Instant Pot Aloo Gobi Matar

This is a simple, vegan curry that is perfectly comforting. Along with a slice of roti or garlic naan, or even cooked grains, this is an amazing meal. This quick Instant Pot curry is also ready in under 30 minutes.

A couple of important things to be checked while making this curry: First, the potatoes and cauliflower take different time to cook. When cooking both together, cauliflower will lose the texture, it will become too soft. To avoid that, this recipe cooks potatoes initially for 2 minutes in high pressure mode and then with cauliflower and peas. In this way, the cauliflower will have the perfect texture bite.

Second, It is also important to quickle release the pressure after cauliflower and peas are added for cooking. This will ensure a perfectly cooked cauliflower.

This recipe is a two step process but a very easy one. This easy curry can be made in 30 minutes and hence a total winner for weeknight side. While this cooks, cook a grain alongside, toast garlic bread to serve along, reheat naan, or make a couple of rotis side by side for an amazing meal.

This is also a vegan curry. Oil is used, ghee/butter can also be used if preferred for a non-vegan version. The almond flour added helps in making it creamy, adding flavor, and thickens the curry. Almonds can be soaked, ground, and added too. Adding almond flour just saves time. This can be skipped too if you have nut allergies. Reduce the water by quarter cup, if skipping alomnd flour. The same combination of veggies can make a comforting soup, Potatoes, Cauliflower, and Peas soup. The spices used in this curry are different and the soup doesn't have those added. Yet, both are delicious in their own way!

Sue Lau of Palatable Pastime is hosting the #multicookermonday. We can use electric pressure cookers like Instant pot (small electric appliances) and make the recipe for this event, If you would like to join, please check out the Facebook Page. Multicooker Monday is a friendly food blogging group where we get together on the third Monday of the month to post recipes for the multicooker: instant pot or pressure cooker, slow cooker, air fryer, sous vide, or other cooking devices with no theme; anything goes!

 

This is a perfect one to use the winter veggies. I am also linking this to Sundays on Silverado and Happiness is Homemade.

Ingredients

Serves 4

Prep time - 12 minutes

Cook time - 5 minutes

Wait time - 6 minutes

Oil - 2 tbsp

Cumin - 1 tsp

Asafetida - 1/4 tsp

Onion - 1 cup, chopped

Tomatoes - 1 cup, finely chopped

Ginger - 1 tsp, finely chopped

Garlic - chopped fine

Green Thai chili - 2. slit

Potatoes - 1.5 cups, 1-in cut

Cauliflower - 2 cup, medium florets

Peas - 1 cup, frozen

Water - 1 cup

Almond flour - 2 tbsp

Salt - 1 tsp

Cayenne - 1/2 tsp

Garam masala - 1.5 tsp

Turmeric - 1/2 tsp

Cilantro - 2 tbsp, chopped

Method

Switch on the Instant Pot in saute mode. When it is hot add the oil, followed by cumin and asafetida. When it sizzles add the slit green Thai chili, ginger, onion, garlic, and saute for 2-3 minutes.

Add the tomatoes and saute for a minute.

Add the potatoes, salt, turmeric, garam masala, cayenne, half cup water, and mix. Close with the Instant Pot lid.  Cancel the saute mode and cook under pressure for 2 minutes.

Wait for 3-4 minutes, then release the pressure. 

Add the cauliflower, peas, almond flour, and half cup water. Adjust salt and spice according to taste. Close the Instant Pot. Cook under high pressure for a minute.

Release the pressure quickle once the Instant pot switches to keep warm mode.

Transfer to serving bowl, garnish with cilantro. Serve with rice or roti, or any flat breads.

• Air Fryer Zucchini Spears (Toaster Oven) from Sid’s Sea Palm Cooking
• Chicken Chili Verde (Instant Pot) from Food Lust People Love
• Homemade Chicken Broth (Instant Pot) from Karen’s Kitchen Stories
• Homemade Pumpkin Puree - Pressure Cooker from Sneha’s Recipe
• Instant Pot Aloo Gobi Matar from Magical Ingredients
• Pumpkin Pasta Bake (Instant Pot) from A Day in the Life on the Farm