Aloo Gobi (Potatoes and Cauliflower)
1 medium head cauliflower, cut into florets
1 -2 potatoes, cut into cubes
2 T. Ghee or oil
1 teaspoon cumin seeds
1 green chili, slit into two
1/2 onion, chopped
1/2 T. Ginger, minced
3 garlic cloves, minced
1 tomato, chopped
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (kashmiri red chili powder)
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon salt, adjust to taste
1 teaspoon dry mango powder (amchur) or lemon juice
1/2 cup green peas
Cilantro, chopped to garnish
Add after pressure cooking
Turn Instant Pot to SAUTÉ and heat oil. Add cumin seeds and green chili. Sauté for 30 seconds.
Add diced onions, ginger and garlic and stir. Add tomatoes and all the spices.
Add potatoes and sauté for 2 minutes. Add cauliflower florets and stir. Scrape bottom of pan and add 1/8 cup water. Press Cancel and close the Instant Pot lid.
Set the instant pot to pressure cook on low for 9 minutes.
Quick release pressure manually.
Add the peas, dry mango powder and stir. Allow to sit in pan until peas are warmed through.
Remove to a serving dish and sprinkle with chopped cilantro. Ready to serve. Enjoy!