Punjabi Aloo Gobi
Punjabi Aloo gobi is a delicious blend of potatoes and cauliflower. The perfect combination of spices finishes this vegan recipe and makes it mouthwateringly yummy. Making it in the pressure cooker allows you to feed your family this nutritious lunch or dinner any day of the week!
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Servings:
servingsCalories:
Ingredients
- 1 medium red onion thinly sliced
- 2 large plum tomatoes diced
- 5 cups cauliflower florets with steams cut into big 2-3 inch pieces
- 2 small potato peeled /thin wedges
- 2 teaspoon fresh ginger/ minced
- 1 tablespoon Olive oil
- 1 teaspoon cumin seeds
- Salt to taste
- 2 tablespoon water
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon Garam masala
- Chopped cilantro for garnish
- 1 teaspoon cumin powder
Instructions
- Cut cauliflower florets with steams cut of around 2-3 inch pieces.
- Turn the Instant Pot to Sauté mode when HOT add oil.
- Add cumin seeds and let it splutter.
- Add onions and mix well. Sauté it for 2 minutes and keep stirring occasionally.
- Add ginger, tomatoes and give it a stir.
- Add salt, turmeric, red chili powder, cumin powder, and garammasala.
- Add cauliflower florets, potatoes and water. Mix well.
- Put the Instant Pot lid on with pressure valve to sealing.
- Select to Pressure Cook / Manual (Hi) for 3 minutes.
- When done. let the pressure release naturally for 5 minutes.
- Release the remaining pressure open the instant pot andgently stir it.
- Garnish with cilantro. Serve hot with chapati, naan orparatha.
Nutrition
Serving: 1g
