Aloo Ghobi in the InstantPot

This was the first, well second, thing I cooked in the IP. The first was a quinoa that I ate with the Aloo Ghobi.

Aloo Ghobi is the first curry I learned to cook, and is one of my favorites. I love the fact that it so simple and when my daughter was younger she would eat it without complaining.

Basically you take the spice mixture, and ginger garlic paste, onions, and pepper and sauté in the IP on the normal setting.

Once the onions start to become translucent, add the tomatoes, and keep covered. Stir occasionally until the tomatoes break down and start to form a sauce.

Once you come to this step, you need to add1/2 a cup of water, the cut potatoes, and the whole cauliflower into the IP. Place the lid on, cook on the pressure setting for 3 minutes, valve to sealing, use a quick release.

Stir and break up the cauliflower, garnish with cilantro, and add to rice or quinoa and serve!

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Aloo Ghobi in the InstantPot

Spice Mix:

• 1/2 teaspoon cumin (seeds preferred)

• 1/2 teaspoon turmeric

• 1 tablespoon coriander powder

• 1 1/2 tablespoon Garam Masalla

Other Ingredients:

• 2 tablespoons of olive oil or another healthy oil

• 2-3 spoonfuls of ginger garlic paste

• 1 medium onion

• 2 tomatoes

• 1 small cauliflower

• 2 medium potatoes

• 1 Jalapeño

• Cilantro to taste

• salt to taste

1. Turn on the IP to the sauté mode on the normal setting.

2. Once it comes to temperature, add oil, ginger garlic paste, pepper, and onions to the IP.

3. Stir until the onions become translucent.

4. Add tomatoes and cover. Stir often until tomatoes begin to turn into a sauce.

5. Add 1/2 cup of water, stir, and add potatoes, cauliflower.

6. Close the lid, turn valve to sealing, cook on pressure setting for 3 minutes, and do a quick release.

7. Occasionally the sauce will be too thin, if it is cook on the sauté setting till the desired thickness.

8. Stir to break up cauliflower, and garnish with cilantro and serve with rice or quinoa.