Combine the spice profiles of Middle Eastern and Mediterranean cuisines for depth and complexity.
Instant Pot Aloo Gobi or Curried Potato Cauliflower is a simple yet delicious Indian side dish. Here, cauliflower and potatoes are cooked together with onion, ginger-garlic, and seasoned with basic Indian spices. One-pot dish Aloo Gobi is inherently vegan & gluten-free.
This healthy & scrumptious curried potato cauliflower recipe is made in the Instant pot, but this can also be made in the stovetop pressure cooker.
With this simple step-by-step video recipe, you can make this easy and quick classic Indian side dish at home in minutes.
To make it into a weeknight dinner, simply pair it with some tadka dal and roti. And your quick and nourishing weeknight meal is ready. Yes, it takes just 20 minutes from start to finish. Instant Pot takes about 8 to 10 minutes to build pressure, and 10 minutes of cooking time.
This easy dish makes a quick and delicious dinner when paired with hot roti or paratha.
This dry version of Aloo Gobi is one of the most popular and favorite staples in India during winters. It is because it tastes so good and goes perfectly well with almost every flatbread. Aloo Gobi makes a great Indian meal when served with mix veg, dal, rice, raita, and papad. Nothing can beat this type of homely comfy meal!
Every Indian has memories associated with aloo gobi, because this is one such dish which is loved by every age group.
There are many ways to cook a simple yet addictive Aloo Gobi. In fact everyone has their own style of making Aloo Gobi.
This authentic homemade aloo gobi recipe is adapted from My mom’s homestyle version of Aloo Gobi. She usually cooks it in a stovetop pressure cooker.
A richer version of Aloo Gobi is cooked at weddings, parties, and other celebrations. In this restaurant-style aloo gobi, potatoes and cauliflower are deep-fried or pan-fried before adding to the masala. You can check out Dhaba Style Aloo Gobi which is a similar version of this restaurant style aloo gobi.
If you like potato and cauliflower combination then you would definitely love these potatoes and cauliflower recipes:
What is Aloo Gobi?
Aloo Gobi is a very popular vegetarian side from North-Indian cuisine. This healthy, spicy and delightful dish is made into both dry stir-fry and wet curry versions. Best paired with any type of flatbread.
This recipe of Instant Pot Aloo Gobi is a dry version of this dish that can easily be made in a stovetop pressure cooker or in a pan.
How To Make Perfect Aloo Gobi In The Instant Pot?
Making finger-licking delicious aloo gobi sabzi is simple. The only tricky part is to get the perfect texture of Aloo Gobi. The key is to pressure cooking this aloo gobi sabzi till you get the tender texture of gobi yet it is not mushy and holds its shape.
The process of making Instant pot Aloo Gobi is fairly simple. This is how you make it:
You simply start with sauteing onion and ginger-garlic. Then tomatoes and spices are added to it. Once the masala is ready, then potatoes are added to it and cooked for a few minutes.
After potatoes are half cooked, cauliflower is added to it and then it is pressure cooked. The perfect homestyle comfy and delicious Instant Pot Aloo Gobi is ready to serve.
Check out the complete recipe in the recipe box on this page.
This Instant Pot Aloo Gobi:
✓ is vegetarian, vegan, gluten-free, soy-free, nut-free
✓ is one pot, pressure cooked, easy and fuss-free
✓ takes only 20 minutes from start to finish
✓ goes well with any flatbread
✓ is healthy and nutritious
✓ perfect for any lunch box
Other similarly delicious cauliflower recipes:
Gobi Pakora – Indian Cauliflower Pakora
How To Make Perfect Aloo Gobi In Stovetop pressure cooker?
Cooking Aloo Gobi in a stovetop pressure cooker is the same as cooking in an electric pressure cooker. I have given the exact instructions for cooking aloo gobi in a pressure cooker. You can see it in the recipe box on this page.
Can I make Aloo Gobi without Onion and Garlic?
Yes, certainly you can. I love adding onions and garlic to this recipe as it adds more flavors to this recipe. My Mom sometimes makes ‘Aloo Gobhi’ without onion and garlic and it still tastes delicious.
