Aloo Gobi recipe is a healthy and delicious stir-fry made with potato, and cauliflower infused with Indian spices, and extremely easy to make in 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.
Jump to:
- What is Aloo Gobi?
- Why You'll Love this Instant Pot Aloo Gobi Recipe
- Ingredients to make Instant Pot Aloo Gobi
- How to Make Aloo Gobi in Instant Pot Pressure Cooker
- Stovetop Pot Instructions
- What to Serve with Aloo Gobi?
- Looking for Low Carb or Keto version?
- Storing & Reheating
- Tips to make the best Aloo Gobi in Instant Pot
- Variations
- Frequently Asked Questions
- More Cauliflower Recipes
- More Instant Pot Curry Recipes
- Instant Pot Aloo Gobi
- Variations
What is Aloo Gobi?
Indian Spiced Cauliflower & 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.
It is a staple dish made in most Indian homes, and you will find it in 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 cooking times for potato 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 Pan version. Also, check my Air Fryer Aloo Gobi recipe.
Why You'll Love this Instant Pot Aloo Gobi Recipe
- Ready in less than 30 minutes, including prep time.
- One-pot dish
- Healthy and easy to make.
- Make-ahead dish.
- A great side dish pairs well with any main course, protein, or side.
- Vegan, Dairy-free, and gluten-free.
Ingredients to make Instant Pot Aloo Gobi
- Potato (Aloo): I have used 2 small potatoes cut into ½-inch pieces (about 1 cup).
- Cauliflower (Gobi): I have used 1 medium cauliflower head (about 1.2 pounds) cut into medium-sized florets (about 3 cups).
- Onion: I have used 1 medium white onion, thinly sliced (about ¾-1 cup).
- Tomatoes: I have used 2 small Roma tomatoes, diced (about 1 cup).
- Ginger-Garlic: used freshly minced ginger and garlic for the best flavor.
- Green Chili: I have used 1 Thai chili, you can increase or decrease it according to your preference.
- Oil: I have used olive oil in this recipe, you can use any vegetable oil.
- Spices: I have used cumin seeds, turmeric powder, red chili powder, coriander powder, and garam masala. You can increase or decrease the spices according to your choice.
- Lime Juice: Use freshly squeezed lime juice for the best flavor.
- Coriander leaves (cilantro): for garnishing.
How to Make Aloo Gobi in Instant Pot Pressure Cooker
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 the lid away from you, add lime juice and garnish with cilantro. Mix well. You may press the saute button to dry off excess water until you get the desired consistency.
Aloo gobi masala is ready. Serve hot with chapatis, roti, parathas, or naan.
Stovetop Pot Instructions
- Heat 1 tablespoon oil in a pan over medium heat. 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. Takes about 3-5 minutes.
- Add chopped tomatoes, then add in all the dry spices – coriander powder, turmeric powder, red chili powder, garam masala, and salt. Cook for 2 minutes till tomatoes are soft.
- 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 till half done. You may stir them once in between.
- Once the potatoes are half cooked, add the cauliflower florets and stir well.
- Again cook covered until both potatoes and cauliflower are cooked well on medium-low flame. Add 2-3 tablespoons of water if required. Cauliflower should be slightly crunchy.
- Add lime juice and garnish with cilantro. 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, paratha, poori, and cucumber raita.
You can also pair it with dal tadka, or any flavored rice like ghee rice, jeera rice with salad on the side.
It can also be used as filling in wraps or tacos, along with some coriander mint chutney and pickled onions.
Looking for Low Carb or Keto version?
If you are trying to reduce carbs or are on a keto diet, you can skip the potatoes and follow the same recipe. If you want to try other low-carb cauliflower recipes, try cauliflower fried rice, cauliflower coconut rice, cauliflower upma, and cauliflower poha.
Storing & Reheating
Storage: You can store the leftover aloo gobi in an airtight container in the refrigerator for up to 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: 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.
Frequently Asked Questions
This curry will keep well in the refrigerator for up to 3 days in an air-tight container. You can reheat it on the stovetop or microwave.
Yes, aloo gobi curry is vegan and gluten-free.
More Cauliflower Recipes
- Cauliflower Manchurian
- Tandoori Cauliflower
- Cauliflower Coconut Curry
- Roasted Cauliflower
- Cauliflower Pulao
More Instant Pot Curry Recipes
- Chickpea Masala
- Beetroot Kurma
- Potato Peas Curry
- Palak Paneer
- Rajma Masala
- Mushroom Masala
- Lauki ki Sabzi
- Black Eye Pea Curry (Lobia Curry)
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Instant Pot Aloo Gobi
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
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. You may press the saute button to dry off excess water until you get the desired consistency.
- Aloo gobi masala is ready. Serve hot with chapatis, roti, parathas, or naan.
Stovetop Pot Instructions
- Heat 1 tablespoon oil in a pan over medium heat. 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. Takes about 3-5 minutes.
- Add chopped tomatoes, then add in all the dry spices – coriander powder, turmeric powder, red chili powder, garam masala, salt. Cook for 2 minutes till tomatoes are soft.
- 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 till half done. You may stir them once in between.
- Once potatoes are half cooked, add the cauliflower florets and stir well.
- Again cook covered until both potatoes and cauliflower are cooked well on medium-low flame. Add 2-3 tablespoons of water if required. Cauliflower should be slightly crunchy.
- Add 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.
Giridhar Sharma says
Tasty and quick !!
bhavana says
Thanks Giri for trying the recipe and sharing your feedback 🙂