Instant Pot Aloo Gobi – A classic Indian dish made with potatoes, cauliflower, and simple spices in the instant pot. This recipe is vegan, gluten-free, and cooked to perfection in an Instant Pot (Pressure Cooker) in no time.
One of the simplest, yet most delicious recipes, and my all-time favorite, is Aloo Gobi or Potato Cauliflower Curry. This delicious dish is made with gobi(cauliflower), aloo(potatoes), and some Indian spices, which are my go-to recipes for busy weeknights. Cooked in no time this recipe is perfect for any time. Make it on a regular day or even for parties, or potlucks, this recipe is a crowd-pleaser.
Aloo Gobi is made in many different ways depending upon the place of origin in India. Though basic ingredients remain the same and consist of gobi or cauliflower, aloo or potatoes, and some Indian spices. I make this recipe in different ways too, depending on the occasion and availability of ingredients.
Besides, the basic ingredients, I like to add tomatoes also. Sometimes, I also add onion and garlic to this recipe. The recipe I am sharing today is the one without using any onion and garlic. This recipe is one of the simplest and quickest recipes you may have tried before.
Jump to:
- Recipe Video: Instant Pot Aloo Gobi
- About Instant Pot Aloo Gobi
- How to prep veggies for Instant Pot Aloo Gobi?
- How to cook Aloo Gobi In Instant Pot?
- Instructions For Instant Pot Aloo Gobi
- Instructions For Stovetop Pressure Cooker
- Tips For Perfect Aloo Gobi In Instant Pot
- How to store Instant Pot Aloo Gobi?
- How to serve Instant Pot Aloo Gobi?
- Indian Gobi | Cauliflower Recipes
- Instant Pot Aloo Gobi | Pressure Cooker Potato Cauliflower Curry
- More Instant Pot Indian Recipes
Recipe Video: Instant Pot Aloo Gobi
About Instant Pot Aloo Gobi
This recipe is made in Instant Pot (See the recipe notes for stovetop pressure cooker instructions). Cooking gobi or cauliflower in a pressure cooker is a bit tricky, many times the gobi (cauliflower) turns soggy or mushy. Understanding the key things does help in making a perfect recipe always.
When pressure cooking cauliflower, moisture in the cauliflower plays a very important role. Depending upon the moisture, the time to build up pressure will vary. The longer it is cooked in a pressure cooker, the chances are high that the cauliflower will turn soggy or mushy.
Today, I will walk you through the basic and foremost important things to follow while making this amazing aloo gobi in Instant Pot. I hope this recipe turns out amazing for you too, as it does for me always in my Instant Pot.
How to prep veggies for Instant Pot Aloo Gobi?
Prepping the veggies right is the key to a delicious, non-mushy potato cauliflower curry. These simple steps have helped me get perfect aloo gobi in Instant Pot each time.
Cauliflower: Cut the gobi (cauliflower) in bite size pieces, keep the same size of the florets, medium.
Rinse the cauliflower florets in a colander and keep it aside for 20-30 minutes, for all the excess water to drain through the colander. If you don't have time, spread the cauliflower florets on a clean kitchen towel and pat dry the florets. Thus, by doing this process we are assuring that there is no excess water in the cauliflower before cooking.
Potatoes: Cut the potatoes into wedges. (I take a small potato and cut it lengthwise, into 4 pieces) Reason for doing this is to assure that potatoes and cauliflower cook in the same time in the pressure cooker without being overcooked/or undercooked.
Tomatoes: I like to add a tomato. I cut the tomato lengthwise, just to keep the uniformity in the vegetables. However, it does not matter how you chop the tomato.
Tomato not only adds flavor to this dish but also adds the required amount of moisture to cook the cauliflower and potatoes in the pressure cooker without using any additional water. Alternatively, you can also add 1-2 tablespoons of water instead of tomato.
How to cook Aloo Gobi In Instant Pot?
This delicious, aloo gobi or potato cauliflower curry, comes together in no time. With just a couple of veggies to chop and a few spices, you can make this perfect aloo gobi in under 30 minutes. Perfect for a busy weeknight dinner, pair it with some roti, naan and you have the most amazing Aloo Gobi, ready to be devoured.
You can make this in an Instant Pot or stove-top pressure cooker, either way, this turns out simply delicious. Please refer to the post earlier for - How to prep veggies for Instant Pot Aloo Gobi?
Once you have prepped the veggies, it's time to cook this amazing aloo gobi in Instant Pot which is ready in under 10 minutes. Yes, in under 10 minutes, you can relish this yummylicious aloo gobi.
Instructions For Instant Pot Aloo Gobi
Turn ON saute mode(more). When it displays "HOT", add oil, cumin seeds, asafoetida, turmeric powder. Mix well.
Add cauliflower florets, saute for 1-2 minutes. Add potatoes, tomatoes, ginger, green chili, dry spices - coriander powder, red chili powder, dry mango powder, and salt to taste. Mix well.
Saute for 2-3 minutes, you will notice the tomatoes have soften a little and there is some moisture in the pot. At this point, close the Instant Pot, vent sealed and cook for manual/pressure cook mode (high) for "0" minutes. Yes, only "ZERO" minutes (this is not a typo!!) is all you need to cook this amazing aloo gobi.
