Do you have a fave pressure cooker Aloo Gobi recipe?
September 13, 2018 7:14 AM Subscribe
I want to make Aloo Gobi, preferably in a pressure cooker! I'm a complete Aloo Gobi novice! Do you have a recipe you love that you'd like to share? (caveat that I probably won't be able to source every ingredient, so somewhat less complicated is probably better than high-difficulty)
I've looked this up and found so many very different recipes that my head is spinning a bit, so I turn to you for guidance!
One thing that I know will be a problem is, for example, Serrano pepper. I'm probably just going to use the no-name hot pepper that is always available from our local greengrocer, which is (maybe??) Hungarian hot pepper. It's 5-6" long, thin, light green, medium hot (looks like this) – so if you have any idea if I should add more (or less?) than whatever fresh hot pepper might be included in the recipe, let me know.
Thank you!
I've looked this up and found so many very different recipes that my head is spinning a bit, so I turn to you for guidance!
One thing that I know will be a problem is, for example, Serrano pepper. I'm probably just going to use the no-name hot pepper that is always available from our local greengrocer, which is (maybe??) Hungarian hot pepper. It's 5-6" long, thin, light green, medium hot (looks like this) – so if you have any idea if I should add more (or less?) than whatever fresh hot pepper might be included in the recipe, let me know.
Thank you!
I haven't made this myself but this blogger is reliable.
posted by fingersandtoes at 7:50 AM on September 13, 2018 [2 favorites]
posted by fingersandtoes at 7:50 AM on September 13, 2018 [2 favorites]
Aloo gobi is such a widespread dish that I wouldn't worry unduly about questions of authenticity: your recipe will be wrong according to most people no matter what you do.
As almost always, Felicity Cloake's breakdown of different recipes to try to get to the "perfect" version is a good starting point for deciding how you want to do it.
posted by howfar at 7:51 AM on September 13, 2018 [2 favorites]
As almost always, Felicity Cloake's breakdown of different recipes to try to get to the "perfect" version is a good starting point for deciding how you want to do it.
posted by howfar at 7:51 AM on September 13, 2018 [2 favorites]
Ministry of Curry's aloo gobhi - MoC is always my first stop, and she's hugely popular in the Indian Instant Pot group on FB.
Fresh peppers are kind of unusual in Indian food, and this recipe calls for chili powder as I'd generally expect. I have not gotten around to getting Kashmiri chili powder, I often use a mix of cayenne and Korean gochugaru (red pepper flakes, but not classic American "red pepper flakes" with the seeds, it's a milder thing) but the plain mild form of chili powder would serve the same purpose, and maybe a mild paprika would substitute. I don't know what you have available in terms of dry spices and chili powders, you can probably get the hot Hungarian paprika which I don't use much so I would say err to extremely conservative in your proportions, half a teaspoon maybe, and make it hotter next time (it will also depend on how hot your garam masala is) if necessary.
She is not joking about quick releasing and get the liner out of the pot immediately, ideally onto a trivet that will let air circulate, because even if you go with her shortest timing the cauliflower will cook itself to mush in the carryover heat.
posted by Lyn Never at 7:52 AM on September 13, 2018 [5 favorites]
Fresh peppers are kind of unusual in Indian food, and this recipe calls for chili powder as I'd generally expect. I have not gotten around to getting Kashmiri chili powder, I often use a mix of cayenne and Korean gochugaru (red pepper flakes, but not classic American "red pepper flakes" with the seeds, it's a milder thing) but the plain mild form of chili powder would serve the same purpose, and maybe a mild paprika would substitute. I don't know what you have available in terms of dry spices and chili powders, you can probably get the hot Hungarian paprika which I don't use much so I would say err to extremely conservative in your proportions, half a teaspoon maybe, and make it hotter next time (it will also depend on how hot your garam masala is) if necessary.
She is not joking about quick releasing and get the liner out of the pot immediately, ideally onto a trivet that will let air circulate, because even if you go with her shortest timing the cauliflower will cook itself to mush in the carryover heat.
posted by Lyn Never at 7:52 AM on September 13, 2018 [5 favorites]
Vegan Richa - Instant Pot Aloo Gobi
I have made this recipe several times and it is divine.
posted by marshmallow peep at 8:22 AM on September 13, 2018
I have made this recipe several times and it is divine.
posted by marshmallow peep at 8:22 AM on September 13, 2018
I used to make regularly the Aloo Gobi recipe from Bend it Like Beckham . But it's just potatoes and cauliflower, so I wouldn't think the instant pot would save you much time, by the time you get it up to pressure and back down. I just made it on the stove in a big pot.
posted by leahwrenn at 9:58 AM on September 13, 2018 [2 favorites]
posted by leahwrenn at 9:58 AM on September 13, 2018 [2 favorites]
Huh, any reason why you want to make it in a pressure cooker? Pressure cookers are made for cooking tough foods into tender, moist morsels (lentils! beans! stews!), and you can also use it as a steamer if you leave the weight off (bao! idli!). But I don't know how you'd use it any differently from a regular pot if you're making aloo gobi.
