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Instant Pot Aloo Gobi

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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 aloo gobi presentation Indian style potato and cauliflower curry

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.

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Ingredients In Instant Pot Aloo Gobi

instant pot aloo gobi potato and cauliflower curry ingredients mise en place
  • 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.

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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.

instant pot aloo gobi step 1

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.

instant pot aloo gobi step 2

STEP 2: Add Spices and Tomatoes

Add all of the dry spices as well as the diced tomatoes. Mix well.

instant pot aloo gobi step 3

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.

instant pot aloo gobi step 4

STEP 3: Add Cauliflower

When the pressure valve has fully dropped, open the lid and add the cauliflower florets.

instant pot aloo gobi step 5

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.

instant pot aloo gobi step 6

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

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.

Indian inspired dinner ideas 1
Easy Indian Inspired Meal — Top: Mango Chicken Curry Center: Aloo Gobi Bottom: Capsicum Rajma

Any from the following list are great choices.

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 capsicum rajma curry presentation

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instant pot aloo gobi recipe

Instant Pot Aloo Gobi

Susan & Björn
This pressure cooker Potato and Cauliflower Curry (Instant Pot Aloo Gobi) is an easy, flavorful combination of wholesome ingredients in a hearty vegan dish. Serve with basmati rice, raita (skip or make vegan raita if desired) and garnish with fresh cilantro.
No ratings yet
servings4
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Calories 110 kcal
Fiber 4 g
Carbohydrates 24 g

Equipment

1 Instant Pot 6 Quart

Ingredients
 
 

  • 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

Instructions
 

  • Press Sauté on the Instant Pot. When the display reads HOT, add the onions and sauté for 3 minutes until the onion is translucent.
    instant pot aloo gobi step 1
  • Add the chili peppers, minced garlic and grated ginger. Sauté for 2 minutes.
    instant pot aloo gobi step 2
  • Add all the dry spices and tomatoes. Mix well.
    instant pot aloo gobi step 3
  • 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.
    instant pot aloo gobi step 4
  • When it is safe to do so, remove the lid and add the cauliflower.
    instant pot aloo gobi step 5
  • 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.
    instant pot aloo gobi step 6

Nutrition

Calories: 110kcal Carbohydrates: 24g Fiber: 4g Net Carbohydrates: 20g Protein: 3g Fat: 1g Saturated Fat: 0.1g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.2g Sodium: 685mg Potassium: 544mg Sugar: 3g Vitamin A: 139IU Vitamin C: 28mg Calcium: 35mg Iron: 2mg

Note

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.

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