Instant Pot Aloo Gobi

Serves: 2

1/2 small onion (3 ounces shallot)
9.07 ounces tomatoes
6 garlic cloves (1.02 ounces)
1" ginger (0.35 ounces)
1 tiny dry red chili

Blend all the above to a smooth paste.

1 tbsp oil
1/2 tsp cumin seeds

Put the instant pot in the sauté mode. When hot, add oil, cumin seeds, allow to splutter.

Add the ground paste. Wash the blender with 2 tbsp of water and add it to the pot.

1/2 tsp ground turmeric
1 tsp ground cumin
1/4 tsp garam masala
3/4 tsp salt
1/2 tsp paprika
9.7 ounces potatoes, cubed, small (2 potatoes)

Add spices, potatoes, mix well. Cover with a glass lid and cook for 5 minutes.

1 pound and 3.54 ounces cauliflower, chopped into LARGE florets (1 small cauliflower)

Add the cauliflower and mix in well. Close the pot lid to sealing. Select Manual 2 minutes for LOW pressure (preferred) or 0 minutes for high pressure.

Release the pressure with the quick release.

1/2 tbsp lemon juice
cilantro, to garnish

Add lemon juice and garnish with cilantro.

Source: veganricha
Taste Note: Tastes GREAT. I added 1 tbsp lemon juice which made it too lemony, made adjustment and noted down.