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, and tomato, along with aromatic spices such as 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 minutes on low pressure or make it in a pan on the stovetop.
This is one of the best Indian Instant Pot Cauliflower Recipes. It is a great vegan and gluten-free dish. If you don’t have an Instant Pot, don’t worry I have a stovetop recipe for Aloo gobi as well. We also love to make this Aloo Gobi in the air fryer.
If you are trying to reduce carbs or are on a keto diet, you can skip the potatoes. If you want to try more Indian 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!
Table of Contents
Watch How to Make Instant Pot Aloo Gobi
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 1/8 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 Instant Pot Indian curries you will enjoy –
Instant Pot Aloo Gobi / Potato & Cauliflower Stir Fry
Video
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)
- 1/2 Onion , small, diced (about 1/2 cup)
- 1 Tomato, large, chopped (about 1 cup)
- 1/2 tablespoon Ginger , minced
- 1/2 tablespoon Garlic , minced
- 1 teaspoon Dry Mango powder (Amchur), or Lemon juice
- Cilantro, to garnish
Spices
- ½ teaspoon Ground Turmeric (Haldi powder)
- 1/2 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 3 tablespoons 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.
Notes
- If you are worried about making Aloo Gobi in the instant pot without adding water, add 3 tablespoons of water along with the cauliflower.
- If you want a little more heat, add more cayenne or 1/2 tsp of garam masala.
- If you don’t have dry mango powder, replace it with 1 tablespoon of lemon juice.
- Stovetop variation: Follow the same steps, cook it covered with lid for 5 minutes, Then remove the 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.
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 🙂