Name: Potato Cauliflower Curry / Aloo Gobi - Instant Pot, Pressure Cooker
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 medium head cauliflower, around 3-1/2 cups florets; 2 small potatoes, peeled and cut into wedges; 1 medium tomato, sliced lengthwise; 1 green chili, as per taste; 1/2 inch ginger, finely chopped; 1/2 teaspoon CUMIN SEEDS; 1/8 teaspoon ASAFOETIDA; 2 tablespoon of oil; 1/2 teaspoon TURMERIC POWDER; 2 teaspoon CORIANDER POWDER; 1/2 teaspoon RED CHILI POWDER, adjust to taste; 1/2 teaspoon DRY MANGO POWDER; 1/2 teaspoon GARAM MASALA; salt to taste; Handful of fresh cilantro

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Simple, easy and delicious Aloo Gobi or Potato Cauliflower curry is a popular dish from Indian Cuisine. Super simple, comforting and one-pot meal cooked to perfection in Instant Pot in no time.

ALOO GOBI {POTATO CAULIFLOWER CURRY}

One of the simplest, yet most delicious recipes and my all time favorite, Aloo Gobi or Potato Cauliflower Curry. This delicious dish is made with gobi(cauliflower), aloo(potatoes) and some Indian spices, is my go to recipes for busy week nights. Cooked in no time this recipe is perfect for anytime. Make it on a regular day or even for parties, potlucks, this recipe is absolutely 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 consists of gobi or cauliflower, aloo or potatoes, and some Indian spices. I make this recipe in different ways too, depending upon 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 recipe you may have tried before.

This recipe is made in Instant Pot (See the recipe notes for stove top pressure cooker instructions). Cooking gobi or cauliflower is bit tricky, many a 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 very important role. Depending upon the moisture, the time to build up pressure will vary. The longer it is cooked in 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 ?

PREP VEGGIES FOR ALOO GOBI {POTATO CAULIFLOWER CURRY}

Prepping the veggies right is a 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 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 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 tablespoon of water instead of tomato.

HOW TO COOK ALOO GOBI {POTATO CAULIFLOWER CURRY}

This delicious, aloo gobi or potato cauliflower curry, comes together in no-time. With just couple of veggies to chop and few spices, to can make this perfect aloo gobi in under 30 minuter. Perfect for 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 Instant pot or stove top pressure cooker, either way this turns out simply delicious. Please refer to the post earlier for – PREP VEGGIES FOR ALOO GOBI {POTATO CAULIFLOWER CURRY}

RECIPE VIDEO – ALOO GOBI

INSTANT POT ALOO GOBI {POTATO CAULIFLOWER CURRY}

Once you have prepped the veggies, its 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 ?

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!!

STOVE TOP 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.

TIPS FOR THIS PERFECT ALOO GOBI {POTATO CAULIFLOWER CURRY}

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 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.

WHY 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.

WHY 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 tablespoon of water instead of tomato.

HOW TO SERVE AND STORE ALOO GOBI {POTATO CAULIFLOWER CURRY}

Aloo gobi stays fresh in refrigerator for 2-3 days.

I personally do not prefer to freeze aloo gobi. If frozen, I feel it does not taste the same.

Aloo gobi is best served with some Indian flatbread such as roti, paratha or naan. Aloo gobi pairs well with Rajma Masala ( Kidney Beans Curry ),Lobia Masala ( Black Eyed Peas Curry ) or Dal Makhani ( Madras Lentils)

Enjoy this super simple, delicious Aloo Gobi (Potato Cauliflower curry) any time!!

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