The potatoes might be slightly quicker pressure-cooked, but once you add the cauliflower I think you'd need to cook it in an open, or at least unpressured, pot. Pressure cooking cauliflower would likely turn it into mush. Of course that might be what you're going for, in which case, full steam ahead! :)
posted by MiraK at 10:13 AM on September 13, 2018 [1 favorite]
The potatoes might be slightly quicker pressure-cooked, but once you add the cauliflower I think you'd need to cook it in an open, or at least unpressured, pot. Pressure cooking cauliflower would likely turn it into mush. Of course that might be what you're going for, in which case, full steam ahead! :)
posted by MiraK at 10:13 AM on September 13, 2018 [1 favorite]
Response by poster: Yes, I could be wrong about the pressure cooker! The reason I thought of doing it that way is that we rarely cook potatoes for mashed potatoes (not the same thing, I know) just because of the time it takes on a stove, and I found it very fast and easy in a pressure cooker ... and this came to mind as a potato dish (that was on my list to try) that might be quicker/easier that way. Also we have a new pressure cooker so I'm like, PRESSURE COOK ALL THE THINGS. :P
posted by taz at 11:34 AM on September 13, 2018 [1 favorite]
posted by taz at 11:34 AM on September 13, 2018 [1 favorite]
I wouldn't use the Hungarian pepper. If you don't have access to serrano or a small, thin green chilie, I'd use just red pepper flakes to add heat.
posted by vivzan at 5:22 PM on September 13, 2018 [1 favorite]
posted by vivzan at 5:22 PM on September 13, 2018 [1 favorite]
Nthing skipping the Hungarian peppers. If you don't have a serrano, bird's eye or Thai chili you could use a bit of finely chopped jalapeno. Or if you don't have those use the red pepper flakes. Also you really don't need to use a pressure cooker for Aloo Gobi. Felicity Cloake's recipe, which Howfar links to is good though fenugreek leaves can be tricky to find and her addition of "1 tin of plum tomatoes" can mean a lot of different things so I'd just stick to fresh tomatoes instead.
posted by Ashwagandha at 5:43 PM on September 13, 2018
posted by Ashwagandha at 5:43 PM on September 13, 2018
This was a favourite dish in our household growing up (and now too) and my mother NEVER cooked it using a pressure cooker. In fact, the cauliflower and potatoes should be treated with the utmost care so they cook while remaining completely intact. I fear a pressure cooker would obliterate the cauliflower. The key is to wash the vegetables right before throwing them into a medium hot pot and cover immediately. The water will steam the vegetables without making them soggy. You also want to be careful to not choose potatoes that are reasonably quick cooking so that the cauliflower and potatoes cook in the same time.
However, if you are looking for something to go with the Aloo Gobi and really want to pressure cook, can I thoroughly recommend Panchmel dahl
posted by piyushnz at 2:07 PM on September 14, 2018
However, if you are looking for something to go with the Aloo Gobi and really want to pressure cook, can I thoroughly recommend Panchmel dahl
posted by piyushnz at 2:07 PM on September 14, 2018
Found my mother's recipe, transcribed by myself:
ingredients:
half cauliflower, cut into florets (cut stems smaller as these take longer to cook)
1 large (or 2 small) potatoes, cubed
cubic inch ginger, diced
instructions:
heat pan with lid on medium-high
add 2 tbsp oil to frying pan
heat oil
add 1/8th tsp asofotida powder
1 tsp cumin seeds
fry for a minute
wash potatoes and cauliflower and add to pan
then add:
2 tsp coriander powder
1/2 tsp tumeric
1/2 tsp chilli powder
1 tsp salt
Stir thoroughly, but carefully, using a slotted spoon to gently turn the vegetables.
turn to low and cover
cook for 15-20 minutes, stirring every 5 minutes
If it starts to stick or burn, add a couple of table spoons of water.
At end of cooking, add 1/2 tsp garam masala
optional: garnish with diced spring onion or fresh coriander (meaning cilantro if you are north america)
posted by piyushnz at 2:11 PM on September 14, 2018 [1 favorite]
ingredients:
half cauliflower, cut into florets (cut stems smaller as these take longer to cook)
1 large (or 2 small) potatoes, cubed
cubic inch ginger, diced
instructions:
heat pan with lid on medium-high
add 2 tbsp oil to frying pan
heat oil
add 1/8th tsp asofotida powder
1 tsp cumin seeds
fry for a minute
wash potatoes and cauliflower and add to pan
then add:
2 tsp coriander powder
1/2 tsp tumeric
1/2 tsp chilli powder
1 tsp salt
Stir thoroughly, but carefully, using a slotted spoon to gently turn the vegetables.
turn to low and cover
cook for 15-20 minutes, stirring every 5 minutes
If it starts to stick or burn, add a couple of table spoons of water.
At end of cooking, add 1/2 tsp garam masala
optional: garnish with diced spring onion or fresh coriander (meaning cilantro if you are north america)
posted by piyushnz at 2:11 PM on September 14, 2018 [1 favorite]
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posted by timdiggerm at 7:43 AM on September 13, 2018