For making No onion garlic version of this recipe, simply omit the onion and garlic and follow the rest of the recipe.
What are the ingredients for Instant Pot Aloo Gobi?
The Instant Pot Aloo Gobi recipe is made with easily available basic ingredients.
Here are the ingredients:
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Potatoes
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Cauliflower
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Green chilies
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Chopped onions
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Chopped tomatoes
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Ginger paste & Garlic paste
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Oil
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Cilantro leaves
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Spices (cumin seeds, mustard seeds, asafetida (optional), dried red chilies, salt, turmeric powder, red chili powder, coriander powder, amchur (dried mango) powder, and garam masala powder.)
What can I serve with aloo gobi?
I personally like to eat aloo gobi with plain roti or laccha paratha. But this can be served with anything you like. You can pair it with a paneer gravy dish like ‘matar paneer’, or a bean or lentils dish like rajma masala, or panchmel dal.
There are endless meal ideas on how you can serve this humble side dish. Here are some ideas on how you can plan you Indian meals using this aloo gobi:
Meal idea 1: aloo gobi, dal makhani, naan, and boondi raita.
Meal idea 2: aloo gobi, chana masala, jeera rice, tomato paratha, plain yogurt.
Meal idea 3: aloo gobi, paneer tikka masala, pineapple raita, and papad.
Meal idea 4: aloo gobi and paneer naan, and mint raita.
Some Instant Pot basics to keep in mind before cooking this ‘Aloo Gobi’:
Pressure building takes around 10 minutes in Instant Pot (IP). So be patient and don’t try to open the lid to see why pressure is not building.
If IP shows the ‘BURN’ on display, that means it needs more water. Open the pot and add 2-3 tablespoons of water. Deglaze the pan if the masala has stuck to the bottom, or else your pot won’t come to pressure.
Tips and variations for making best Aloo Gobi in Instant Pot:
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Never add potatoes and cauliflower at the same time. Always cook the potatoes for a few minutes on saute mode before adding the cauliflower. This is because potatoes take a bit of time to cook, and cauliflower tends to cook quickly.
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Follow the cooking time instructions carefully. If you overcook this dish then you won’t get the whole cauliflower florets. They will turn mushy and won’t taste good. Also, undercooked cauliflower won’t absorb flavors from masala properly, and that also would not taste great.
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If you add potatoes and cauliflower at the same time, then either the potatoes will cook enough or the cauliflower. You won’t get perfectly cooked tender texture of both the veggies.
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I have cooked this homestyle aloo gobi in less oil, but if you want you can add up to 4 tablespoons of oil for this recipe.
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If you are not a vegan, then you can also try making this aloo gobi sabzi in ghee.
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I have made this recipe of aloo gobi in IP, but if you want to try pressure cooker version then you can check out pressure cooker instructions in the Recipe box.
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You can also add some more whole spices like coriander seeds, fennel seeds, or nigella seeds for a variation.
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You can also add some Kasuri methi (dried fenugreek leaves) to add more flavors.
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Feel free to reduce the amount of spices. But remember, when veggies like cauliflower and cabbage are pressure cooked, they tend to get bland, because the flavors get diluted while pressure cooking. So you might end-up with bland flavors if you reduce too many spices.
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The addition of mustard seeds and cumin seeds toasted in oil adds a nice flavor to this dish. If you don’t want to add both seeds, then you can choose any one.
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You can reduce the cooking time to 1 minute if you want a little crunch in cauliflower.
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I have added some amchur (dried mango) powder to this recipe for a nice tang. If you don’t find amchur powder, then you can add a splash of fresh lemon juice at the end.
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I have added Kashmiri red chili powder to this recipe because this is mild and gives a nice color to sabzi.
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If you want the perfect texture of pressure-cooked aloo gobi, then always cut cauliflower into large florets and dice potatoes big. This way they both cook well and the veggies would retain their shape.
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This is a dry sabzi, so do not add a lot of water. Start with 2-3 tablespoons of water, and then add more if needed. You only need a tiny bit of liquid masala to cook cauliflower. Also, keep in mind that veggies also release water while pressure cooking.
