Aloo Gobi

Ingredients

• 1 Cauliflower (Gobi) medium, rinsed & cut into florets (about 1.25 lbs or 4 cups)
• 1 Potato cut into small cubes (about 1 cup)
• 2 tablespoon Ghee or Oil
• 1 teaspoon Cumin seeds (Jeera)
• 1 Green Chili Pepper slit into two (optional)
• ½ Onion small, diced (about ½ cup)
• 1 Tomato large, chopped (about 1 cup)
• ½ tablespoon Ginger minced
• ½ tablespoon Garlic minced
• 1 teaspoon Dry Mango powder (Amchur) or Lemon juice

• Cilantro to garnish

• ½ teaspoon Ground Turmeric (Haldi powder)
• ½ teaspoon Cayenne or Red chili powder (preferably kashmiri red chili powder)
• 1 teaspoon Coriander powder (Dhaniya powder)
• ½ teaspoon Garam Masala
• 1 teaspoon Salt adjust to taste

Instructions

1. Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds and green chili. Saute for 30 seconds.
2. Add diced onions, ginger and garlic paste. Stir them.
3. Add chopped tomatoes and all spices. Add potato cubes and stir it all up. Saute for 2 minutes, so the potatoes are slightly cooked.
4. Add cauliflower florets and stir well. Scrape off anything stuck to the bottom of the pot. If needed, add ⅛ cup water to deglaze the pot. Press Cancel and close the instant pot lid.
5. Set the instant pot to MANUAL or pressure cook mode at low pressure for 2 minutes.
6. When the instant pot beeps, quick release the pressure manually.
7. Add the dry mango powder and garnish with cilantro. Aloo Gobi is ready to be served.