It’s been a month since I moved to Chicago from India. Among the many struggles that I have faced in this city, one is definitely cooking! Like many Indians, I absolutely love ghar ka khana (home cooked food) and cannot do without it.
For the first week or so, I toiled on electric cook tops, where the result of my cooking was less than satisfactory. But soon, my husband and I moved to a new place which, much to my relief, has a gas cook top.
We also bought ourselves an Instant Pot Mini and have been trying some tasty Indian recipes ever since!
The lure of choosing the Instant Pot was the prospect of saving countless minutes stirring pots and meanwhile getting other chores done.
Although I would agree that cooking in an Instant pot may take away the joy of cooking for some people, but more often than not most people are hard pressed for time, in want of a quick healthy meal and don’t want to take on the guilt of eating food that has been ordered in!
The Instant Pot presents a much quicker way of cooking and is delightfully versatile! It can be used to bake, make curd/yogurt, even ghee amongst many other exciting recipes!
I started by cooking Basmati Rice in the Instant Pot to familiarise myself with the equipment. The Instant Pot can be overwhelming since it has many buttons and cooking modes.
I practised by cooking dal (lentils) and rice for a couple of days, before moving on to the big guns.
Here is one of my early recipes, Patta Gobhi Aloo ki Sabzi.
A Cabbage and potato dish that is simple, delicious and quick!
Try this Instant Pot recipe for a healthy, quick meal perfect for a weeknight.
How to cook Instant Pot Patta Gobhi Aloo
Ingredients
- 1 Cabbage small, chopped
- 2 Potatoes, peeled and chopped to small pieces
- 2 tablespoon Oil
- ½ teaspoon Mustard Seeds or Rai
- 1 medium sized Tomato chopped
- 4 pods Garlic, chopped to thin slices
- ¼ Turmeric or Haldi powder
- 1 teaspoon Coriander or Dhaniya powder
- ¼ teaspoon Red Chilli powder
- Salt according to taste
Method
Heat oil in Instant Pot in sauté mode and follow by adding mustard seeds and garlic. Sauté for 30 seconds till the mustard seeds start to splutter.
Add chopped potatoes and stir continuously for a minute so that they don’t stick to the bottom. You can also add two tablespoons of water to prevent this.
Next, add the chopped tomato and spices and mix them well.
Add the chopped cabbage and mix well with the potatoes and spices.
Pour ¼ cup of water to deglaze the pot and follow by seasoning contents with salt.
Close the Instant Pot lid with the vent in sealing position.
Change the Instant Pot setting to Pressure Cook, at low pressure for 2 minutes.
When the Instant Pot beeps, quickly release the pressure manually.
Open the lid, If any liquid remains, sauté it for two minutes.
Serve Patta Gobhi and Aloo with Rotis or Naan.
- Cabbage - 1 small, chopped,
- Potatoes - 2 peeled and chopped to small pieces,
- Oil 2 tbsp,
- Mustard Seeds or Rai - 1/2 tsp,
- Tomato- 1 medium, chopped
- Garlic - 4 pods, chopped to thin slices,
- Turmeric or Haldi powder - 1/2 tsp,
- Coriander or Dhaniya powder - 1 tsp,
- Red Chilli powder - 1/4 tsp,
- Salt according to taste.
- Heat oil in Instant Pot in sauté mode and follow by adding mustard seeds and garlic.
- Sauté for 30 seconds till the mustard seeds start to splutter.
- Add chopped potatoes and stir continuously for a minute so that they don’t stick to the bottom.
- Next, add the chopped tomato and spices and mix them well.
- Add the chopped cabbage and mix well with the potatoes and spices.
- Pour ¼ cup of water to deglaze the pot and follow by seasoning contents with salt.
- Close the Instant Pot lid with the vent in sealing position.
- Change the Instant Pot setting to Pressure Cook, at low pressure for 2 minutes.
- When the Instant Pot beeps, quickly release the pressure manually.
- Open the lid, If any liquid remains, sauté it for two minutes.
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