As soon as the Instant Pot beeps, release the pressure manually. Add garam masala and fresh cilantro, mix gently. Serve this delicious aloo gobi with some Indian flatbread-roti, naan, or paratha!!
Instructions For Stovetop Pressure Cooker
For stove top pressure cooker, follow the same instructions as discussed in the recipe. After the first whistle, turn off the heat. Followed by quick release pressure manually. Open the pressure cooker. Rest of the steps remain the same as Instant Pot.
Tips For Perfect Aloo Gobi In Instant Pot
Cut the gobi (cauliflower) in bite-size pieces, keep the size of the pieces medium. Rinse in a colander and keep it aside for 20-30 minutes, for all the excess water to drain through the colander. If you don't have time, spread the cauliflower florets on a clean kitchen towel and pat dry the florets. Thus, by doing this process we are assuring that there is no excess water in the cauliflower before cooking.
Cut potatoes into wedges: This is to assure that potatoes and cauliflower cook in the same time in the pressure cooker without being overcooked, or under-cooked.
Add tomato: Tomato is optional. I like to add a tomato as it adds flavor to this dish and also required amount of moisture to cook the cauliflower and potatoes in the pressure cooker without using any additional water. Alternatively, you can also add 1-2 tablespoons of water instead of tomato.
How to store Instant Pot Aloo Gobi?
Aloo gobi stays fresh in refrigerator for 2-3 days.
I do not prefer to freeze aloo gobi. If frozen, I feel it does not taste the same.
How to serve Instant Pot Aloo Gobi?
Aloo gobi is best served with some Indian flatbread such as roti, paratha or naan.
Aloo gobhi pairs well with Rajma Masala | Kidney Beans Curry, Lobia Masala | Black Eyed Peas Curry, or Dal Makhani | Madras Lentils.
Serve homemade yogurt, Onion Tomato Raita, or Dahi Vada for a complete meal.
Enjoy this super simple, delicious Instant Pot Aloo Gobi (Potato Cauliflower curry) any time!!
Indian Gobi | Cauliflower Recipes
Love Indian Cauliflower? Here're some more Indian Cauliflower Recipes for you to try?
- Soya Gobi Matar Using Homemade Bhuna Masala
- Gobi Kheema Matar
- Aloo Gobi Matar
- Gobi Matar Masala
Instant Pot Aloo Gobi | Pressure Cooker Potato Cauliflower Curry
Equipment
Ingredients
- 1 medium head cauliflower, around 3-½ cups florets
- 2 small potatoes, peeled and cut into wedges
- 1 medium tomato, sliced lengthwise
- 1 green chili, as per taste
- ½ inch ginger, finely chopped
- ½ teaspoon cumin seeds
- ⅛ teaspoon asafoetida
- 2 tablespoon of oil
Dry Spices:
- ½ teaspoon turmeric powder
- 2 teaspoon coriander powder
- ½ teaspoon red chili powder, adjust to taste
- ½ teaspoon dry mango powder
- ½ teaspoon garam masala
- salt to taste
For garnish:
- Handful of fresh cilantro
Instructions
Instant Pot Aloo Gobi
- Turn ON saute mode (more). When it displays "HOT", add 2 tablespoon of oil, cumin seeds, asafoetida and turmeric powder.
- Add cauliflower florets. Mix well. Saute for 1-2 minutes.
- Add potatoes, tomatoes, ginger, green chili. Add coriander powder, red chili powder, dry mango powder, salt to taste. Mix well. Saute for 2-3 minutes.
- Turn off Instant Pot. Close the IP lid.
- Turn on Manual/Pressure cook mode (high), "0" minutes, vent sealed.Note: "ZERO" minutes is NOT a typo! Please check recipe notes for details!!
- When Instant Pot beeps, quick release pressure manually. Open the IP lid.
- Add garam masala, mix gently.
- Aloo gobi is ready to be served. Garnish with some fresh cilantro. Enjoy!!
Stovetop Pressure Cooker Aloo Gobi
- For stove top pressure cooker, follow the same instructions as discussed in the recipe. After the first whistle, turn off the heat. Followed by quick release pressure manually. Open the pressure cooker. Rest of the steps remain the same as Instant Pot.
Notes
- Please refer to the post for the following:
- How to prep veggies for Instant Pot Aloo Gobi?
- Tips for perfect Aloo Gobi in Instant Pot
- How to store Instant Pot Aloo Gobi
- How to serve Instant Pot Aloo Gobi
- Adjust the spiciness as per taste. Reduce red chili powder or garam masala for milder flavor.
- Tomato adds flavor and required moisture to cook cauliflower and potato without any additional water. You may add 1-2 tablespoons of water instead of tomato.
- Lemon juice may be used instead of dry mango powder. If using lemon juice, add it at the end, once the cauliflower is cooked.
- Onion and garlic may be added. If adding onion and garlic to the recipe, add it before adding cauliflower and saute for a min or so.
- The actual cooking time depends on the time it takes to build up pressure in the Instant Pot plus the time set using cooking mode. It takes around 5-7 minutes to build up pressure. That means cauliflower has been cooking for these 5 minutes. So after 5 minutes of pressure build-up, it goes to Manual/Pressure cook mode, which is set to "zero" minutes and stops from further cooking.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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