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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
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.
Garnish with cilantro. Serve hot with roti, paratha or warm pita bread.
- 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.
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