TIPS TO REMEMBER
- Cut cauliflower and potatoes into equal-sized pieces. That way spices and veggies can easily be blended into the recipe. Cut cauliflower into large-size pieces & dice the potatoes.
- Make sure to add less water when making aloo gobi in Instant Pot. If you add more water, aloo gobi may turn out mushy & it will not be appetizing.
- Saute potatoes for 1-2 minutes before adding cauliflower. Potatoes take a longer time to cook.
- You can add ginger-garlic paste. But if you don't have it then you can also add chopped ginger & garlic to the recipe.
- Once the timer beeps and aloo gobi is pressure-cooked, then Quick Release by venting the vent to the venting position.
STORAGE:
You can store it in the refrigerator or freezer; the taste will remain the same. You can store leftover Aloo Gobhi in the fridge for 3-5 days. And freeze it in an air-tight container for 1-2 months. Before using the freezer stored Aloo Gobhi, just thaw and heat it in the microwave or in a pan on the stove-top until boiled.
Keyword aloo gobi, Indian food, side, vegetarian recipe, instant pot recip