1tablespoon oil15 ml, I used avocado oil, use oil of choice
1largered onion125 grams, finely chopped
1.5teaspoonsginger garlic paste
2mediumtomatoes265 grams, chopped
1/2teaspoonamchuralso known as dried mango powder
1/4teaspoonred chili powderor to taste
1/4teaspoon garam masala
3/4teaspoonsaltor to taste
2mediumpotatoes350 grams, diced into 1 inch pieces
1medium headcauliflower500 grams, cut into large florets
Chop everything before you start. Remember to chop the potatoes and cauliflower in large pieces, as mentioned.
Press the saute button on the Instant Pot. Once it displays hot, add oil to the pot and then add the cumin seeds. Let the seeds sizzle for few seconds.
Then add the chopped onion and cook for 2 to 3 minutes until onions are soft and translucent. Add the ginger-garlic paste and cook for another minute.
Add the chopped tomatoes, stir and cook for 2 minutes until soft.
Then add in all the spices - coriander powder, turmeric powder, amchur (dried mango powder), red chili powder, garam masala and salt and mix. Cook the spices for 30 seconds.
Stir in the diced potatoes along with 2 tablespoons water. Cover the pot with a glass lid and let the potatoes cook for around 3 minutes. You may stir them once in between.
Remove the glass lid and add around 3 to 4 tablespoons water to the pot and deglaze it. There shouldn't be any burnt bits at the bottom of the pot. Place the cauliflower florets on top and then sprinkle with chopped cilantro. Do not stir.
Close the pot with its lid and press the manual or pressure cook button. Use the adjust or pressure level button to set pressure to "low". Cook on low pressure for 3 minutes, with the pressure valve in the sealing position.The pot takes around 8 to 10 minutes to come to pressure so be patient. Do not try to open the pot in between and check if it has come to pressure or not - it will! See notes above.
Do a quick pressure release. Open the pot and with a spoon gently mix the cauliflower with rest of the masala and the potatoes.
You may press the saute button to dry off any excess water. Serve aloo gobi with roti or paratha.
1. In case the pot doesn't come to pressure even after 8-10 minutes, just add a couple of tablespoons of more water and make sure the pot is deglazed and there was no burnt bits at the bottom.2. Do not add too much water or the aloo gobi will turn very watery. The tomatoes also release water when pressure cooked, so you don't need a lot of water for this recipe. 3. This recipe has been tested several times in the Instant Pot 6Qt DUO.4. Some people have had problems while making this dish in 8qt and the newer IP models. They are prone to giving the BURN message. So if you have a 8 qt or a newer IP model, add extra 1/4 cup water. It has a bigger surface area and thus might need more water.I have not tested this recipe in a 8qt so I really can't comment how much more water it would need. But I would say go with extra 1/4 cup. And make sure to deglaze properly, there should be nothing stuck at the bottom.