If you love simple, comforting Indian food, Aloo Gobi (potato and cauliflower curry) is a dish you can never go wrong with. This humble yet flavorful curry is a staple in many Indian homes and pairs beautifully with roti, paratha, or naan. Making it in the Instant Pot means you can have perfectly cooked, delicious Aloo Gobi in just 20 minutes—without babysitting the stove!
Aloo Gobi is a popular Punjabi dish that can be found in nearly every Indian restaurant, and it is a classic Punjabi dish frequently made at home. Growing up, my mom always had this aloo gobi in weekly rotation. It is naturally vegan and gluten-free.
This is hands down one of the best Indian Cauliflower Recipes. Here I am sharing the Instant Pot or pressure cooker recipe. If you don’t have an Instant Pot, don’t worry, I have also shared my stovetop aloo gobi and air fryer aloo gobi recipe.
I am picking about my aloo gobi. I absolutely don’t enjoy overcooked or mushy aloo gobi. I have tested this recipe multiple times and shared my tips to ensure you get perfectly cooked aloo gobi, even when using the Instant Pot.
If you want to try more cauliflower recipes, try this Cauliflower Soup, Tandoori Cauliflower, and Cauliflower Fritters.
Table of Contents
Watch How to Make Instant Pot Aloo Gobi
Before You Get Started
Aloo Gobi is simple to make, but there are a few little things that can make all the difference between perfectly cooked veggies and a mushy curry. Keep these points in mind before you begin:
Cutting Veggies: Slice the potatoes into wedges and cut the cauliflower into large 2-inch florets (see the image below). This will ensure the potatoes cook well within the short cooking time, and the cauliflower does not overcook.
Don’t add too much water: Aloo Gobi should be a mostly dry curry. Cauliflower also releases liquid as it cooks. Adding too much liquid will make the aloo gobi soupy.
Pressure Cook Time: I have pressure-cooked for only 2 minutes, as that is enough time for the veggies to cook perfectly.
Quick Pressure Release: Do a quick release as soon as the Instant Pot beeps. This will ensure the veggies don’t overcook.
Finish with fresh flavors: A sprinkle of garam masala and a squeeze of lemon juice at the end really brightens up the dish. You can also add some dried fenugreek leaves if you like. Gently crush them between your palms before adding.
Add Green Peas: Many people like to add green peas to make Aloo Gobi Matar. You can add 1/2 cup of frozen green peas just before pressure cooking if you like.
Storage: Aloo Gobi stores well in the refrigerator for up to 3-4 days, making it ideal for meal prep. I prefer to microwave it when reheating.
Ingredients
This simple stir-fry has very basic ingredients. I use Russet potatoes and fresh cauliflower when making aloo gobi. For the flavor base of the curry, use yellow onions and Roma or plum tomatoes.
How to Make?
This Aloo Gobi can be prepared in under 20 minutes using the Instant Pot. The main time is in cutting the aromatics, tomatoes, potatoes, and cauliflower.
Saute Aromatics: We start with forming the base of the curry. Start by using the sauté function on your Instant Pot. Heat oil, add cumin seeds, and let them sizzle. Then add sliced onions. Sauté for 1 minute, then add diced green chili, ginger, and garlic.
Note: I like to slice the onions, but you can dice them if you prefer.
Add Flavor Boosters: Add chopped tomatoes and all spices. I have used turmeric, coriander powder, Kashmiri red chili powder, and salt.
Note: I prefer to use Kashmiri red chili powder for that excellent color and mild flavor. You can use any other red chili powder you have on hand; make sure to adjust the amount to your taste preference. Paprika can be used as a 1:1 substitute. If you prefer a spicier curry, add 1/2 teaspoon of cayenne.
Stir everything well and cook for 1-2 minutes until the tomatoes soften and the masala comes together.
Then add 3 tablespoons of water and deglaze the pot, ensuring that nothing is stuck to the bottom. Now press cancel on the Instant Pot.
Note: Avoid adding too much water, as this can cause the aloo gobi to become mushy.
Add the Veggies: Add the sliced potatoes and cauliflower florets. Stir them all well, so they are coated with the spices.
Pressure Cook: Set to pressure cook mode for 2 minutes. It will take about 8 minutes for the Instant Pot to come to pressure.
Quick Release: When the Instant Pot beeps, quickly release the pressure manually. The veggies are cooked, but not mushy.
Add the final touches with garam masala and a sprinkle of lemon juice. Gently stir the aloo gobi.
Note: Adding lemon juice is optional, but I love the fresh and tangy flavor it adds to the dish. You can also use amchur (dry mango powder) in place of lemon juice.
Aloo Gobi is ready to be served, garnished with cilantro.
What to serve with Aloo Gobi?
As aloo gobi is a dry curry, it is usually served with hot phulka or parathas. I also like to make dal fry or spinach dal along with rice. You can also add a side of Indian salad and raita to complete the meal.
You can also add aloo gobi to wraps (similar to my paneer kathi roll), which is a great way to take it for lunch. Make it a fusion dinner by adding aloo gobi to your tacos. I have also stuffed leftover aloo gobi in sandwiches and parathas (mash a little before stuffing).
Fun Fact: This post was originally published in November 2017. Below is the original photo I had shared for this recipe.
Instant Pot Aloo Gobi (Potato Cauliflower Stir Fry)
Equipment
Video
Ingredients
- 1 Cauliflower (Gobi), medium, rinsed & cut into large florets (about 1.5 lbs or 4 cups)
- 1 Potato, cut into wedges (about 1.5 cup)
- 2 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper, diced (optional), I use thai, birds eye or serrano.
- 1 cup Onion , sliced, I used yellow onions
- 1 Tomato, large, chopped (about 1 cup)
- 1/2 tablespoon Ginger , minced
- 1/2 tablespoon Garlic , minced
- 3 tablespoons Water
- 1/2 teaspoon Garam Masala
- 1/2 Lemon , juiced, optional
- Cilantro, to garnish
Spices
- ½ teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Kashmiri red chili powder, adjust to taste*
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Salt, adjust to taste
Instructions
- Start the Instant Pot in SAUTE mode and heat oil in it. Add cumin seeds and let them sizzle.
- Add sliced onions and saute for a minute. Then add green chili, ginger, and garlic. Stir them.
- Add chopped tomatoes and all spices. Mix and saute for a minute until the tomatoes soften.
- Add water and deglaze the pot, making sure there is nothing stuck to the bottom of the pot.
- Add potatoes and cauliflower. Stir them all well so and stir well so they are well coated with the spices. Press Cancel and close the lid.
- Set the Instant Pot to pressure cook mode at high pressure for 2 minutes. When the Instant Pot beeps, quick release the pressure manually.
- Add the garam masala, lemon juice (optional), and garnish with cilantro. Aloo Gobi is ready to be served.
How can I add in to the spice level after cooking?
Any tips for those who have regular pressure cooker? I’m thinking that I’ll use a little bit of water and run water on the top for quick release. I have fresh tomatoes from the garden and cauliflower, have all the spices, but don’t have ginger/garlic paste, so I’ll probably saute fresh for that. I think I’ve made it before with too much water because I was worried about it burning (different recipe). Thank you, I really like your recipes that I’ve tried. I will try the stovetop method too, but like what happens in the pressure cooker!
Hi Wendy – I just updated this recipe with more details and new photos. You can surely make this Aloo Gobi in a regular pressure cooker. I would suggest 1/4 cup of water to be added and cook for just 1 whistle. Then turn off the flame. Release the pressure and open the lid. Give a stir and gently stir to check if the cauliflower and potatoes have cooked to your liking. I hope you enjoy the aloo gobi.
Hi Meeta, I loved this recipe but it’s been difficult to follow so I came up with alternative cooking instructions with the same ingredients:
1. Steam the potatoes and 1 cup of water for three minutes. Remove and set aside, then wash and dry IP.
2. Cook cumin seeds and onions until softened. Add garlic, ginger, and spices and cook until fragrant. Add steamed potatoes and tomatoes, cook for a few minutes.
3. Remove mixture from IP and deglaze with a few tablespoons of water.
4. Put chopped cauliflower in IP and put tomato mixture on top. DO NOT STIR so you don’t get burn warnings.
5. Cook for 2 minutes, quick release, and then stir the ingredients together.
Hi Paul – Thank you for sharing your version of this recipe. I am glad you enjoy the taste. Here is a stovetop recipe if you prefer to try that – https://pipingpotcurry.com/aloo-gobi/
I don’t cook with tomatoes. Is there a good substitute or is it okay to cook without? Thank you!
Hi Joy – You can skip the tomatoes. You can add a sprinkle of lime or lemon juice once the aloo gobi is cooked.
I made this today with my 6qt Instant Pot Pro, and it failed to pressurize in low pressure mode despite having a bit of deglazing water in the pot. I didn’t detect any simmering noises or see vapor escaping.
I opened the lid to check and didn’t see anything obviously wrong, and there was still a bit of liquid. I closed the lid and tried again with high pressure for two minutes, and that worked. The aloo and gobi were a little soft, but still perfectly acceptable and very tasty. Next time I will try high pressure for just one minute.
I’ve read all of the other comments, and think the variation in pressure cooking trouble is fascinating.
Hi Mark – I feel that the instant pots have become more sensitive to burn with the newer models. I am glad you enjoyed the aloo gobi.
Another delicious recipe!! Each week I am trying your Indian vegetarian dishes and I can tell you my Punjabi husband is loving them!! “Almost” at his late Mum’s standard – an absolute compliment. 10/10
Hi Phoebe: I’m delighted to hear that you’re enjoying the Indian vegetarian dishes and your husband approves!
Made this tonight and WOW! Very impressed. I did half the cayenne and still found it a bit spicy for my taste. I’ll probably do 1/4 the called for amount next time I make this recipe, and you can be sure…I will definitely make it again!
Hi Sidney – So happy to hear that 🙂