Aloo Gobi is our go-to weeknight cauliflower curry with potatoes, onions, tomatoes, and a few basic spices that is ready in just 20 minutes. Serve with warm homemade parathas or naan and a side of raita makes for a perfect nourishing meal.
Note: Original post published in April 2017 has been updated with new photos and a video.
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Cooking Curry in the Instant Pot
I love to make aloo gobi in the Instant Pot Pressure Cooker. In just 2 to 3 minutes of pressure cooking time, the cauliflower and potatoes are cooked nice and tender. Plus, there is no need to constantly stir or watch over the stove making it a hassle-free recipe.
Aloo Gobi Ingredients
- Cauliflower – Known as “Gobi” or “Gobhi” in Hindi, cauliflower is a staple veggie in our home that is low in calories, high in fiber, and a great source of nutrients.
- Potato – Known as “Aloo” in Hindi, I ladd either a russet or a red potato to this curry. Just make sure to cut them thin so they cook in the short pressure cooking time that is required for the cauliflower
- Tomatoes – Fresh tomatoes are nutrient dense and add a tangy acidic flavor to curries. I like to use plum or aroma tomatoes for Indian cooking.
- Onion – High in vitamins, minerals and anti-oxidants onions add a subtle sweetness to food after cooking. I use yellow onion in this recipe but you can also use red onion instead.
- Spices – cumin seeds, turmeric, red chili powder, cumin powder, coriander powder, and homemade garam masala. I love using the mild Kashmiri red chili powder in this recipe that gives a beautiful red-orange hue to the dish. Note: If you are using a different chili powder or paprika, you may want to adjust the quantities. Chili powder can also be added in the end to taste especially when serving the dish to younger children.
Variations
- For a more complex flavor, substitute the garam masala with 2 teaspoons of my mom’s authentic garam masala. It will add an earthy twist to this delicious restaurant-like Aloo Gobi.
- Stir in a cup of frozen-thawed green peas after the pressure cooking cycle for a delicious Aloo Gobi Matar.
Tips for making Aloo Gobhi in Instant Pot
- Cut cauliflower into big 2 to 3-inch florets along with the stems.
- Cut potatoes into thin wedges so they cook well along with the cauliflower.
- Reduce the cooking time to 1 or 2 minutes if you like a bite to the cauliflower OR cook on low-pressure mode.
- Press Cancel after the pressure cooking cycle is completed and immediately Quick Release the pressure to stop further cooking.
- Open the lid and take out the inner insert and put it on a trivet to stop further cooking.
Step by Step Instructions
- Turn the Instant Pot to Sauté mode and heat oil. Add cumin seeds. Sauté for 30 seconds. Add onions and mix well. Cook covered with a glass lid on for 1 minute.
- Add ginger, garlic, and tomatoes, mix and cook covered for another minute.
- Add turmeric, red chili powder, coriander powder, cumin powder, garam masala, and salt. Add potatoes and cauliflower florets. Add 2 tablespoons of water. Mix well.
- Put the Instant Pot lid on with the pressure valve to sealing. Select Pressure Cook / Manual (Hi) for 2 minutes.
- Press Cancel to turn the Instant Pot off. Quick Release and stir gently. Garnish with cilantro.
How to serve Aloo Gobi
We love serving aloo gobi with hot roti or parathas along with spinach dal and rice. Don’t forget to add a side of raita or kachumber to compliment the flavors and textures. I promise you will love this gluten-free and vegan curry for a quick and easy weeknight meal.
Storing
Any leftover Aloo Gobi can be refrigerated for up to 5 days. To reheat simply microwave it.
More Simple Indian Vegetarian Recipes
Recipe
Instant Pot Aloo Gobi | Potato and Cauliflower Stir Fry
Aloo Gobi is a delicious vegan potato and cauliflower curry made with aromatic spices, pressure cooked in under 10 minutes in an Instant Pot
Servings: 4
Calories: 130kcal
Ingredients
Instructions
Turn the Instant Pot to Sauté mode and heat oil. Add cumin seeds. Sauté for 30 seconds.
Add onions and mix well. Cook covered with a glass lid on for 1 minute. Add ginger, garlic, tomatoes, mix and cook covered for another minute.
Add turmeric, red chili powder, coriander powder, cumin powder, garam masala and salt. Add potatoes and cauliflower florets. Add water and mix well.
Put the Instant Pot lid on with the pressure valve to sealing. Pressure Cook for 2 minutes.
Press Cancel to turn the Instant Pot off. Quick Release and stir gently.
Notes
- Cut cauliflower into big 2 to 3-inch florets along with the stems.
- Cut potatoes into thin wedges so they cook well along with the cauliflower.
- Press Cancel after the pressure cooking cycle is completed and immediately Quick Release the pressure to stop further cooking.
- Open the lid and take out the inner insert and put it on a trivet to stop further cooking.
Nutrition
Calories: 130kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 652mg | Potassium: 704mg | Fiber: 5g | Sugar: 4g | Vitamin A: 932IU | Vitamin C: 59mg | Calcium: 57mg | Iron: 2mg
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