in Middle East

Aloo Gobi

updated

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Ingredients for 2 servings:

  • 700 g potatoes, peeled, diced
  • 1 cauliflower
  • 1 onion(s), red
  • 460 ml water
  • 3 cloves garlic
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • ½ tsp turmeric
  • 1 tsp chili powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan, high-carb, low-fat

Steam the whole cauliflower in a sieve with 350ml of water for 2 minutes. Release the pressure and reserve the water. Sauté the onions and garlic with about 100ml for 5 minutes using the sauté program. Then add the reserved cauliflower water (add a little more if necessary to make 350ml), the potatoes, and the spices, and mix well. Pressure cook using the manual program for 8 minutes. Then allow the pressure to release naturally. Meanwhile, chop the cauliflower and add it to the aloo gobi. Serve with jasmine or basmati rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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