Instant Pot aloo gobi is a simple yet flavorful spiced potato and cauliflower curry that is perfect on its own with basmati rice and raita, or as part of a larger Indian inspired menu.
Instant pot Indian style potato and cauliflower curry is one of the classic dishes that you will typically find in a restaurant style thali (platter) or buffet.
It is very popular, and for good reason. It tastes amazing. Simple to make and full of flavor from wholesome ingredients.
It’s seriously one of the most amazing ways to enjoy both potatoes and cauliflower. Hands down.
We love it with basmati rice and raita, as well as additional vegetarian dishes like dal makhni (black lentils), mutter paneer (peas and Indian cheese) and saag paneer (spinach and Indian cheese).
You can enjoy it with an endless variety of curries, with spicy meat, seafood or vegetarian dishes.
The raita helps to cool down the spiciness of the meal, and is the perfect complement to dryer sabzi style curry dishes, particularly aloo gobi and bhindi masala okra curry. Although raita is made with dahi or plain yogurt, and is not vegan but you can prepare vegan raita if you wish.
Content in this Post
- Ingredients In Instant Pot Aloo Gobi
- How To Make Instant Pot Aloo Gobi
- STEP 1: Sauté Aromatics
- STEP 2: Add Spices and Tomatoes
- STEP 3: Add Cauliflower
- STEP 4: Mix Well & Bring To Pressure Again
- STEP 5: Transfer To Serving Dish
- What To Serve With Instant Pot Aloo Gobi
- More Instant Pot Indian Dishes
- Storage Tips For Instant Pot Aloo Gobi
- You’ll Also Love
Ingredients In Instant Pot Aloo Gobi
- Potatoes — two cups potatoes, about three large, washed, peeled and cut into pieces.
- Cauliflower — washed, head of cauliflower, cut into florets.
- Onion — diced onions, white, yellow or red onions.
- Tomatoes — diced tomatoes, canned or sub fresh tomatoes.
- Garlic — fresh cloves, peeled and put through a garlic press, or finely minced.
- Green Chili — one or two green chilis, depending on spice tolerance, use one instead of two if unsure.
- Ginger — a one inch piece of fresh ginger, peeled and grated.
- Cumin — cumin powder
- Garam Masala — Indian spice blend, store bought or homemade.
- Coriander — coriander powder
- Salt — Himalayan pink salt, ground.
- Chili Powder — Kashmiri chili pepper powder, is quite spicy and not to be confused with regular chili powder. Use less if you don’t want it too spicy. A little goes a long way.
- Turmeric — turmeric powder.
How To Make Instant Pot Aloo Gobi
STEP 1: Sauté Aromatics
Heat 1 tablespoon avocado oil in Instant Pot Sauté mode. When the display reads HOT, add the onions and sauté for 3 minutes until the onion begins to soften.
Add green chili peppers (use one green chili for less spicy, two for medium spice level), minced garlic and ginger. Sauté for another minute or two.
STEP 2: Add Spices and Tomatoes
Add all of the dry spices as well as the diced tomatoes. Mix well.
Add the diced potatoes and 2 cups of water. Mix all of the ingredients.
Secure the lid and move the pressure valve to Sealing.
Pressure cook for 2 minutes on HIGH pressure, normal temperature. Quick release when pressure cycle is completed.
STEP 3: Add Cauliflower
When the pressure valve has fully dropped, open the lid and add the cauliflower florets.
STEP 4: Mix Well & Bring To Pressure Again
Mix all the the ingredients well so that the cauliflower is evenly coated in the spices and liquid.
Secure the lid and move the pressure valve to Sealing. Pressure cook again for 2 minutes on HIGH pressure, normal temperature. Quick release when pressure cycle has completed.
STEP 5: Transfer To Serving Dish
Transfer the aloo gobi to a serving dish. Serve with basmati rice and raita (skip or make vegan if desired).
What To Serve With Instant Pot Aloo Gobi
- shrimp tikka masala
- lemon dill raita or easy cucumber raita (skip or make vegan raita, if desired)
- bhindi masala okra curry
More Instant Pot Indian Dishes
Serve Instant Pot aloo gobi as part of a larger meal, with an additional curry or two. There are endless options for easy Instant Pot meat and vegetable curries for your next Indian inspired menu.
Any from the following list are great choices.
- Instant Pot Basmati Rice
- Capsicum Rajma (shown below)
- Mango Chicken Curry With Bell Peppers
- Fenugreek Chicken (Methi Murgh)
- Eggplant Curry With Bell Peppers
- Masoor Dal Sambar With Okra
- Chana Dal With Spinach
- Murgh Makhani (Butter Chicken)
- Radish Sambar
- Potato Masala With Beets
- Instant Pot Chana Masala (Chickpeas Stew)
Storage Tips For Instant Pot Aloo Gobi
You can store Instant Pot aloo gobi in the refrigerator, in a sealed container, for up to three days.
Freeze aloo gobi in a tightly sealed freezer safe container for about three months.
You’ll Also Love
Instant Pot Capsicum Rajma is a hearty, vegan, bell pepper and kidney bean curry. Spicy and filling, it’s a super satisfying comfort dish. Not to mention, it’s easy to prepare with the use of a pressure cooker.
Instant Pot Aloo Gobi
- ½ cup Onions, chopped
- 2 Garlic Cloves, minced
- 1 inch Ginger, grated
- 2 Green Chilis, chopped
- 2 Tomatoes, chopped
- ½ tablespoon Garam Masala
- 1 teaspoon Turmeric
- 1 teaspoon Coriander
- 1 teaspoon Cumin
- 1 teaspoon Salt
- ½ teaspoon Chili Powder
- 2 cups Potatoes, cubed
- 2 cups Water, filtered
- 1 Cauliflower, bite sized pieces
- Press Sauté on the Instant Pot. When the display reads HOT, add the onions and sauté for 3 minutes until the onion is translucent.
- Add the chili peppers, minced garlic and grated ginger. Sauté for 2 minutes.
- Add all the dry spices and tomatoes. Mix well.
- Add the potatoes and 2 cups of water, then mix all the ingredients. Secure the lid and move the pressure valve to Sealing. Pressure cook for 2 minutes on HIGH pressure, normal temperature. Quick release when pressure cycle is completed.
- When it is safe to do so, remove the lid and add the cauliflower.
- Mix all the the ingredients well so that the cauliflower is evenly coated in the spices and liquid. Secure the lid and move the pressure valve to Sealing. Pressure cook again for 2 minutes on HIGH pressure, normal temperature. Quick release when pressure cycle is completed.
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.