Aloo Gobi is one of our favorite weeknight curries - a quick, flavorful blend of cauliflower, potatoes, onions, tomatoes, and a handful of everyday spices that comes together in just 20 minutes. Serve it with warm homemade parathas or naan and a simple raita, and you have a wholesome, nourishing meal the whole family will love.
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I especially enjoy making Aloo Gobi in the Instant Pot. It has become one of those Indian vegetarian recipes I rely on again and again because it cooks perfectly every time. With just 2 to 3 minutes of pressure cooking, the cauliflower and potatoes turn soft, tender, and full of flavor - no babysitting the stove, no constant stirring, and no worrying about anything getting mushy. It's truly the kind of easy, hands-off cooking I appreciate on busy days.
Over the years, the Instant Pot has become my go-to for so many of our everyday homestyle dishes. In addition to Aloo Gobi, I often make my Eggplant Curry and Aloo Beans in the Instant Pot too - simple, comforting, and ready in minutes. These recipes remind me of the meals I grew up with, and I love how effortlessly I can bring that warmth and nostalgia to our family dinner table.
Ingredient Notes
- Cauliflower - Known as "Gobi" or "Gobhi" in Hindi, cauliflower is a staple veggie in Indian kitchens. I highly recommend using fresh cauliflower florets for this recipe
- Potato - Known as "Aloo" in Hindi, I add either a 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.
- Other Vegetables -Fresh tomatoes bring a bright, tangy flavor to this curry, and I especially like using plum tomatoes for Indian dishes. You can also stir in a cup of thawed frozen green peas after pressure cooking to turn it into a delicious Aloo Gobi Matar.
- Spices - cumin seeds, turmeric, red chili powder, cumin powder, coriander powder, and homemade garam masala. For a more complex flavor, I love to use my mom's garam masala. It adds an earthy twist to this delicious Aloo Gobi. Note: I love using mild Kashmiri red chili powder in this recipe; it gives the dish a beautiful red-orange hue. If you are using a different chili powder or paprika, you may want to adjust the quantities. Chili powder can also be added at the end to taste, especially when serving the dish to younger children.
Tips for making Aloo Gobi 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.
How to Make Aloo Gobi
Serving
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 complement the flavors and textures. I promise you will love this gluten-free and vegan curry for a quick and easy weeknight meal.
Leftover Aloo Gobi can be refrigerated for up to 5 days. To reheat, simply microwave it.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Instant Pot Aloo Gobi | Potato and Cauliflower Stir Fry
Equipment
Recipe Video
Ingredients
- 1 tablespoon 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.
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
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Megan says
It was totally delicious! I used more potato and less cauliflower (one huge potato and one regular head cauliflower). It came out slightly mushy but I like it like that. Fall-apart delicious. I enjoyed it very much.
Archana says
Thank you for the lovely feedback! Indian curries usually have veggies well-cooked 🙂
František Klátil says
Tasty but next time I shall try to pressure cook for one minute only. Cauliflower turned out too soft after suggested 2 minutes of pressure cooking.
Archana says
You can reduce the pressure cooking time or cut cauliflower into big pieces.
Amy says
Excellent recipe! My cauliflower head was tiny so I added another russet, and the proportion was perfect. My cauliflower pieces were small but the 2 min. was perfect. I could have cooked it even longer for the potatoes. I won't cook under 2 min, however.
Archana says
Thank you for the lovely feedback!
Shan says
Wow this was so delicious and easy! I love her recipes and always look here first when I need to use up a vegetable.
Archana says
Thank you!
Anirudh says
can we cook this in stove top pressure cooker
Archana says
You can cook in stove top pressure cooker. I would do one whistle and then turn off the heat. Quickly depressurize. You can also cook the recipe on stove top. Simply cook covered for 15 minutes.
Megan Hill says
This is wonderful, and very easy.
Cass says
Hello, is it possible to use ground cumin instead of cumin seeds? Would I add them in with the other spices in step 3?
Archana Mundhe says
yes you can use ground cumin and add them with other ground spices.
Busterbird says
Delicious! I've already made it three times. The first time I had no fresh tomatoes so I used a small can of diced tomatoes and juice. So quick & easy. Thank you for posting!
Archana Mundhe says
Thank you so much! I'm so glad you loved the Aloo Gobi recipe and have made it three times already! Using canned diced tomatoes sounds like a great substitute—love how you made it work. Quick and easy meals are always the best!
Fay says
I am planning a (rather generic) Indian menu for a few guests and test drove this recipe today. I'm glad I did. It's very tasty and will make a great side dish, but wow, it was spicy! We had to add some yogurt to tone it down, and I am pretty sure that's not really authentic. I followed recipe exactly, using Rani Kashmiri chilli powder (and maybe the ginger added some heat, too). I will definitely cut back next on those time, because I know that my guests would never be able to tolerate that level of heat.
Archana Mundhe says
Thank you so much for the thoughtful feedback! I'm really glad you enjoyed the flavor and that it made it onto your menu. Kashmiri chili powder is usually milder, but some brands can definitely pack more heat than expected plus the ginger can add a nice kick too!
Totally okay to adjust the spice levels to suit your guests, yogurt is a great call, even if not traditionally part of the dish. I appreciate you taking the time to test it ahead, and I hope it’s a big hit at your gathering!
Jazzie says
Hi. I cooked for 2 mins and it was too mushy. I think i will stick to the stove next time for gobi. This was my first time making this. I have made alot of curries in my instant pot but i am still iffy to use for dry sabjis.
Thanks
Archana Mundhe says
Hi Jazzie, I am sorry it didn't work out for you. Here are few tips I have mentioned in the post -
1. Cut cauliflower into big 2 to 3-inch florets along with the stems.
2. Cut potatoes into thin wedges so they cook well along with the cauliflower.
3. Reduce the cooking time to 1 or 2 minutes if you like a bite to the cauliflower OR cook on low-pressure mode.
4. Press Cancel after the pressure cooking cycle is completed and immediately Quick Release the pressure to stop further cooking.
5. Open the lid and take out the inner insert, and put it on a trivet to stop further cooking.