Aloo Gobi recipe is a healthy and delicious stir-fry made with potato, and cauliflower infused with Indian spices, and extremely easy to make on the stovetop or Instant Pot Pressure Cooker. Aloo translates to Potato, and the Gobi (Gobhi) means Cauliflower in Hindi. This Aloo Gobi Masala Curry recipe is Vegan, Gluten-free, and Paleo.
What is Aloo Gobi?
Indian spiced cauliflower and potato curry (Aloo Gobi) is a popular Indian vegetarian side dish originating from the North Indian Punjab region cooked with onions, tomatoes, and a blend of spices.
This is a staple dish made in most Indian homes, and you will find it on every restaurant menu. It is easy to make on the stovetop or in the pressure cooker. It takes only a few minutes to cook and can be enjoyed with naan or paratha.
This recipe can be made in different ways, like dry, semi-dry, or gravy versions. Today, I have shown the dry version in this blog post. Another important thing to note is that the cooking times for potatoes and cauliflower are different. So follow the instructions to get a make perfect aloo gobi.
Today, I am sharing how to make homemade aloo gobi with soft-cooked aloo (potatoes) and slightly crunchy gobi (cauliflower) in both Instant Pot and Stovetop Pot versions. Also, check my air fryer aloo gobi recipe.
More Indian Cauliflower Recipes, you may love are cauliflower manchurian, tandoori cauliflower and cauliflower coconut curry.
Ingredients
- Veggies: Potato (aloo), cauliflower (gobi), onion, and tomatoes.
- Ginger-Garlic: Use freshly minced ginger and garlic for the best flavor.
- Spices: I used cumin seeds, turmeric powder, red chili powder, coriander powder, and garam masala.
How to Make Aloo Gobi
Instant Pot Pressure Cooker Method
Press SAUTE on Instant Pot. Heat 2 tablespoons oil, add ½ teaspoon cumin seeds, and let them splutter. Next, add 1 green chili and 1 tablespoon of minced ginger and garlic, and saute for 30 seconds.
Next, add ¾ cup of finely chopped onions and saute until onions turn light brown.
Add 1 cup of chopped tomatoes, then add all the dry spices - 1 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala, and salt. Cook till the tomatoes are soft and mushy.
Then add 1 cup of potato cubes (½ inch pieces) 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 3 cups of 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 the lid away from you, add 1 tablespoon lime juice, and garnish with 2 tablespoons 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.
Stovetop Pot Method
Heat 2 tablespoons of oil in a pan over medium heat. Add ½ teaspoon cumin seeds and let them sizzle. Next, add 1 green chili and 1 tablespoon of minced ginger garlic and saute for another 30 seconds.
Next, add ¾ cup onion (finely chopped) and saute until onions turn light brown. Takes about 3-5 minutes.
Add 1 cup of chopped tomatoes, and cook till the tomatoes are soft and mushy.
Then add in all the dry spices - 1 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala, and salt. Cook for 2 minutes till the masala is cooked well.
Then add 1 cup of potato cubes (½ inch pieces), and stir fry for 2-3 minutes. Add 2-3 tablespoons of water, and mix well. Cover and cook the potatoes for 3-4 minutes until they are half done. You may stir occasionally.
Once the potatoes are half-cooked, add 3 cups of 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 1 tablespoon of lime juice and garnish with 2 tablespoons coriander leaves. Mix well. Aloo Gobi is ready, serve hot with chapatis, roti, parathas, or naan.
What to Serve with Aloo Gobi?
Serve Aloo gobi masala as a side dish with roti, naan, ajwain paratha, poori, and cucumber raita.
You can also pair it with instant pot dal tadka, or any flavored rice like ghee rice, jeera rice, with kachumber salad on the side.
It can also be used as filling in wraps or tacos, along with some coriander mint chutney and Indian onion salad.
Storing & Reheating
- Storage: Leftover aloo gobi can be stored in an airtight container in the refrigerator for 2-3 days.
- Freeze: Yes, you can freeze aloo gobi in a freezer-safe container or bags for up to 1-2 months.
- Reheating: Reheat your aloo gobi in the microwave oven, or stovetop pot until they are warm throughout.
Tips to make the best Aloo Gobi in Instant Pot
- 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: A heavy-bottom pan or skillet with a lid would work best to make cauliflower potato curry for the stovetop version.
Variations
- 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 instant pot boiled chickpeas, paneer, tofu, or beans to this dish to make it a complete meal.
More Instant Pot Indian Curry Recipes
Instant Pot Aloo Gobi Recipe (Potato Cauliflower Stir Fry)
Equipment
Ingredients
- 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)
Dry Spices
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- salt to taste
Instructions
Instant Pot Method
- 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.
Stovetop Pot Instructions
- 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.
Notes
Tips
- 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.
Variations
- 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.
Nutrition
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Giridhar Sharma
Tasty and quick !!
bhavana
Thanks Giri for trying the recipe and sharing your feedback 🙂