Rice Cooker Indian Potato and Cauliflower (Aloo Gobi)
In Hindi, the name of this popular dish is aloo meaning potatoes and gobi meaning cauliflower. Serve with basmati rice or Indian flatbreads.
Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy
- 3 Tbsp. vegetable oil
- 3 shallots, thinly sliced
- 1 piece (1⁄2 inch) ginger, finely minced
- 2 cloves garlic, finely minced
- 1 large potato, boiled, peeled, and cubed (about 1-inch cubes)
- 3 cups cauliflower florets, blanched
- 1⁄2 cup diced tomatoes, with juice
- 1⁄2 tsp. cumin seeds
- 1⁄2 tsp. garam masala
- 1⁄4 tsp. red chili powder
- 1⁄2 tsp. turmeric
- 1⁄2 cup water
- 1⁄4 tsp. salt
- 1⁄4 tsp. ground black pepper
- 1 Tbsp. coarsely chopped cilantro leaves and stems
- Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry about 3 minutes until soft.
- Add the ginger and garlic and continue frying about 3 minutes.
- Add the cubed potatoes and blanched cauliflower florets, followed by tomatoes, cumin seeds, garam masala, chili powder, and turmeric. Mix to ensure that the potatoes and cauliflower are well coated with the spices and fry about 8 minutes. Cover rice cooker occasionally in the process of frying.
- Stir in the water, cover rice cooker, and bring to a simmer. Add salt and pepper.
- Once simmering, switch to Warm and continue to cook for about 10 minutes until cauliflower becomes tender and potatoes start to turn soft and able to break up easily. Add cilantro and mix well before serving.