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Instant pot aloo gobi served in a white bowl
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4.87 from 75 votes

Instant Pot Aloo Gobi (Potato Cauliflower Stir Fry)

This humble yet flavorful Aloo Gobi (potato and cauliflower 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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: aloo gobi pressure cooker, instant pot aloo gobi
Diet: Gluten-free, Nut-free, Vegan
Method: Instant Pot/Pressure Cooker
Servings: 4
Author: Meeta Arora

Equipment

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

US Customary - Metric

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. 
    Saute onions, ginger, garlic and green chili in instant pot to make aloo gobi recipe
  • Add chopped tomatoes and all spices. Mix and saute for a minute until the tomatoes soften.
    mixed ingredients in instant pot for aloo gobi recipe
  • 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. 
    added cauliflower in instant pot for aloo gobi recipe
  • Set the Instant Pot to pressure cook mode at high pressure for 2 minutes. When the Instant Pot beeps, quick release the pressure manually. 
    Stir ingredients for aloo gobi recipe
  • Add the garam masala, lemon juice (optional), and garnish with cilantro. Aloo Gobi is ready to be served. 
    Aloo gobi garnished with cilantro in a bowl

Video

Notes

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.
Spice: 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.
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.
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. 

Nutrition

Serving: 267g | Calories: 179kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 679mg | Potassium: 838mg | Fiber: 6g | Sugar: 6g | Vitamin A: 417IU | Vitamin C: 96mg | Calcium: 64mg | Iron: 2mg