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.
Jump to:
Instant Pot Aloo Gobi
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 add either 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
- Aloo Rasedar
- Palak Paneer
- Mushroom Masala
- Paneer Butter Masala | Paneer Makhani
- Mushroom Matar Malai
- Curried Eggplant
- Aloo Beans
Recipe
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
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
Equipment
Ingredients
- 1 tablespoon cooking oil
- ½ teaspoon cumin seeds
- 1 medium onion thinly sliced
- 1 teaspoons ginger paste
- 2 teaspoons garlic minced
- 2 plum tomatoes diced
- ¼ teaspoon ground turmeric
- 1 tablespoon kashmiri red chili powder Less if using a spicier chili powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1½ teaspoon garam masala Add ½ for a medium spicy curry
- 1 teaspoon kosher salt
- 1 medium russet potato peeled and cut into thin wedges
- 4 cups cauliflower florets cut into big 2 inch pieces
- 2 tablespoons water
Garnish
- ¼ cup cilantro finely chopped
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.
Video
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
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry
♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
Edith Goldman says
This was pretty easy - I spent more time chopping than cooking 🙂 I also made a few mistakes; here they are so you don't repeat them. All mistakes are my own and not the author's fault.
1. Cut the cauliflower into pretty large florets (you can always cut them smaller, later). The potatoes (about 1/2" dice) were perfectly cooked and the cauliflower (small florets) was somewhat mushy.
2. My husband doesn't care for very spicy food, so I skipped the cayenne. Big mistake - the aloo gobi came out very bland. I'll reseason it when I reheat it.
3. I was concerned the potatoes wouldn't cook thru, and set the IP to manual 2 minutes. Next time I'll go for 1 minute.
I was concerned there wouldn't be enough liquid to allow the IP to come to pressure, and added a few tbsps of water. This actually worked out very well.
Overall this is a keeper and I'll definitely make it again. Thank you, Archana!
Archana says
Hi Edith, Thank you for your detailed review and feedback. Your feedback will help a lot of readers and I will also incorporate some of the tips in the recipe.
I am glad you enjoyed the flavors and will make it again. This recipe is on our weekly menu.
Deepa says
If I want to make double, do I just double the full recipe including the water?
Archana says
Yes! And same pressure cook time
Kathy says
Excellent dish! Your chicken biryani is the best as well in the IP! Thank you for your site!
Archana says
Thank you for you lovely feedback Kathy! I am so glad that you are enjoying my recipes. I would appreciate if you can rate the recipes you have tried, the ratings can be done on the recipe card.
Louise Samson says
Another 5 star recipe for Archana.
The following might help other readers:
- I suspect my iPot heats up more than others in the sauté mode (this has happened to other bloggers I read), so I sauté at a lower mode when using lid.
- With only 1 tbsp of water, the IP DOES come to pressure (!).
- The cauliflower ALMOST turned out mushy, so should I try cooking at manual for 1 minute instead of 2 ?
Thank you, Archana. This, as always, is delicious!
Archana says
Thank you fir your detailed feedback Louise! Make sure to cut your cauliflower into big florets. Also you can either cook at low pressure or cook just for zero or 1 min for firmer cauliflower. Also turn the Instant pot off as you do the quick release and take the inner pot out to prevent over cooking.
nilam says
What does QR stand for?
Archana says
Quick release
Ami says
I can't wait to make this next week! Looks delicious! One of my favorite combinations!
Archana says
Thank you! Enjoy
Rachel says
I made this for the first time the other night to take to a pot luck. I love that I trust your recipes so much, I don't need to test them before making them for a party. This recipe was amazing. As all your recipes are. Thanks.
Archana says
Thank you so much Rachel for such an awesome feedback!
Noelle says
Hi there,
I want to make your recipe tomorrow, am hoping you get back to me soon but if not it's ok. Just wondering if I need to change anything in this recipe for a 3qt mini instant pot? It looks delicious, can't wait! Thank you in advance.
Archana says
Hi Noelle, No changes 🙂 Follow as is! I will love your feedback.
