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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
Great recipe – thank you! I’m new to instant pot and made this in mine tonight. added some coriander to the tomato mix as i had it in fridge and used 1/2 tin tinned tomatoes instead of fresh. worked out perfectly served with store bought naan breads.
Will make it for tomorrows lunch … 🙂
nice and easy recipe…
Wonderful recipe Richa! Made this yesterday with some green peas and coconut milk added in. It was a hearty meal with wholewheat parathas. Thanks for the recipe!
awesome
Hi Richa – I have your Vegan Richa cookbook. I absolutely love it and use it a lot. Delighted that you offer IP Recipes online too. I just purchased an Instant Pot and I am trying things out. Your Aloo Gobi recipe came out perfect. I tried some recipes from an Indian IP cookbook for which I am grateful, but it offers limited dishes. However, it is good practice with the machine. For the past 20 years, my diet is 90% Indian.
So if you come up with an IP book of your own, Richa, I would be thrilled.
Karen
Thats awesome! I am currrently writing one. It takes a while to finish up a book, but keep your eyes out for when it goes for pre-order
Delicious! Just wish I had cooked double, or triple. This will become a staple.
awesome!
Looking forward to making this for a big group! Question: Can I use canned tomatoes?
cauliflower in larger amounts will turn to mush under pressure. Use my skillet version or baked version for a big serving size. veganricha.com/?s=gobi+aloo
Followed the recipe exactly and ended up with hard potatoes, soggy cauliflower and the burn warning from my instant pot. I’ve never had anything burn in the instant pot before. Ended up wasting a whole head of fresh cauliflower. Even if I hadn’t gotten the burn notice and undercooked potatoes, the resulting sauce was bland. The amount of recommended spices are not enough for the recipe. I’ll be going back to my step-mother’s recipe. It may take hours but I guess it goes to show you can’t rush quality.
The potato cubes might have been too large. Veggies in Instant pot are tricky and this dish is easier in a skillet. If you got a burn signal, that could have thrown off the heating and hence the potatoes didnt cook. but the heat was enough to cook the cauliflower. Some Instant pot models are more sensitive, so you have to mix well to pick up any stuck bits, use slightly more liquid content and let the pot cool for a few mins after saute, before closing. also the mixture is still veggies. You can cook it on the stove top with additional water until potatoes are tender, the cauliflower will become mush. Just blend it up for a soup. Add more spices to taste. Or mix the blended potato cauliflower into any dal or curry. it adds volume and creamyness.
Made this tonight! This was SUPER delicious! Really quick and easy to make!❤️
awesome!
Such a quick easy recipe. I’ve tried to make other Indian recipes in the past that never came out quite right. This is spot on and smells and tastes amazing. Thanks for the no fail recipe and I can’t wait to try your other ones.
yay
How long would this last in the fridge? I wouldn’t freeze it because of the potatoes but guessing it would be okay for a few days?