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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Grubbing With Jess says
This looks delicious!!
Archana says
Thank you Jess! It is a simple and delicious recipe.
Sumith says
Great video presentation Archana!
Archana says
Thank you Sumith!
Lathiya says
Scrumptious ?
Archana says
Thank you Lathiya!
Starr @ The Misfit Baker says
Looks delicious! I keep seeing all these amazing dishes made with an Instant Pot, I'm going to have to get myself one!
Archana says
Thank you! I am loving cooking in my instant pot. Easy cleanup and delicious, healthy foods.
Cooking For The Time Challenged says
I am happy that I am looking at your blog. I am looking forward to exploring how to use the Instant Pot, and these recipes are a good place to start.
Archana says
Awesome! Let me know if you have any questions. You will love the ease of instant pot, delicious foods and sick cleanup!
3jamigos says
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!
Archana says
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.
fdm says
No video link available.
Archana says
Not Sure why the video was not playing. I have updated it again. Please check now. Thank you!
anjuli says
If I use frozen cauliflower florets (not thawed), do you still recommend putting water? Thanks.
Archana says
Hi Anjuli, I would put 2 tablespoon of water to make sure instant pot comes to pressure.
isenegger says
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.
Archana says
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!
Christine says
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!
Archana says
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!!
My Real Dish says
I'm so excited to try this! I LOVE your recipes and your site!!!
Archana says
Thank you Susan!
Jodi Fowler says
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!
Archana says
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.
Lizzie Violet says
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.
Cheers.
Archana says
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?
Margaret says
Hi - I think there’s an error in your ingredients list. 1/2 t of cumin or cumin seeds? The list says cumin but the instructions say cumin seeds, which I did not catch until after I’d mixed all my spices while preparing to cook.
Archana says
Hi Margaret. Sorry for the confusion. It is cumin seeds. I will correct the recipe. Thank you and I hope you like the dish.
Margaret says
Just finished making it...I also required more water for my Instant Pot to come to pressure. Also, my sauce did not have the same pretty red hue yours did. I’m accustomed to making aloo gobi with 16 ozs of diced tomatoes and their juices, so perhaps that’s the difference. The flavor is good. I’m going to add more tomatoes after the fact, and will enjoy it.
Archana says
Hi Margaret, I am glad you liked the flavor. Thats a lot of tomatoes but I bet it will taste yummy, next time you can add that whole can of tomatoes with the cauliflower and then you will not need any water, It will be delicious. Also, I use Kashmiri red chili powder which gives curries a pretty color. Tomatoes will do the same trick for you! Thank you for sharing your feedback. I love to hear from my readers.
Lauren says
I would like to double this recipe. Would the cooking time remain the same?
Archana says
Yes! Same time
Miguel says
I just made this and it is AWESOME! Question for you - does the spicy heat come solely from the kashmiri chili? Or does the garam masala add heat as well? I was testing the recipe, so I can make it again for my very young kids and even when I cut the Kashmiri chili to 3/4 tbs and the garam masala to 3/4 tsp, it is still VERY spicy. I read above, about substituting paprika for the kashmiri. But would that alone make it less spicy? Or do I need to cut the garam masala also? I have kids who are very sensitive to heat, so I need to make this VERY mild, if possible.
That said, it was DELICIOUS!!!
Archana says
Hi Miguel, Thank you for your feedback. Both red chili powder and garam masala add heat to this dish. I would make this dish with 1/4 tsp of red chili powder and 1/4 teaspoon of garam masala for kids. You can always sprinkle more later as needed.
Miguel says
Thank you so much! I ate the leftovers today and will make it all again next week with the new amounts. DELICIOUS. I have always wanted to try cooking Indian cuisine and this has given me some confidence 🙂
Archana says
You are welcome! I am glad you enjoyed the flavors. My blog also had a spinach daal recipe that is kid-friendly. You can just reduce or skip the green chilies. My children grew up eating that daal.
Harsha says
Great video presentation! I will make Aloo Gobhi soon. I made Daal dhokali, Dum Aloo, Vegetable pulav, Sambar, yogurt and every day tea with lid on and four boiled eggs. Love Instant pot and all these suggestions. Thank you Archana Deshmukh.
Archana says
You are welcome. Thank you for your lovely Feedback, Harsha!
Aravind says
Wow. Perfect recipe and instructions! I just followed it to the dot and it turned out to be perfect! Thank you very much
Archana says
You are welcome! Thank you for the feedback
Sabrina says
This came out very bland. I added in way more spices after pressure cooking, maybe double the amount called for in the recipe. I also added in garlic and ginger early in the cooking process.
Archana says
Hi Sabrina, I am glad it worked for you after doubling the recipe. Depending on the age and spices used in the garam masala it might be mild. Check out my recipe for the homemade garam masala with fresh spices - http://ministryofcurry.com/homemade-garam-masala-2/