Instant Pot Aloo Gobi (Potato Cauliflower Stir Fry)

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.

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.

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