Aloo Gobhi (Potatoes and Cauliflower)
Try this Aloo Gobhi Potatoes and Cauliflower recipe, or contribute your own.
Try this Aloo Gobhi Potatoes and Cauliflower recipe, or contribute your own.
- 1 teaspoon salt
- 1/4 cup water
- 1 tablespoon oil
- 1/4 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 4 cups cauliflower florets (about one medium cauliflower
- 2 cups potatoes (sliced about 1 large potato)
- 1/2 cup tomato (diced)
- 1/4 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- Carbohydrate 0.362838450555514 g
- Cholesterol 0 mg
- Fat 9.13853816981837 g
- Fiber 0.143898934558219 g
- Protein 0.111805512700067 g
- Saturated Fat 1.17724868290942 g
- Serving Size 1 1 serving (20g)
- Sodium 1.50680555475332 mg
- Sugar 0.218939515997295 g
- Trans Fat 0.452302569229242 g
- Calories 82 calories
Step-by-step
- Use the Sauté function to heat the Instant Pot. When display reads "Hot", add the oil.
- When the oil shimmers, add the cumin seeds. They'll splutter like popcorn.
- Once this spluttering occurs, add in the potatoes and sauté. You want the potatoes to brown and crisp a little, and you want good, brown fond (crispy bits) at the bottom to flavor the final dish.
- Add the spices and sauté briefly.
- Add in the tomatoes and the water and scrape up all the lovely fond at the bottom.
- Add in the cauliflower and set your Instant Pot to cook at low pressure for 2 minutes.
- When time is up, quick release the pressure and garnish with chopped cilantro if needed. Serve and enjoy!
Cumin seeds perform the heaviest lifting in this dish, releasing fat-soluble aromatic compounds into the oil the moment they hit the hot pan. Whole cumin contains essential oils trapped inside hard seed coats, which require direct heat to fracture and disperse into the cooking medium. When the oil shimmers at roughly 350 degrees Fahrenheit, add the seeds and watch for them to darken slightly and release a nutty, pungent aroma before proceeding with the vegetables.
Pressure cooking starchy vegetables like potatoes alongside delicate cruciferous florets presents a distinct textural challenge because potatoes require sustained thermal energy to soften while cauliflower breaks down rapidly into mush. To prevent the cauliflower from overcooking during the two-minute low-pressure cycle, cut the potato slices no thicker than one-quarter inch to ensure they cook through at the same rate as the dense cauliflower florets. Stacking the harder potato pieces closer to the base of the insert captures more direct radiant heat from the heating element.
Developing fond on the bottom of the stainless steel pot during the initial sauté phase builds crucial umami depth through the Maillard reaction. Deglazing that caramelized residue with precisely one-fourth cup of water releases the stuck starches and prevents the Instant Pot from triggering a burn notice while sealing in moisture. Scraping the bottom thoroughly with a wooden spatula ensures all liberated browned bits dissolve entirely into the liquid.
Executing a quick release immediately when the two-minute timer sounds halts the internal cooking process and preserves the structural integrity of the cauliflower. Leaving the lid sealed for even an extra minute will expose the vegetables to residual steam, resulting in waterlogged florets that fail to hold their shape on the plate.