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After the pressure cooking cycle is completed, don’t forget to press ‘cancel’ and do the quick pressure release right away. This would stop further cooking process and your cauliflower won’t turn mushy.
Some more incredibly delicious instant pot Indian recipes:
Instant Pot Aloo Gobi (Step-by-step photo instructions)
How to make Instant Pot Aloo Gobi //
- Start the instant pot in sauté mode. When the display reads ‘Hot', add oil.
- Once the oil heats up, add cumin seeds, mustard seeds, and asafoetida. Saute them for a few seconds
- When the seeds start to splutter and sizzle, add chopped onions and sauté them for 2-3 minutes.
- Add green chilies, dried red chiles, ginger paste, and garlic paste. Sauté for 2 minutes.
- Then add tomatoes and stir well. Mix well and saute for 2 minutes or until soft.
- Now add the spices (coriander powder, red chili powder, turmeric powder, amchur powder, salt) and mix well and cook for a few seconds.
- Next, add 3 tablespoons of water, and sauté for another 2 more minutes.
- Then, add the diced potatoes and mix well. Also, add 1 tablespoon water and stir.
- Cover the instant pot with a lid and let the potatoes cook for about 2-3 minutes. You can stir occasionally.
- Remove the lid, and check the potatoes doneness using a knife. If the knife slides smoothly then they are almost done.
- Deglaze the pot if you see that some masala has stuck to the bottom. And add cauliflower florets along with 3 tablespoons of water.
- Give it a nice stir.
- Cover the instant pot with the lid, set the valve to sealing position. Press the manual or pressure cook button. Adjust or pressure level button to set the pressure to LOW. Cook on low pressure for 2 minutes. (Pressure building takes around 10 minutes in Instant Pot. So be patient and don't try to open the lid to see why pressure is not building.)
- Do a quick pressure release by sealing the valve from sealing to venting. Once the pin drops, open the lid.
- Open the pot and add garam masala powder and cilantro.
- Gently mix with the spoon. If you see excess water, then press the sauté button and dry off the excess water.
- Serve hot aloo gobi with hot roti or paratha.
How to make Aloo Gobi in a stovetop pressure cooker //
- Heat oil in the pressure cooker.
- Add cumin seeds, mustard seeds, and asafoetida.
- Add the chopped onions and sauté them for 2-3 minutes.
- Add green chilies, dried red chiles, ginger paste, and garlic paste. Sauté for 2 minutes.
- Then add tomatoes and stir well. Mix well and saute for 2 minutes or until soft.
- Now add the spices (coriander powder, red chili powder, turmeric powder, amchur powder, salt) and mix well and cook for a few seconds.
- Next, add 3 tablespoons of water, and sauté for another 2 more minutes.
- Then, add the diced potatoes and mix well. Cover the cooker with a lid and let the potatoes cook for about 2-3 minutes. You can stir occasionally.
- Remove the lid, and check the potatoes doneness using a knife. If the knife slides smoothly then they are almost done.
- Add cauliflower florets along with 3 tablespoons of water. Give it a stir.
- After that, just close the pressure cooker with the lid and remove the whistle. Steam on medium heat for 8-10 minutes or until cauliflower is cooked. Alternatively, you can pressure cook for 1 whistle on high heat.
- Turn off the stove, and let the pressure cool off 10 minutes before opening the lid.
- Open the cooker and add garam masala powder and cilantro. Gently mix with the spoon. If you see excess water, then press the sauté button and evaporate the extra water.
- Serve aloo gobi with hot chapati.
Recipe Card
Instant Pot Aloo Gobi [Recipe]
★★★★★
(Rating: 5 from 20 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 25 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Sides | Indian | 5 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 87 calories | 1 serving |
INGREDIENTS
For Aloo Gobi //
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- pinch of asafetida (hing)
- 1 medium-sized onion, finely chopped
- 2 medium-sized tomatoes, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 small dried red chilies
- 2 small green chilies, slit
- 2 medium-sized tomatoes, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon amchur (dried mango) powder
- 1 teaspoon coriander powder
- salt, to taste
- 1/2 teaspoon Kashmiri red chili powder, or to taste (you can use any chili powder you like)
- 1/4 teaspoon garam masala
- 2 medium-sized potatoes, diced into 1-inch pieces
- 7-8 tablespoons water(i have used 7 tablespoons water here)
- 2 cups cauliflower, cut into large florets
- 1-2 tablespoons cilantro (coriander), chopped
INSTRUCTIONS:
How to make Instant Pot Aloo Gobi //
- Start the instant pot in sauté mode. When the display reads ‘Hot', add oil.
