florets, potatoes and stress cook dinner until the veggies are cooked.

It takes about quarter-hour to make aloo gobi within the Prompt Pot. 10 minutes to sauté and about 5 minutes (together with the time for the stress to construct) to stress cook dinner the potatoes and cauliflower.

Embody a prep time of quarter-hour. So in half-hour you’ve a scrumptious immediate pot aloo gobi prepared on the dinner desk.

This can be a spiced curry. Although you may simply alter the amount of spice powders, the way in which you need. I normally make the recipe a little bit spicy. To extend the warmth and spiciness within the gravy, add extra inexperienced chillies or extra crimson chilli powder (cayenne pepper).

This immediate pot aloo gobi pairs very properly with roti, naan, bread or steamed or jeera rice.

instant pot aloo gobi served in a small white wok on a grey jute mat

Step-by-Step Information

The right way to make Prompt Pot Aloo Gobi

Blanching Cauliflower

1. This step of blanching the cauliflower is elective and might be skipped. I do it to eliminate any worms or bugs within the florets.

Firstly chop the cauliflower to get medium-sized florets. The cauliflower florets ought to measure about 1.5 to 2 cups.

I’ve used round 250 grams of cauliflower. You may simply use 200 to 250 grams of cauliflower.

chopped cauliflower

2. In a colander rinse them in operating water a couple of instances. Drain all of the water.

cauliflower in a colander

4. Boil 2.5 to three cups of water in a pan with ½ teaspoon salt. As soon as the water is boiling, shut the burner.

boiling 2.5 to 3 cups of water in a pan

5. Add the cauliflower florets within the salted scorching water and preserve lined for five minutes. After 5 minutes drain all of the water and preserve the cauliflower florets apart.

blanching cauliflower florets in the pan

Extra Prep

6. Rinse, peel and cube the potatoes in small to medium sizes cubes. The diced potatoes needs to be round 1.5 cups.

I used 4 medium-sized potatoes. To forestall the browning of potatoes, place them in water in a bowl.

chopped potatoes

7. Chop 1 giant onion, 1 giant tomato, 1.5 inches ginger and 5 to six small to medium garlic cloves.

You’ll need about 1 cup chopped onions, 1 cup chopped tomatoes, 1.5 teaspoons chopped garlic and 1.5 teaspoons chopped ginger.

ingredients for aloo gobi

8. Add the chopped onions, tomatoes, ginger and garlic in a blender jar.

chopped onions tomatoes ginger and garlic in a blender jar

9. Mix to a clean and superb consistency ensuring there are not any chunks of the veggies and herbs. No want so as to add water whereas mixing.

puree for aloo gobi

Making Prompt Pot Aloo Gobi

10. Change on the moment pot. Press the sauté button on much less mode for 10 minutes.

instant pot switched on

11. If you get the signal of scorching on the show, add 3 tablespoons oil within the metal insert. Then add the bottom onion-tomato paste. The onion tomato paste could splutter so watch out.

ground onion-tomato paste added to instant pot

12. Combine and stir properly.

mix ground onion-tomato paste

13. Now press the sauté button once more in order that the mode turns into regular. This may enhance the warmth within the immediate pot.

press saute button of instant pot

14. Sauté the onion-tomato masala paste stirring typically. Quite a lot of steam shall be felt whereas stirring so in case your are delicate to warmth, then use a protracted spoon or put on oven mittens.

sauté the onion-tomato masala paste

15. Sauté on regular mode for 8 to 10 minutes until the masala paste thickens. Stir typically whereas sautéing. You will note oil leaving the perimeters of the masala paste.

You must proceed to sauté the masala until it thickens, comes collectively and adjustments coloration with some oil leaving the perimeters.

saute the paste for aloo gobi

16. When the masala paste thickens and is sautéed very properly after 8 to 10 minutes, press the cancel button. With me after 10 minutes of the sauté mode the masala paste had cooked properly.

If unable to deal with the warmth, then use the much less mode whereas sautéing.

saute the masala paste in instant pot

17. Add 1 to 2 inexperienced chillies or serrano peppers and all of the spice powders listed beneath one after the other. Hold the spice powders prepared on the kitchen countertop earlier than you start so as to add them.

  • ½ teaspoon turmeric powder
  • 1 teaspoon Kashmiri crimson chilli powder or ½ teaspoon cayenne pepper
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala powder
add spices in instant pot

18. Combine very properly. The spice powders will get cooked with the residue warmth.

spices for aloo gobi

19. Add cauliflower, potatoes and salt as required.

add cauliflower and potatoes to instant pot

20. Mix the sautéed masala base with the veggies and blend very properly.

mix aloo gobi mixture

21. Pour 1 cup of water. Once more combine very properly. This can be a curry model. For a much less gravy add ½ to ¾ cup water.

You may even simmer later (as soon as the potatoes and cauliflower are stress cooked) to thicken the gravy utilizing the sauté mode for a couple of minutes.

water for aloo gobi

22. Shut the IP with its lid and switch the valve to the sealing place. Press the stress cooker change and set the time for 3 minutes. Use high-pressure mode.

pressure cook aloo gobi in instant pot

24. Do a fast stress launch (QPR) when you hear the beep and the timer goes off. Verify the consistency of the curry. In case you discover it skinny, then utilizing the sauté perform, simmer for some minutes till the gravy thickens.

Mashing a couple of potatoes may also assist in thickening the gravy sauce. This curry has a medium consistency, although you can also make it barely thick if you happen to favor.

do a quick pressure release (QPR)

25. Lastly add ½ teaspoon of crushed kasuri methi (dry fenugreek leaves) and a couple of tablespoons of chopped coriander leaves. Combine once more.

add kasuri methi to aloo gobi

Serve this dhaba model aloo gobi scorching with roti, naan or steamed rice or jeera rice or rumali roti. Whereas serving you may add a couple of chopped coriander leaves for garnish.

instant pot aloo gobi served in a small white wok on a grey jute mat

Extra Prompt Pot Recipes

  1. Instant pot pulao
  2. Instant pot dal tadka
  3. Instant pot chili mushroom
  4. Instant pot rice pudding

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Prompt pot aloo gobi curry that makes for a scrumptious potato and cauliflower in a tangy, spiced tomato and onion sauce or gravy as served in Punjabi Dhabas.

Prep Time 10 minutes

Prepare dinner Time 13 minutes

Whole Time 23 minutes

Servings 4

Forestall your display screen from going darkish whereas making the recipe

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This recipe put up from the archives (August 2009) has been republished and up to date on 12 September 2021.

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