Noelle says
Hi Archana,
Thanks for getting back to me! I didn't get to make it that day, but made it tonight, and it was 5 star delicious!
I only had a problem with one thing, the cauliflower filled up the 3qt pot to the top almost and I had a heck of a time trying to mix it all together. Bits popping out all over, though I tried to be careful. So I took out a bit of the cauliflower, mixed it, cut up some of the bigger florets and added them back in. Next time I'll put in less overall. The flavour was great, and it was filling. Did it for 3 mins. The only other question I have is, there wasn't much 'gravy' to dip my Naan bread into. Should I add more water, is yours like that when you make it? I guess I'm used to getting it in Indian restaurants where it always seems to be swimming in gravy! 🙂
p.s. I thought I sent this, but see it's still here... I'm sending it again, if it shows up twice please delete second one for me? Thanks. 🙂
Archana says
Hi Noelle, Thank you for you detailed feedback. I am so glad you enjoyed the flavors and that the recipe worked for you 3 QT. To make more sauce, Add extra 1/2 cup of water and layer over some extra ground coriander (1 tbsp), 1 tsp ground cumin, 1/2 tsp garam masala or red chili powder.
Luc Perron says
Hello, I was wondering about using frozen cauliflower instead of fresh? Does that affect the cooking time? What is the general rule for using frozen veggies in your recipes? Thank you.
Archana says
I would add extra minute for frozen cauliflower. But if its cut small then 2 minutes of pressure cook time will work.
tim charlson says
your recipes seem to revolve around instant pot usage..I have a fine regular cook set, and don't need a kitchen gimmick...how about printing up recipes for non IP users as well??
Archana says
Sure will add stove top instructions too. I have already started doing it on some recipes.
Shallan says
I made this in my mini IP, and it was amazing. Thank you for a great recipe.
Archana says
Thank you!
Tracey says
Hi, I am wondering if tinned potatoes would be ok in this please? Being stuck at home I seem to be trying to cook meals from tinned and frozen veg at the mo and I’m very new to the instant pot! Thanks for a great recipe!
Archana says
I have not used tinned potatoes. Just read about them and seems like they are usually cooked? In that case you may not need to cook them again for 8 minutes, just 2 to 3 minutes should be good.
stephanie g. says
Hi Archana,
This recipe is another hit! Delicious! I followed the instructions and the tips. I did not know what to expect and in a few minutes an appetizing and delicious dish was cooked to perfection!
Thank you very much. Keep up the good work. Stay well. Stay safe.
Regards,
Stephanie G.
Toronto, Canada
Archana says
Thank you!
Iqra says
Turned out super Yummy
Steph says
Ready, flavorful, recipe that we'll make again soon. We added a can of chickpeas to make it more filling.
Rebekah Davis says
Hello!
Wondering what your thoughts are on using canned diced tomatoes? I'm having a struggle getting ahold of decent fresh tomatoes.
Not sure how much would equate to 2 plum tomatoes. Also wondering if I would omit or reduce the water . . .
Thanks for any advice you might have!
Rebekah
Archana says
Add 1 cup of canned tomatoes with juices and then omit the water altogether!
Rootd Rootd says
Excellent dish, you share i like this recipes its very informative thanks for sahring this pretty post thank you so much
Maneesha says
Another fabulous Indian instant pot recipe!! Loved it! The masala was perfect! Thank you so much!
Archana says
You are most welcome!
Mark O says
I'm a bit confused here. 2tbs of water. I sealed the IP set to 2 mins and the IP almost burned dry. I'd actually added extra water too.
IP needs minimum 250ml of water.
Followed all the other instructions.
Archana says
Hi Mark, vegetables like cauliflower release a lot of liquids when cooked and hence do not need as much water. There could have been 2 problems. One could be that the water you added all evaporated before closing the lid, or two the lid did not seal properly. Was the Instant Pot fully pressurized? You cal always add 1/4 cup of water but the aloo gobi will be more watery.
Anirudh says
Hello
Hwo to cook this in indian style pressure cooker?
Archana says
I would pressure cook for 1 whistle and then release the pressure immediately.