Instant Pot Aloo Gobi (Curry)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Punjabi-style potato and cauliflower curry made with a tangy, spiced tomato and onion sauce. It's aromatic, comforting, and vegetarian, served as a main course with bread or rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1.5 to 2 cups (200 to 250 grams) cauliflower (- chopped)
- 2.5 to 3 cups water (- for blanching cauliflower)
- 1.5 cups (250 grams or 4 medium) potatoes (- chopped)
- 3 tablespoons oil ( - use sunflower oil, peanut oil or any neutral tasting oil)
- ½ teaspoon turmeric powder ((ground turmeric))
- 1 teaspoon kashmiri chilli powder (or ½ teaspoon cayenne pepper or paprika)
- 1 teaspoon coriander powder ((ground coriander) - optional)
- ½ teaspoon garam masala
- 1 to 2 green chillies (or half of a serrano pepper, slit or sliced)
- 1 cup water (- for pressure cooking)
- ½ teaspoon dried fenugreek leaves ((kasuri methi), crushed, optional)
- 2 tablespoons coriander leaves (- chopped, (cilantro))
- 1 cup onions (- roughly chopped)
- 1 cup tomatoes (- roughly chopped)
- 1.5 teaspoons ginger (- chopped)
- 1.5 teaspoons garlic (- chopped)
At a glance
PER SERVING · TIME 23M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 13m
- Sodium
- 36mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 666mg
- Calcium
- 40mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 36MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.