For those of you who are looking for recipe inspiration, I have a huge set of files on Pinterest that I used to use when I wanted to try something new in the Cafe and now use for ideas for the CSA or just to try at home. My user name is LeslieCooks. I haven’t filed many of my own things there — I post them all right here, through my blog and just haven’t taken time yet to post them in Pinterest. But you’ll find loads of vegetarian files, then files under vegan-this and vegan-that when I started experimenting with veganism. During the summer for the CSA, I started keeping files by veggie — cauliflower, eggplants, etc. Recently I started a file of Instant Pot recipes.
So after many years on Middle Eastern dishes, I’ve been pretty fixated on Indian food lately, and it really lends itself to the Instant Pot. I often find my recipes on Pinterest. A couple of weeks ago, I came across a page (through Pinterest), cookwithmanali.org. Her recipes are excellent — she has a Facebook page too, just for the Instant Pot.
This week, I tried a recipe from Vegan Richa with a few changes for the taste buds of my family. As much as I love spicy food, Andy is kind of heat sensitive, so I had to tone it substantially. I also reduced the salt a bit. The dish was delicious, and Andy even went back for seconds and thirds.
INSTANT POT ALOO GOBI
- Red onion, one half
- Garlic, 5 cloves
- Serrano pepper, one half
- Ginger, one 1/4″piece, peeled
- Tomatoes, 2-4 plum
- Potatoes, 2 medium
- Cauliflower, 1 small head
- Extra virgin olive oil, 2-4 TB
- Cumin, 1 tsp.
- Turmeric, 1 tsp.
- Paprika, 1 tsp.
- Salt, 1 tsp.
- Garam masala, 1 tsp.
- Add the peeled garlic, peeled ginger, Serrano pepper, tomatoes cut in half, cumin, turmeric, paprika and salt to a blender or Vitamix and blend until smooth.
- Cut the potato into 1″ cubes (I never peel potatoes) and the cauliflower into florets. Remember, any parts of the cauliflower you don’t use you can throw into a bag for use with other washed veggie scraps in a soup broth you make in the Instant Pot when enough accumulate).
- Set the Instant Pot to saute, add the blended tomato and seasonings and stir.
- Add the potato cubes, continuing to stir for a few seconds, then close the lid (if you have a clear lid to watch what’s going on, that’s great — I haven’t gotten mine yet). Cook the potatoes for 2 or 3 minutes until they soften a little.
- Add the cauliflower florets and stir. I actually added just a little water at this point and stirred it into the tomato sauce thoroughly to make certain there was enough moisture for pressure cooking.
- Hit Cancel. Reset the IP for High Pressure, 2 minutes, and close the lid and vent.
- When the IP finishes, do an IPR (Instant Pressure Release). Add the garam masala, stir lightly, and serve with brown Basmati rice (by the way, I cook the rice before the Aloo Gobi – 1 cup rice, 2 cups water, 1/2 tsp. salt, High Pressure for 10 minutes, natural pressure release for 10 minutes, then…rice!)