ALOO GOBI (PRESSURE COOKER METHOD)

ALOO GOBI (PRESSURE COOKER/INSTANT POT) RECIPE – a simple and quick vegan cauliflower-potato Indian curry with basic spices; ready in 10 minutes and perfect to go with any Indian flat bread!

Many a nights, when we feel like enjoying a simple meal, it has always been a dosa (Indian lentil-rice savory crepes) or a sandwich with some soup on the side.

When our palate calls for a north Indian meal, my go-to combo is a simple paratha or roti with a dry/wet curry. It could be mixed vegetable kadai masala, mushroom tikka masala or even a basic high protein curry like Lobia/Black Eyed Beans curry.

But, when I feel very lazy and want something quick yet tasty, nothing can beat a simple aloo gobi/potato-cauliflower curry. Making it in a pressure cooker is a faster and easier way to put dinner on the table in a jiffy! All you need are some basic spices (which I am sure everyone has in their pantry) and of course tomatoes and onions.

This dish has a bit of a gravy in them unlike the regular dry aloo gobi!

If you like the drier version, then do check out my stove top dry aloo gobi here.

BASIC INGREDIENTS NEEDED FOR PRESSURE COOKER ALOO GOBI:

Most north Indian curries have a basic onion-tomato curry paste which gives body and a bit of gravy to the dish. I have made a paste of onions, garlic, ginger and green chilies/Serrano.

This curry onion paste is then sauteed with some aromatic Indian spices like cumin, cloves, cinnamon, coriander, haldi and Kashmir red chili powder.

Of course, there are tomatoes, cauliflower and potatoes.

For a more spiced up curry and to add more flavor dimension, I love to use some boxed, store bought curry powders easily available in any Indian store or online. Adding this is optional. My favorites are Kitchen King Powder and Tava Masala powder.

If you cannot find or do not have these, feel free to use any favorite curry powder you have in your pantry. After all, this is going to be your go-to quick curry with flavors you and your family love!

MAKING ALOO GOBI IN A PRESSURE COOKER:

My favorite easy and fast way to put any meal on the table has always been using a pressure cooker. You can sauté, fry and cook in the same pan; a totally one-pan deal with less dishes to wash!

Just lightly fry the masala paste and spices in some oil (use ghee if not vegan), stir in vegetables along with some favorite curry powders! Sprinkle water over the vegetables if you feel it is too dry or add just about 1/8 - 1/4 cup at the most, not more. Just enough to avoid any burning at the bottom of the pressure pan.

Pressure cook for just 2 minutes (on low) in Instant pot and 1-2 whistles in regular Indian style pressure cooker depending upon size of the cut cauliflower and potatoes.

Garnish with cilantro and crushed kasoori methi/dried fenugreek leaves (again optional but adds a lovely flavor to most north Indian curries) and that is it!

In about 10-15 minutes, you have a super delicious Indian curry (not too dry and not too gravy like) to enjoy with any flat bread like roti, paratha, naan etc.!

Now, isn’t this an easy and delicious vegetable curry to put on your table in a flash?  Serve this at any occasion and it is sure to please everyone’s taste buds!

HAPPY COOKING!

Do check out some more easy, delicious curries we enjoy in our home:

• Mixed Vegetable Kadai Curry
• Shahi Paneer Butter Masala
• Vegan Mushroom Masala Curry
• Aloo Tikka Masala

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ALOO GOBI (PRESSURE COOKER/INSTANT POT) RECIPE

Prep Time: 15 minutes

Cook Time: 10 minutes

Serving Size: 4

ALOO GOBI (PRESSURE COOKER/INSTANT POT) RECIPE – a simple and quick vegan cauliflower-potato Indian curry with basic spices; ready in 10 minutes and perfect to go with any Indian flat bread!

Ingredients

• 2 cups gobi/cauliflower florets
• 1 1/2 cups potatoes, peeled and cubed
• 1 cup chopped tomatoes (or 2 tbsp tomato paste)
• 3 tablespoons oil
FOR ONION PASTE:
• 2 small onions, cubed (about 1 1/2 cups)
• 3 large garlic cloves, peeled and chopped
• 1 inch ginger, peeled and roughly chopped
• 1 green chili, roughly chopped
DRY SPICES:
• 1 teaspoon jeera/cumin seeds
• 2 cloves
• ½ inch cinnamon piece
• ½ teaspoon haldi/turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 2 teaspoons freshly ground coriander powder
• 1 teaspoon cumin/jeera powder
• 1 teaspoon MDH Kitchen King Powder (or any curry masala powder you like)
FOR GARNISH:
• Freshly chopped cilantro/coriander leaves
• Crushed dry Kasoori methi/dried fenugreek leaves

Instructions

MAKING THE ONION PASTE:
1. In a blender, make a paste of onions, garlic, ginger and green chilies. Set aside.
TO MAKE IN AN INSTANT POT:
2. Turn the instant pot to sauté an once it says “hot” add oil. As soon as the oil heats up, add jeera, cloves and cinnamon.
3. Sauté for a few seconds until the oil is aromatic.
4. Tip in the onion paste and keep frying, stirring often for a couple of minutes.
5. Add turmeric powder, Kashmiri chili powder, coriander powder and cumin powder and fry again, taking care not to burn the spices. If needed, sprinkle a bit of water.
6. Stir in chopped tomatoes (or puree/tomato paste if using) and 1 teaspoon of your favorite masala powder (I have used a mix of MDH Kitchen King masala and MDH Tava masala powder).
7. At this stage, sprinkle a bit of salt to allow the tomatoes to release a bit of moisture and help it cook if using fresh tomato chunks).
8. Keep sautéing until the tomatoes are slightly soft and you can see oil separating from the mixture. This is an indication that the spices are well cooked/fried.
9. Add the gobi florets and potato/aloo cubes. Add 1/8 to 1/4 cup of water at the most or just sprinkle just enough to avoid the pot burning at the bottom.
10. This depends upon the amount of tomato or paste added. If you feel there is enough moisture to avoid burning the bottom of the pot, just avoid adding any more water.
11. Sprinkle salt to taste and give it a good mix.
12. Now, cancel the sauté mode and pressure cook (on seal and LOW PRESSURE) for exactly 2 minutes. Quick release the pressure, remove pan from instant pot.
13. Garnish with cilantro.
14. This curry is not too dry but at the same time, not too gravy like too.
TO MAKE IN AN INDIAN PRESSURE COOKER (on stove top):
15. Follow the same steps as above but pressure cook for 1-2 whistles depending upon size of veggies and then remove the pressure pan from heat.
16. Once the pressure drops, open the instant pot/pressure pan, mix well, garnish with crushed kasoori methi and cilantro; stir to combine.
17. Serve quick an easy making, lip smacking, spicy Indian style Aloo Gobi with hot parathas, roti, naan, phulkas or even slices of soft or toasted bread!
18. Enjoy and Happy Cooking Foodie Friends!

Notes

Make sure the cauliflower and potatoes are cut to a similar size. If the size of vegetables is small, reduce the cooking time to 2 minutes.

Adjust the amount of spices according to personal taste.

If you need a more gravy like consistency, add more water.

Quick release is very important to avoid overcooking and mushy gobi (not cool if you are like us and love just cooked veggies!).

Same recipe can be made on a stove top; takes a little longer.

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