Instant Pot Aloo Gobi (Potato & Cauliflower)

1 Cauliflower cut into florets or one bag of 4 cups

1 medium potato cut into large cubes (close to the size of the cauliflower florets)

2 tbsp Spirits & Spice Garlic and Butter Extra Virgin Olive Oil

2 tsp Spirits & Spice India Goes On Everything

1 tsp Spirits & Spice Tale of Two Cities 

1 jalapeno seeded and split in 2, long ways

½ medium onion, diced

15 oz can tomato puree

1 tsp ginger minced

1 tsp lemon juice

Chopped cilantro for garnish

Salt to taste

1. Set the instant pot or pressure cooker to sauté. Add the Garlic and Butter Extra Virgin Olive Oil and let the oil heat for about 3 minutes. Add the onions and ginger and stir until onions are translucent.  Then add the jalapeno and stir for another minute. 
2. Add the tomato sauce, potato and the spices. Stir and sauté for 2 more minutes. 
3. Add the cauliflower florets and stir well. Deglaze the pan with water if needed to prevent the “burn” notice. 
4. Close and seal the lid. Reset the pot to pressure cook on LOW PRESSURE for 2 minutes. 
5. Quick release the pressure. Open and add the lemon juice. 
6. Garnish with cilantro and serve. 

From the kitchen of Dustin Tanski, Spirits & Spice Lead Concierge