Dinner
Aloo Muttar Gobi
Recipe by Tiffin and Tea
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cauliflower, Potatoes and Peas is a favourite vegetarian curry for us. It’s a regular on the weekly menu.
Compatible with
Cooking mode
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- 1 tbsp oil
- 80g frozen peas
- 1 medium onion
- 6 cloves garlic
- 1 inch ginger (grated)
- 1/2 green chilli (seeds removed)
- 300ml tomato passata
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1/2 tsp garam masala
- 3/4 tsp salt
- 2 medium potatoes
- 1/4 cup water
- 1 medium cauliflower
Utensils
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Step 1
Add oil to the inner pot and set the Foodi to sear/saute.
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Step 2
Heat the oil for a minute before adding the chopped onion.
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Step 3
Saute for 5 minutes before adding the ginger, garlic and green chilli.
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Step 4
Saute for 2 minutes until fragrant.
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Step 5
Add the passata, stir and cook for 2 minutes.
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Step 6
Then add in all the dry spices. Cook the spices for 30 seconds.
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Step 7
Add the potatoes and peas. Stir fry for 30 seconds. Pour ¼ cup water into the pot, close the lid, seal the pressure valve and cook for 3 minutes at high pressure.
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Step 8
Open the valve to quick release any remaining pressure.
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Step 9
Remove the lid, stir the potatoes, then add the cauliflower florets.
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Step 10
Secure the lid, seal the pressure valve and cook for 1 minute on high pressure. Quick release remaining pressure.
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Step 11
Remove the lid, mix well, garnish with coriander.
