Aloo Gobhi – Instant Pot

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Aloo Gobhi – Our go to weeknight curry, with cauliflower and potatoes cooked with onions, tomatoes and some of our favorite spices! I have started making aloo gobhi in my Instant Pot and I am amazed to see how perfectly tender the cauliflower and potatoes cook in a short time. I use some basic spices – cumin seeds, turmeric, red chili powder, cumin-coriander powder and homemade garam masala. The red chili powder I use is called ‘Kashmiri red chili powder’. It is a very mild chili powder that gives a beautiful red-orange hue to the curries. 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 and adjusted to taste. I love adding onions and tomatoes to this recipe as it makes the curry moist and tangy without overpowering the flavors. This is a simple stove top recipe that is adapted for Instant Pot and excluding the pre-heat time, can be cooked in 2-3 mins. In this video, I cooked it for 3 mins, but for a more al-dente cauliflower, you can cook it for 2 mins. Make sure to cut the potatoes in thin wedges so they cook well within 2-3 min of pressure cooking. The quick release is important step in this recipe to avoid overcooking the cauliflower.

Here is the video on this delicious Aloo Gobhi in Instant Pot:

4.5 from 4 votes
Aloo Gobhi
Aloo Gobhi - Instant Pot
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
Aloo Gobhi - A healthy, delicious potato and cauliflower curry made with aromatic spices in under 10 mins in an Instant Pot!
Course: Entree
Cuisine: Indian
Servings: 2
Author: Archana Mundhe
  • 1 medium onion thinly sliced
  • 2 plum tomatoes diced
  • 4 cups cauliflower florets Big 2 inch pieces
  • 1 medium potato peeled and cut into wedges, I use russet potatoes
  • 1 tbsp cooking oil
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1 tbsp mild Kashmiri red chili powder Less if using a spicier chili powder
  • 1 tbsp cumin-coriander powder spice blend
  • 1-1/2 tsp garam masala Add 1/2 for a medium spicy curry
  • 1 tsp salt
  • cilantro for garnish
  1. Turn Instant Pot to Saute mode.
  2. Once the hot sign displays add oil and cumin seeds. Sauté for 30 secs.
  3. Add onions and mix well. Cook covered with a glass lid on for 1 min.
  4. Add tomatoes, mix and cook covered for another min.
  5. Add turmeric, red chili powder, cumin-coriander powder, garam masala and salt. Mix well.
  6. Add potatoes and cauliflower florets. Add 1 tablespoon of water. Mix well.

  7. Put Instant Pot lid on with pressure valve to sealing. Cook on Manual(Hi) for 3 mins. Note: Cook for only 2 mins if you like cauliflower to be more firm.
  8. Quick Release and stir gently. Garnish with cilantro.
  9. Serve hot with naan, paratha or toasted pita bread.


26 thoughts on “Aloo Gobhi – Instant Pot

    1. Awesome! Let me know if you have any questions. You will love the ease of instant pot, delicious foods and sick cleanup!

  1. Love your site. For this dish I don’t have a cumin-coriander blend but I do have the individual spices. What would the ratio be to make the blend? Thanks!

    1. Thank you! Half cumin and half coriander seeds. Lightly toast both and grind. You can make extra as it goes well in many Indian curries. Let me know how you like it.

  2. Hi, really liked the recipe and for my first go at Aloo Gobi it worked out great. I used the spicier chili powder and almost blew everyone’s head off – oops lesson learned. A do again.

    1. Hi! Thank you for your feedback. I agree that some red chili powders can be very hot. I love kashmiri chili which is bright red but mild. Also you can always add chili later per taste. Aloo Gobhi is on repeat for us!

  3. Ok this is a new favorite. Thank you so much! I already loved the other recipes you had posted but I swear I could eat the entire pot full of this myself! I used Paprika instead of Kashmiri Chili as i am not big on a lot of heat and it was super tasty. I used the 2 minute method and the texture was just right for me. Looking forward to more recipes!

    1. Hi Christine!! Thank you for the feedback. So happy to hear that you enjoyed this recipe!! Paprika is a good substitute. I agree depending on the size of the cauliflower 2 mins is a good time for cauliflower. I will keep posting more recipes!!

  4. Do you think that I could use cabbage instead of the cauliflower? If so, how do you think I would adjust the cooking? I’ve never done cabbage in the instant pot!

    1. Hi Jodie, Cabbage would work but cut it into big pieces. Cut potatoes into thin sliced so the cooking time will work for both vegetables. Ofcourse, cabbage wont be as crunchy but with all the spices it will taste great! Let me know how it comes out for you.

  5. Hi. I tried this recipe out in my IP and you don’t have enough liquid listed in your recipe. For an IP to come to pressure there needs to be at least 1 to 2 cups of water. I tried it with the amount of liquid you suggested and when my IP wouldn’t come to pressure (as my intuition told me it wouldn’t) I added 1.5 cups of water and it came to pressure. You may want to adjust your recipe to reflect this.


    1. Hi Lizzie! Thank you for reaching out. You are generally right about the 1 cup liquids rule for Instant Pot. But, cauliflower releases a lot of water as it cooks. Hence for this recipe I use less water. Not sure how long you waited for it to come to pressure?

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