Today on the blog we welcome author Rinku Bhattacharya, with her guest post ‘Curried Cauliflower and Potatoes Recipe‘, as part of the blog tour for her new book ‘Instant Indian’, which was released on 2nd October 2018. This post contains affiliate links.

Rinku Bhattacharya (spicechronicles.com) was born in India, and now lives in a house with a vibrant backyard in Hudson Valley, New York with her husband, an avid gardener, and their two children.

Rinku’s simple, sustainable approach to Indian cooking is showcased on her blog, Spice Chronicles, and in her Journal News column “Spices and Seasons.” Rinku has been teaching recreational cooking classes for the past nine years, and works extensively with local area farmer’s markets on seasonal demonstrations and discussions.

Rinku is also the author of The Bengali Five Spice Chronicles (Hippocrene Books, 2012), winner of the Gourmand World Cookbook Awards 2013 for Best Indian Cuisine. She writes for the Poughkeepsie Journal, the Journal News, and several online sites, and is a frequent guest on CT Style TV.

Alu Gobi – Curried Cauliflower and Potatoes

Pairing cauliflower and potatoes is a very common thing in the Indian kitchen. I personally find cauliflower to be a very adaptable and versatile vegetable. There are variations of this combination all across India, but this particular recipe uses basic spices from the Punjabi pantry. For the dish to work, the cauliflower should be cut in larger pieces and the potatoes in smaller cubes.

Prep Time: 6 minutes | Sauté Time: 6 minutes | Pressure Cook (Low): 1 minutes | Serves: 4-6 people

Ingredients

1 tablespoon canola or olive oil 1 teaspoon cumin seeds
1 cup Everyday Masala Paste (page 29)
1 medium cauliflower, cut into large pieces
1 medium to large potato, peeled and cut into eighths
½ teaspoon cayenne pepper powder
½ cup frozen green peas
½ teaspoon garam masala (page 31 or storebought)
1 tablespoon chopped cilantro

Preparation

1. Set the Instant Pot® on Sauté mode and heat the oil. Add the cumin seeds and cook until they sizzle. Add the Everyday Masala Paste, cauliflower, and potatoes and stir well. Add the cayenne pepper powder and ¼ cup of water.

2. Press Cancel to turn off the Sauté mode. Close the lid and set the Instant Pot® on Manual Low Pressure mode for 1 minutes.

3. When cooking time is complete, do a Quick Pressure Release.

4. Once the pressure is released, open the lid and set to Sauté mode again. Add the peas and cook down any excess water. Put the Alu Gobi in a serving bowl, sprinkle with the garam masala and cilantro and enjoy.

Discover favorite foods from all over India with the first regional Indian cookbook authorized by Instant Pot!

Rinku Bhattacharya — cookbook author and founder of Spice Chronicles — has put together a collection of 100 authentic recipes that showcase the diversity and range of the foods of India, where every state and region boasts its own unique dishes. Whether you crave takeout favorites or want to be introduced to lesser-known specialties, this cookbook brings the best of India to your table in an instant!

The Instant Pot® lends itself perfectly to Indian recipes, making flavorful, nutritious Indian fare (like simmering-all-day dals, legumes and all manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options , and nearly all recipes are gluten-free.

With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance.

www.spicechronicles.com
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