- Once the oil heats up, add cumin seeds, mustard seeds, and asafoetida. Saute them for a few seconds
- When the seeds start to splutter and sizzle, add chopped onions and sauté them for 2-3 minutes.
- Add green chilies, dried red chiles, ginger paste, and garlic paste. Sauté for 2 minutes.
- Then add tomatoes and stir well. Mix well and saute for 2 minutes or until soft.
- Now add the spices (coriander powder, red chili powder, turmeric powder, amchur powder, salt) and mix well and cook for a few seconds.
- Next, add 3 tablespoons of water, and sauté for another 2 more minutes.
- Then, add the diced potatoes and mix well. Also, add 1 tablespoon water and stir.
- Cover the instant pot with a lid and let the potatoes cook for about 2-3 minutes. You can stir occasionally.
- Remove the lid, and check the potatoes doneness using a knife. If the knife slides smoothly then they are almost done.
- Deglaze the pot if you see that some masala has stuck to the bottom. And add cauliflower florets along with 3 tablespoons of water.
- Give it a nice stir.
- Cover the instant pot with the lid, set the valve to sealing position. Press the manual or pressure cook button. Adjust or pressure level button to set the pressure to LOW. Cook on low pressure for 2 minutes. (Pressure building takes around 10 minutes in Instant Pot. So be patient and don't try to open the lid to see why pressure is not building.)
- Do a quick pressure release by sealing the valve from sealing to venting. Once the pin drops, open the lid.
- Open the pot and add garam masala powder and cilantro.
- Gently mix with the spoon. If you see excess water, then press the sauté button and dry off the excess water.
- Serve hot aloo gobi with hot roti or paratha.
How to make Aloo Gobi in a stovetop pressure cooker //
- Heat oil in the pressure cooker.
- Add cumin seeds, mustard seeds, and asafoetida.
- Add the chopped onions and sauté them for 2-3 minutes.
- Add green chilies, dried red chiles, ginger paste, and garlic paste. Sauté for 2 minutes.
- Then add tomatoes and stir well. Mix well and saute for 2 minutes or until soft.
- Now add the spices (coriander powder, red chili powder, turmeric powder, amchur powder, salt) and mix well and cook for a few seconds.
- Next, add 3 tablespoons of water, and sauté for another 2 more minutes.
- Then, add the diced potatoes and mix well. Cover the cooker with a lid and let the potatoes cook for about 2-3 minutes. You can stir occasionally.
- Remove the lid, and check the potatoes doneness using a knife. If the knife slides smoothly then they are almost done.
- Add cauliflower florets along with 3 tablespoons of water. Give it a stir.
- After that, just close the pressure cooker with the lid and remove the whistle. Steam on medium heat for 8-10 minutes or until cauliflower is cooked. Alternatively, you can pressure cook for 1 whistle on high heat.
- Turn off the stove, and let the pressure cool off 10 minutes before opening the lid.
- Open the cooker and add garam masala powder and cilantro. Gently mix with the spoon. If you see excess water, then press the sauté button and evaporate the extra water.
- Serve aloo gobi with hot chapati.
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NOTES:
- This is a dry sabzi, so do not add a lot of water. Start with 2-3 tablespoons of water, and then add more if needed. You only need a tiny bit of liquid masala to cook cauliflower. Also, keep in mind that veggies also release water while pressure cooking.
- After the pressure cooking cycle is completed, dont forget to press cancel and do the quick pressure release right away. This would stop further cooking process and your cauliflower wont turn mushy.
- Never add potatoes and cauliflower at the same time. Always cook the potatoes for a few minutes on saute mode before adding the cauliflower. This is because potatoes take a bit of time to cook, and cauliflower tends to cook quickly.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/instant-pot-aloo-gobi/