Aloo Gobi Matar Curry | Cauliflower Curry | Gobi Curry

Aloo Gobi Matar Curry | Cauliflower Curry | Gobi Curry

Aloo Gobi Matar aka Gobi Curry or Cauliflower Curry is a delicious vegan curry recipe made in under30 minutes. Full of flavor, this cauliflower curry pairs best with rice or your choice of grains.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 20

Servings

Calories 153kcal

Author Shinta

Equipment

Instant Pot

Ingredients

3 medium potatoes peeled and cubed
½ cauliflower cut into medium-sized florets
1 tsp whole cumin
1 tbsp vegetable oil
1 large onion finely chopped
1 tbsp ginger-garlic paste or use grated fresh ginger and garlic
½ tsp Turmeric powder
½ tsp Kashmiri chili powder
1 tsp Garam masala
½ tsp Coriander Powder
2 medium tomatoes blended in a food processor, or substitute with tinned tomatoes
⅓ cup peas frozen
salt to season
⅓ cup Coconut Milk see notes
½ cup Water

Metric - US Customary

Instructions

Stovetop Instructions

Use a heavy bottom pot and start by preheating it on medium heat on the stovetop. Add the vegetable oil, followed by chopped onions, minced ginger and garlic, and whole cumin.
Once the cumin starts to sizzle, add in the spices, and saute for around 30 seconds.
Add 1/2 cup water, then add the blended tomatoes, cubed potatoes, enough salt to season, and mix it all well.
Cover with a lid and let the potatoes cook in the covered pot for 5- 6 minutes.
After the potatoes are half-cooked, open the lid and add the cauliflower and peas.
Add the coconut milk and around 1/3 cup water. Mix well.
Cover and cook for an additional 6-7 minutes, until cauliflower is cooked and the potatoes are done. Then open the pot and check for seasoning. You can add a squeeze of lemon juice to balance the flavors.

Instant Pot Instructions

start by setting the Instant Pot in 'Saute' mode. Let it heat for 2 minutes.Then add the oil (or ghee), onions and whole cumin. Let the cumin start to sizzle in the oil and then add the minced ginger and garlic or ginger-garlic paste. Stir with a spatula.
Add in coriander powder, turmeric, Kashmiri red chili powder, garam masala, mentioned in the recipe card, and saute for a minute. Add 1/2 cup water and deglaze the inner pot of the Instant Pot - using the spatula, remove any residue stuck to the base of the Instant Pot (an important step to avoid the 'Burn' error message).
Add blended tomatoes and cubed potatoes and let this simmer in the Instant Pot in the Sauté mode for 3 minutes with a glass lid on. This allows the potatoes to cook for a while before the cauliflower is added.
Add the cauliflower, peas, and a little more water. Now switch to PressureCook or Manual mode and let the curry cook for 2 minutes. Perform a quick release of pressure to avoid overcooking the cauliflower.
Finally, add salt, 1/4 cup of thick coconut milk and give it all a stir. The coconut milk helps in cutting through the acidity of the tomatoes and thickens the curry too.
Add a squeeze of lemon juice at the end to balance the flavors.

Video

Notes

Tomatoes - Use fresh tomatoes, blended to a puree in a food processor, or use tomato puree or even tinned tomatoes

Coconut Milk - If using thick coconut milk, think it out with a little water

Nutrition