Aloo Gobhi is our go-to weeknight cauliflower curry with potatoes, onions, tomatoes and some of our favorite spices. Usually paired with spinach daal and rice or simply served with warm homemade parathas, it makes a nourishing weeknight meal.
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.
The recipe uses basic spices – cumin seeds, turmeric, red chili powder, cumin powder, 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.
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 cook time to 1 or 2 minutes if you like a bite to the cauliflower OR cook at low pressure.
- 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.
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:
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
- 1 medium onion thinly sliced
- 2 plum tomatoes diced
- 4 cups cauliflower florets cut into big 2 inch pieces
- 1 medium potato peeled and cut into thin wedges, I use russet potatoes
- 1 tablespoon cooking oil
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric
- 1 tablespoon mild Kashmiri red chili powder Less if using a spicier chili powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1-1/2 teaspoon garam masala Add 1/2 for a medium spicy curry
- 1 teaspoon kosher salt
- cilantro for garnish
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 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 1 tablespoon of water. Mix well.
Put the Instant Pot lid on with pressure valve to sealing. Select Pressure Cook / Manual (Hi) for 3 minutes. Note: Cook for only 2 mins if you like cauliflower to be more firm.
Press Cancel to turn the Instant Pot off. Quick Release and stir gently. Garnish with cilantro. Serve hot with naan, paratha or toasted pita bread.
Recipe Video
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
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.