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Instant Pot Aloo Gobi – Curried Potato Cauliflower. 1 Pot Aloo Gobhi. Gobi Aloo Masala. Vegan Gluten-free Soy-free Nut-free Recipe. Instant Pot Pressure Cooker or Skillet.
Aloo Gobi or Gobi Aloo – Spiced Potato and Cauliflower is a favorite side with Indian meals. A simple Spiced Vegetable stir fry that is often served with Dals or curries. My mom’s version is cooked in a skillet over low medium heat until the cauliflower is just about cooked, often with just toasty whole cumin seeds to add the flavor and bit of ginger and garlic.
This version has a tomato onion sauce and is made in the Instant Pot. It takes roughly the same amount of time as on stove top as the IP takes about 8 to 10 minutes to come to pressure. IP works as you can schedule the cooking for later. Cauliflower tends to cook quickly and over cook under pressure, so be careful with the times. I usually cook the potatoes for a few minutes on saute before adding the cauliflower and bringing it to pressure. The extra time allows for the sauce to thicken slightly as well as for the potatoes to start cooking before the cauliflower. If you add them at the same time, the potatoes can tend to be a bit too al dente. 1-2 minutes under pressure for large cauliflower florets is time enough. For a restaurant style aloo gobi, toast some cumin seeds in olive oil or vegan butter and garnish, a good sprinkle of garam masala as well.
Also see skillet instructions in the Recipe notes. My Mom’s Gobi Aloo Matar here which is a dryer side with just spices. Lets make this Spiced Potato Cauliflower Curry.
This is the basic recipe for aloo gobi. I usually prefer to toast cumin seeds at step 1 before adding the blended mixture. Any whole spice toasted adds a deeper flavor profile. Try some coriander seeds, panch phoron blend, nigella seeds or mustard seeds for variation. Berbere instead of garam masala (its so good with berbere!) or some dried fenugreek leaves (kasoori methi) also work wonders for the flavor!
There are many memories associated with aloo gobi. It is a staple side served at most events, at weddings, at festival potlucks. For the special occasions, it is cooked in a heavy bottom vessel, with copious amounts of oil used so that veggies dont stick and burn.
This version can be made without any oil as there is enough liquid in the recipe. There are recipes that benefit from stove top cooking for small serve amounts and Aloo Gobi is one of them. I personally make this in IP for a larger quantity for entertaining and the skillet version for everyday meal (which is usually half the recipe).
I usually add cayenne and garam masala as garnish. The flavors can tend to dilute a bit while pressure cooking.
Whats you favorite spice combination for aloo gobi? This a versatile recipe with various spices or veggies to use. If you make it, let me know in the comments how it turned out!
Video:
Instant Pot Aloo Gobi - Curried Potato Cauliflower
Ingredients
- 1/2 small onion
- 2 tomatoes
- 6 to 7 cloves of garlic
- 1 inch ginger
- 1/2 hot green chile
- 1 tsp oil
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 1/2 to 1 tsp garam masala
- 3/4 to 1 tsp salt
- 1/2 tsp paprika
- 2 medium potatoes, cubed small
- 1 small cauliflower, chopped into large florets
- cayenne/pepper flakes, garam masala, cilantro and lemon for garnish
Instructions
- Blend the onion, tomato, garlic, ginger, green chile until smooth.
- Put the Instant Pot on saute mode. When hot, add oil. (* At this point you can add 1/2 tsp cumin seeds and cook until they darken slightly.) Add the onion tomato puree to the pot. Rinse the blender using 1-2 tbsp of water and add to the pot.
- Add the spices and potato and mix well. Cover with a glass lid that fits the pot and cook for 4-5 minutes.
- Add the cauliflower and mix in well. Close the Pot lid to sealing. Select Manual 2 minutes for low pressure(preferred) Or 0 minutes on high pressure. (0 mins or half whistle with Stove top pressure cooker).
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Instant Pot recipes from the blog
Lentil Veggie Dhansak – Lentil Veggie Stew in IP. GF
Chana Saag – Chickpea Spinach Curry. GF
Kohlapuri Veggies – Veggies in sesame coconut sauce GF
Aloo Palak Dal- Potato Spinach Lentils in IP. GF
You should never cover your instant pot while in Sautee mode. The instructions say that.
Its not fully covered, the lid has a steam hole.
much better than the premade aloo gobi seasoning packets. not as oily and delicious as restaurant aloo gobi- probably for the better. it hits the spot and I’m glad that it uses such a low amount of oil. much healthier and still super tasty. definitely will remake- i will try a diff variation of timing bc i did find the cauli mushier but potatoes perfect (used low pressure for 2 min). might try baking the cauliflower first and adding in last because i do like a crispy cauli. thank you!
Awesome! Yes baked cauliflower at the end will be perfect in it.
when you say “Blend the onion, tomato, garlic, ginger, green chile until smooth” just to confirm, you have to put it in a blender?
Thanks
yes
The ingredient list says ground cumin but the directions say cumin seeds. I’m confused. Help!! 🙂
its ground. The cumin seeds are optional, hence the instruction is in brackets. if you use them, they are in addition to the listed spices. Otherwise just add the ground cumin and other spices on the step where it says to add all spices.
Great! Thank you so much! Can’t wait to make this!
Made it this evening in the IP. Came out perfect. I added a can of coconut milk because my husband likes creamy Indian dishes and it was very delicious. Thanks so much for the recipe!
awesome!
What if you don’t have a glass lid?
You could try a lid from another pot
I made this, and it turned out really well. Delicious! Thanks for the recipe 🙂
Awesome!
You are so right – using IP creates a depth of flavors that’s not obtained in the skillet. I’m so glad I tried it in IP. It was so easy and husband declared it to be the best Aloo Gobi ever and I’ve been making it in the skillet for 20 years. Only adjustment I will make is to reduce the Manual pressure time. It was just slightly overcooked even though I released the pressure right away.
I think i meant the other way around, that certain dishes are better made in a skillet, like aloo gobi. I like it much more in a skillet cooked at low temperature for maximum flavor infusion 🙂
Hah – 🙂 then my brain must have switched it around because it certainly was better in IP than in the skillet. And I used a teaspoon of EVOO in IP along with some vegetable broth.
Richa, Richa, Richa! My husband loves aloo gobi and I have never been able to make it to perfection until now. Thank you so much!
Hi Richa,
I’ve already did this recipe but i’d like to double it with my IP. How should i adjust the time?
Thanks in advance for your answer
I would still do 0 minutes With the larger amount the pot will take longer to come to pressure and the food will cook in that time.