Another Instant Pot Recipe – Aloo Gobi

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

Ingredients

  • 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.

Instructions

  1. 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.
  2. 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).
  3. Set the Instant Pot to saute, add the blended tomato and seasonings and stir.
  4. 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.
  5. 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.
  6. Hit Cancel. Reset the IP for High Pressure, 2 minutes, and close the lid and vent.
  7. 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!)

Enjoy!!

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