Many a nights, when we feel like enjoying a simple meal, it has always been a dosa (Indian lentil-rice savory crepes) or a sandwich with some soup on the side. When our palate calls for a north Indian meal, my go-to combo is a simple paratha or roti with a dry/wet curry. It could be mixed vegetable kadai masala, mushroom tikka masala or even a basic high protein curry like Lobia/Black Eyed Beans curry. But, when I feel very lazy and want something quick yet tasty, nothing can beat a simple aloo gobi/potato-cauliflower curry. Making it in a pressure cooker is a faster and easier way to put dinner on the table in a jiffy! All you need is some basic spices (which I am sure everyone has in their pantry) and of course tomatoes and onions.
BASIC INGREDIENTS NEEDED FOR ALOO GOBI:
Most north Indian curries have a basic onion-tomato curry paste which gives body and a bit of gravy to the dish. I have made a paste of onions, garlic, ginger and green chilies/Serrano. This curry onion paste is then sauteed with some aromatic Indian spices like cumin, cloves, cinnamon, coriander, haldi and Kashmir red chili powder. Of course, there are tomatoes, cauliflower and potatoes. For a more spiced up curry and to add more flavor dimension, I love to use some boxed, store bought curry powders easily available in any Indian store or online. Adding this is optional. My favorites are Kitchen King Powder and Tava Masala powder. If you cannot find or do not have these, feel free to use any favorite curry powder you have in your pantry. After all, this is going to be your go-to quick curry with flavors you and your family love!
MAKING ALOO GOBI IN A PRESSURE COOKER:
My favorite easy and fast way to put any meal on the table has always been using a pressure cooker. You can saute, fry and cook in the same pan; a totally one-pan deal with less dishes to wash! Just lightly fry the masala paste and spices in some oil (use ghee if not vegan), stir in vegetables along with some favorite curry powders! Sprinkle water over the vegetables if you feel it is too dry or add just about 1/8 cup, not more. Pressure cook for just 3 minutes (on low) in Instant pot and 2 whistles in regular Indian style pressure cooker. Garnish with cilantro and crushed kasoori methi/dried fenugreek leaves (again optional but adds a lovely flavor to most north Indian curries) and that is it! In about 10-15 minutes, you have a super delicious Indian curry (not too dry and not too gravy like) to enjoy with any flat bread like roti, paratha, naan etc.! Now, isn’t this an easy and delicious vegetable curry to put on your table in a flash? Serve this at any occasion and it is sure to please everyone’s taste buds! HAPPY COOKING!
Do check out some more easy, delicious curries we enjoy in our home:
Mixed Vegetable Kadai Curry Shahi Paneer Butter Masala Vegan Mushroom Masala Curry Aloo Tikka Masala
PIN or SHARE here: Cook Time: 10 minutes
2 cups gobi/cauliflower florets 1 1/2 cups potatoes, peeled and cubed 1 cup chopped tomatoes (or 2 tbsp tomato paste) 3 tablespoons oil FOR ONION PASTE: 2 small onions, cubed (about 1 1/2 cups) 3 large garlic cloves, peeled and chopped 1 inch ginger, peeled and roughly chopped 1 green chili, roughly chopped DRY SPICES: 1 teaspoon jeera/cumin seeds 2 cloves ½ inch cinnamon piece ½ teaspoon haldi/turmeric powder 1 teaspoon Kashmiri red chili powder 2 teaspoons freshly ground coriander powder 1 teaspoon cumin/jeera powder 1 teaspoon MDH Kitchen King Powder (or any curry masala powder you like) FOR GARNISH: Freshly chopped cilantro/coriander leaves Crushed dry Kasoori methi/dried fenugreek leaves
Instructions Notes Adjust the amount of spices according to personal taste. If you need a more gravy like consistency, add more water. Quick release is very important to avoid overcooking and mushy gobi (not cool if you are like us and love just cooked veggies!). Same recipe can be made on a stove top; takes a little longer.
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MY SHOPPING PICKS FOR THIS DISH:
