A simple and delicious veggie stir fry, perfect for weeknights - Aloo Gobi made in Instant Pot. This translates to Potato Cauliflower in english. Aloo is Potato and gobi is Cauliflower, so this is a Potatoes & Cauliflower Stir Fry cooked in onion, tomato, along with aromatic spices such a turmeric & garam masala.
Aloo Gobi is a popular Indian dish you will find in every restaurant. It is so easy to make on the stovetop or in the pressure cooker. It just takes minutes to cook it and can be enjoyed with naan or paratha.
When made in the instant pot, the texture of the cauliflower is well cooked, so if you want al dente cauliflower, you can reduce the cooking time to 0 minute on low pressure or make it in a pan on the stovetop.
This is one of the best Indian Instant Pot Cauliflower Recipe. This is a great vegan and gluten free dish. If you are trying to reduce carbs or are on a keto diet, you can skip the potatoes. If you want to try other cauliflower recipes, try this Turmeric Cauliflower Soup, Tandoori Cauliflower and Cauliflower Fritters.
Want to find other easy Instant Pot Indian Recipes? Here are 23 Best Instant Pot Indian Recipes for you to try!
How to make Aloo Gobi in the Pressure Cooker?
I like to use Low Pressure setting for veggies. You will also find that in other veggies I have made in the instant pot - Cabbage & Peas Stir Fry and Okra or Bhindi Masala.
You might notice that I don't add any water while cooking Aloo Gobi. Yes, that is correct! The cauliflower usually has enough intrinsic water that gets released when it cooks. That water is enough to get the instant pot to pressure. However if you are worried, feel free to add ⅛ cup of water along with the cauliflower, especially if anything is stuck to the bottom of the pot while sauteing. It takes about 8-10 minutes for the ip to come to pressure and then 2 minutes of cooking on low pressure.
It is important to cut the potatoes smaller in size, so they get somewhat cooked while sauteing initially and then can get cooked in 2 minutes of low pressure. Another important thing is that this requires a quick release, otherwise the veggies will get overcooked.
Enjoy this easy and delicious Aloo Gobi with naan or paratha.
Check out other Indian curries you will enjoy -
Instant Pot Aloo Gobi / Potato & Cauliflower Stir Fry
Ingredients
- 1 Cauliflower (Gobi) medium, rinsed & cut into florets (about 1.25 lbs or 4 cups)
- 1 Potato cut into small cubes (about 1 cup)
- 2 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper slit into two (optional)
- ½ Onion small, diced (about ½ cup)
- 1 Tomato large, chopped (about 1 cup)
- ½ tablespoon Ginger minced
- ½ tablespoon Garlic minced
- 1 teaspoon Dry Mango powder (Amchur) or Lemon juice
- Cilantro to garnish
Spices
- ½ teaspoon Ground Turmeric (Haldi powder)
- ½ teaspoon Cayenne or Red chili powder (preferably kashmiri red chili powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
- ½ teaspoon Garam Masala
- 1 teaspoon Salt adjust to taste
Instructions
- Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds and green chili. Saute for 30 seconds.
- Add diced onions, ginger and garlic paste. Stir them.
- Add chopped tomatoes and all spices. Add potato cubes and stir it all up. Saute for 2 minutes, so the potatoes are slightly cooked.
- Add cauliflower florets and stir well. Scrape off anything stuck to the bottom of the pot. If needed, add ⅛ cup water to deglaze the pot. Press Cancel and close the instant pot lid.
- Set the instant pot to MANUAL or pressure cook mode at low pressure for 2 minutes. It will take 8-10 minutes for the instant pot to come to pressure.
- When the instant pot beeps, quick release the pressure manually.
- Add the dry mango powder and garnish with cilantro. Aloo Gobi is ready to be served.
Video
Notes
- If you are worried about making Aloo Gobi in the instant pot without adding water, add ⅛ cup of water along with the cauliflower.
- If you want a little more heat, add more cayenne or ½ tsp of garam masala.
- If you don't have dry mango powder, replace it with 1 tablespoon lemon juice.
- Stove top variation: Follow the same steps, cook it covered with lid for 5 minutes, Then remove lid and cook it for 10 minutes.
- Low Carb or Keto Variation: Skip potatoes.
- This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Hannah says
Would frozen cauliflower work, specifically on the stove top? I think the IP would make it too mushy. Would you suggest I cook potatoes first and then add in the cauliflower or follow the recipe as written?
Meeta Arora says
Hi Hannah - I agree it would be better to make this on the stovetop if using frozen cauliflower. You can follow the recipe as is. I do add the potatoes few minutes before the cauliflower, so they get a little additional time to cook. Hope you enjoy the aloo gobi.
TERRY GREENWELL says
Really liked this dish, my wife is taking it in to share with her Indian colleagues at her workplace with the lentil dal we made earlier.Burn notice xane up 1 min into the 2 min pressure Cook but turned off and vented it, no damage done, di isherwood it gently invthe oven for a short period l did add water as s uggested to deglaze the pot but it was quite burnt on in a layer when l drained rhe pot to have a look Finished dish fine though.
Meeta Arora says
Thanks for sharing Terry. Glad you enjoyed the aloo gobi!
Mae says
I came across this recipe about a year ago and now it’s the only one I use. I’ve probably made it over a dozen times since then (including tonight), and it never disappoints.
Thank you for an amazing and very tasty Instant Pot Aloo Gobi!
Rosy says
Thanks for sharing the recipe. I put it on low pressure for 2 minutes but Gobi dissolved completely. How can I prevent that.
Meeta Arora says
Hi Rosy - Sorry to hear that the gobi was overcooked. You can cut the gobi into larger size florets, so that it does not overcook in 2 minutes.
Aliya says
Is this freezer friendly?
Meeta Arora says
Hi Aliya - If you want to freeze aloo gobi, it would be best to undercook the potatoes and cauliflower a bit, so that they don't become mushy when reheated.
Ida says
So easy to prepare and the flavors are spot-on perfect! I added carrots and a can of chickpeas for added protein. I will definitely make this recipe again.
Meeta Arora says
Hi Ida - Happy to hear you enjoyed the recipe. Thanks for sharing back!
Jacob says
Yummy! This was super simple to make and came out delicious. Will definitely make it again.
Piping Pot Curry says
Hi Jacob - So good to hear that 🙂
Penny says
I made this yesterday, as written, I just doubled the recipe. Absolute perfection! Couldn’t be easier to make and it turned out perfect. Will definitely make this again!
Piping Pot Curry says
Hi - So good to hear that.Thank you for sharing it 😊
TERRY GREENWELL says
Really liked this dish, my wife is taking it in to share with her Indian colleagues at her workplace with the lentil dal we made earlier.Burn notice xane up 1 min into the 2 min pressure Cook but turned off and vented it, no damage done, di isherwood it gently invthe oven for a short period l did add water as s uggested to deglaze the pot but it was quite burnt on in a layer when l drained rhe pot to have a look Finished dish fine though.
Michelle says
Loved, loved, loved this recipe. Made it last night and doubled the recipe. It was almost all gone in half an hour. Had to work really hard to save some to take to my daughter 😂
Thank you for an amazing recipe ❤️❤️❤️
Piping Pot Curry says
Hi Michelle - So good to hear that.Thank you for sharing it 🙂