Aloo Gobi - Instant Pot & Stovetop - Indian Veggie Delight

4.86 from 7 votes

Aloo Gobi - Instant Pot & Stovetop

Aloo Gobi is a healthy and delicious stir-fry made with potato, cauliflower that's infused with Indian spices and extremely easy to make

Course Main Course, Side Dish

Cuisine Indian, North Indian

Keyword aloo gobi, cauliflower recipes, gluten-free, instant pot, paleo, pressure cooker recipe, punjabi, under 30 minutes, vegan

Diet Gluten-Free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 175kcal

Author Bhavana Patil

1 medium cauliflower head washed and cut into florets (20-22 medium sized florets, about 3 cups)
2 small potatoes cut into ½ inch cubes (about 1 cup)
2 tablespoons oil
½ teaspoon cumin seeds (jeera)
1 tablespoon ginger garlic minced
1 green chili slit lengthwise
1 medium onion finely chopped (about ¾ cup)
2 small tomatoes finely chopped (about 1 cup)
1 tablespoon lime juice OR 1 teaspoon Amchur powder (Dry mango powder)
2 tablespoons coriander leaves for garnish
½ cup water divided, (or as required)

Press SAUTE on Instant Pot. Heat oil, add cumin seeds, and let them splutter. Next, add green chili and minced ginger garlic and saute for 30 secs.
Next, add onions and saute until onions turn light brown.
Add chopped tomatoes, then add all the dry spices - coriander powder, turmeric powder, red chili powder, garam masala, and salt. Cook till the tomatoes are soft and mushy.
Then add potato cubes along with ¼ cup of water and mix well.
Cover the pot with a glass lid and let the potatoes cook for around 3-4 minutes. You may stir them once in between.
Remove the glass lid, add ¼ cup of water to the pot, and deglaze it. There shouldn't be any burnt bits at the bottom of the pot. Add the cauliflower florets and stir well.
Close the lid on the pot, and turn the pressure valve SEALING position. Set the pot to MANUAL/PRESSURE COOK (Low Pressure) and set the timer to 2 minutes.
Once the pot beeps, Do a QUICK RELEASE (QR).
Remove lid away from you, add lime juice and garnish with cilantro. Mix well.
Note: After pressure cooking, if there’s excess moisture from the vegetables left, sauté it out until you get the desired consistency.
Aloo gobi masala is ready. Serve hot with chapatis, roti, parathas, or naan.

Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them sizzle. Next, add green chili and minced ginger garlic and saute for another 30 seconds.
Next, add onions and saute until onions turn light brown. Takes about 3-5 minutes.
Add chopped tomatoes, and cook till the tomatoes are soft and mushy.
Then add in all the dry spices – coriander powder, turmeric powder, red chili powder, garam masala, and salt. Cook for 2 minutes till the masala is cooked well.
Then add potato cubes, and stir fry for 2-3 minutes. Add 2-3 tablespoons of water, and mix well. Cover and cook the potatoes for around 3-4 minutes till they are half done. You may stir occasionally.
Once the potatoes are half cooked, add the cauliflower florets and stir to coat the vegetables with the masala.
Again cook covered on medium-low heat for 8-10 minutes, until both potatoes and cauliflower are almost tender. Add 2-3 tablespoons of water if the pot becomes dry. Cauliflower should be slightly crunchy.
Squeeze some lime juice and garnish with cilantro. Mix well. Aloo Gobi is ready, serve hot with chapatis, roti, parathas, or naan.

Different cooking times: Always cook potatoes till they are half done before adding cauliflower florets since both veggies have different cooking times.
Large Cauliflower Florets: Cauliflower tends to cook very quickly, so use larger pieces in this recipe.
Cook on Low Pressure: Cook on low pressure for 2 minutes, followed by a Quick Pressure Release (QR) when using Instant Pot.
8 quart IP: If you have an 8 qt or newer version of Instant pot, they are prone to giving the BURN message, so add an extra ¼ cup of water. It has a bigger surface area and might need more water for the pressure to build in. Note: I have not tested on 8qt.
Heavy Bottom Pan: Heavy bottom pan or skillet with a lid would work best to make cauliflower potato curry for the stovetop version.

No Onion-No Garlic: You can make this cauliflower potato curry without onions and garlic as well.
Spices: Adjust the spices according to your taste. To get the restaurant-style flavor, add crushed kasuri methi (dried fenugreek leaves) at the end to aloo gobi.
Protein: You can add plant-based proteins like chickpeas, paneer, tofu, or beans to this dish to make it a complete meal.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.