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.
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 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 curries you might enjoy –
Recipe Video
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 tbsp Ghee or Oil
- 1 tsp 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 tbsp Ginger minced
- 1/2 tbsp Garlic minced
- 1 tsp Dry Mango powder (Amchur) or Lemon juice
- Cilantro to garnish
Spices
- ½ tsp Ground Turmeric (Haldi powder)
- 1/2 tsp Cayenne or Red chili powder (preferably kashmiri red chili powder)
- 1 tsp Coriander powder (Dhaniya powder)
- ½ tsp Garam Masala
- 1 tsp 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 1/8 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.
Notes
- If you are worried about making Aloo Gobi in the instant pot without adding water, add 1/8 cup 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 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.
Anna says
October 24, 2018 at 7:06 pmThank you so much for a wonderful recipe! I will absolutely being making more of your instant pot recipes in the future 🙂
Meeta Arora says
October 26, 2018 at 5:38 amSo happy to hear you enjoyed the Aloo Gobi. Thanks for sharing back your review. Would love to hear if you try any other recipes.
Anand says
April 22, 2018 at 5:16 pmTried this. I ended up adding a little water to it to get IP to come to pressure.
Piping Pot Curry says
April 23, 2018 at 4:03 pmHey Anand – I have seen that it does vary from ip to ip, and sometimes water is needed to get the ip to pressure for Aloo Gobi. Thank you for sharing back your experience. I hope it tasted good!
kiara says
March 9, 2018 at 9:14 pmGoing to try this recipe next. I have an 8qt instant pot so do you suggest adding the 1/8 cup of water?
Thanks!
Piping Pot Curry says
March 10, 2018 at 9:39 amHey Kiara – I do suggest to add the 1/8 cup water in the 8qt. Due to the more surface area, the 8qt usually needs more liquid in the pot. I hope you enjoy the Aloo Gobi!
kiara says
March 12, 2018 at 11:56 amIt turned out really well and was so yummy!
Piping Pot Curry says
March 12, 2018 at 11:54 pmHey Kiara – So happy to hear! Thank you so much for sharing your rewiew 🙂
Lisa Davis says
January 16, 2018 at 4:50 pmI just got an Instant Pot and have made your Chicken Saag recipe three times so far. What type of green chile should I use in Aloo Gobi? Should it be a jalepeno? I don’t live near an Indian market, so do you have a recommendation for an online source for spices?
Piping Pot Curry says
January 17, 2018 at 12:20 pmHey Lisa – Glad to hear you have been enjoying the Saag Chicken. I usually use Serrano or birdseye chili pepper, however feel free to use any that you have. Just make sure to adjust the spice and quantity of pepper to your taste. Amazon has most of the indian spices, you can find the links here – Indian Spices. Many in instant pot groups have suggested Penzeys spices, so you could consider that too. Hope that helps!
Lisa Davis says
January 17, 2018 at 5:01 pmThanks so much.
Kitchen fairy says
December 25, 2017 at 12:38 pmI am so psyched to find this recipe. Aloo gobi is my very favorite dish to order, and I have just received an instant pot as a gift. This is going to be the very first thing I make! Thank you!
Piping Pot Curry says
December 25, 2017 at 3:26 pmHey – Welcome to the Instant Pot club! I am sure you will love it. Looking forward to hear how you like the aloo gobi ????
Anu says
December 16, 2017 at 10:31 amCan I double the quantity without changing the cook time?
Piping Pot Curry says
December 16, 2017 at 11:00 amYes, the cooking time will be the same even if you double the recipe.
Goddess says
December 6, 2017 at 6:33 pmThank you for the simple yet delicious recipe. Made it using the instant pot. Turned out very well.
Piping Pot Curry says
December 6, 2017 at 7:11 pmThank you. Glad you liked it ❤️
Riya says
January 10, 2018 at 6:41 pmI tried this recipe like exactly how you said.. it came out well.. but it got scorched at the bottom .. any ideas how to prevent this??
Piping Pot Curry says
January 11, 2018 at 2:29 pmHey Riya – I am glad to hear the aloo gobi came out well. I wonder if anything was stuck to the bottom of the pot before you started pressure cooking? Also, just curious to know if you were using a 6qt or 8qt? Thank you!