This was the first, well second, thing I cooked in the IP.  The first was a quinoa that I ate with the Aloo Ghobi. Aloo Ghobi is the first curry I learned to cook, and is one of my favorites.  I love the fact that it so simple and when my daughter was younger she would eat it without complaining. Basically you take the spice mixture, and ginger garlic paste, onions, and pepper and sauté in the IP on the normal setting. Once the onions start to become translucent, add the tomatoes, and keep covered.  Stir occasionally until the tomatoes break down and start to form a sauce. Once you come to this step, you need to add1/2 a cup of water, the cut potatoes, and the whole cauliflower into the IP.  Place the lid on, cook on the pressure setting for 3 minutes, valve to sealing, use a quick release. Stir and break up the cauliflower, garnish with cilantro, and add to rice or quinoa and serve!