Ready for a new take on this classic indian dish of aloo gobi masala?
I take this dish that you can virtually find in all indian restaurants and make it easier to prepare in your kitchen with the instant pot pressure cooker.
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This Instant Pot aloo gobi is my new favorite because of its simplicity and flavor from the special indian spices.
When cooked in an Instant Pot, the potatoes and cauliflower become tender while still retaining their shape, and the spices infuse into each bite.
Plus, there's no need to constantly watch the pot as it cooks, making this dish perfect for busy weeknights.
Try this simple recipe today, and you will soon see why this dish reigns on top as the go-to recipe among Indian dishes.
Why I love this
- Easy to prepare in the Instant Pot
- Requires minimal ingredients
- Full of flavor from spice powders
- A healthy, vegetarian side dish
- Cooking time is less than 20 minutes
Ingredients
- Head of cauliflower
- Potato cubes
- Tomato paste
- Onion
- ginger-garlic paste
- Spices: turmeric powder, garam masala, Kashmiri chili powder and black pepper.
- Mustard seeds and cumin seeds
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Rinse the cauliflower and cut it into florets.
Peel the potatoes and cut them into chunks or cubes roughly the same size as the cauliflower florets for even cooking.
Set your Instant Pot to the sauté mode. Once the pot is hot in about 1-2 minutes, add a tablespoon of oil, mustard seeds, cumin seeds, and sauté until they sputter.
Add the diced onions to the pot and sauté until translucent. Stir in the ginger garlic paste and cook for another minute until fragrant.
Mix in the tomato paste and a cup of water, cooking it for a minute.
Add turmeric powder, garam masala, red chili powder, and black pepper. Mix well.
Add the cauliflower and diced potatoes and mix well to ensure that the vegetables are well-coated with the spices.
Secure the Instant Pot lid and set the valve to sealing position.
Turn on the manual pressure cook button and set the timer for 2 minutes. As the timer expires, let the pressure release naturally for 3-4 minutes before performing a quick pressure release for any remaining pressure.
Carefully open the lid after the quick release, give the aloo gobi a gentle stir to mix everything together while preserving the shape of the vegetables, and serve hot.
Enjoy this Instant Pot cauliflower curry recipe as a main dish with Indian flatbread or as a flavorful side.
Top Tips
- Make sure to cut large florets and potatoes into similar-sized pieces for even cooking.
- If you do not have an electric pressure cooker, cook the vegetables under high pressure in advance.
- Don't skip the spices - they are what give this dish its delicious flavor.
- For added texture, you can lightly pan-fry the cooked aloo gobi in oil over medium heat before serving.
- Adjust the amount of red chili powder according to your spice preference.
- Add a teaspoon of lemon juice, if the dish turns out too spicy for your liking.
- If you prefer a saucier dish, add some vegetable broth before cooking in the Instant Pot.
Variations
- You can also add other vegetables like peas or carrots for added color and nutrients.
- Add some coconut milk for a creamy twist on this classic recipe.
- You can add garnish with fresh cilantro or kasuri methi (fenugreek leaves) for more flavor.
Storage
Store any leftover aloo gobi in an airtight container in the fridge for up to 3 days. Reheat it on a stovetop or microwave before serving.
This dish also freezes well - store it in a freezer-safe container and reheat it when ready to eat.
Serving
- Serve over jeera rice, white rice, basmati rice, or pair it with naan bread for a complete meal.
- Pair it with a curry like a lentil chickpea curry or Gujarati dal for a more filling dish.
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📖 Recipe
Aloo Gobi In Instant Pot
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 head cauliflower - medium size
- 2 red potatoes - diced into small
- 1 onion - chopped
- 1 tablespoon tomato paste
- 2 tablespoon water
- ½ teaspoon turmeric powder
- 2 teaspoon kashmiri red chili powder
- 1 ½ teaspoon garam masala powder
- ¼ teaspoon black pepper powder
- 2 garlic cloves - chopped
- 1 teaspoon ginger - grated
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 3 teaspoon olive oil
Instructions
- Rinse the cauliflower and cut it into florets.1 head cauliflower
- Peel the potatoes and cut them into chunks or cubes roughly the same size as the cauliflower florets for even cooking.
- Set your Instant Pot to the sauté mode. Once the pot is hot in about 2-3 minutes, add oil, mustard seeds, cumin seeds, and sauté until they sputter.1 teaspoon mustard seeds, 3 teaspoon olive oil, ½ teaspoon cumin seeds
- Add the diced onions to the pot and sauté until translucent.1 onion
- Stir in the ginger garlic paste and cook for another minute until fragrant.1 teaspoon ginger, 2 garlic cloves
- Mix in the tomato paste and water, cooking it for a minute.1 tablespoon tomato paste, 2 tablespoon water
- Add turmeric powder, garam masala, red chili powder, and black pepper. Mix well.½ teaspoon turmeric powder, 2 teaspoon kashmiri red chili powder, 1 ½ teaspoon garam masala powder, ¼ teaspoon black pepper powder
- Add the cauliflower and diced potatoes and mix well to ensure that the vegetables are well-coated with the spices.2 red potatoes
- Secure the Instant Pot lid and set the valve to sealing position.
- Turn on the manual pressure cook button and set the timer for 2 minutes. As the timer expires, let the pressure release naturally for 3-4 minutes before performing a quick pressure release for any remaining pressure.
- Carefully open the lid after the quick release, give the aloo gobi a gentle stir to mix everything together while preserving the shape of the vegetables, and serve hot.
- Enjoy this Instant pot cauliflower curry recipe as a main dish with indian flatbread or as a flavorful side.
Notes
- Make sure to cut large florets and potatoes into similar-sized pieces for even cooking.
- If you do not have an electric pressure cooker, cook the vegetables under high pressure in advance.
- Don't skip the spices - they are what give this dish its delicious flavor.
- For added texture, you can lightly pan-fry the cooked aloo gobi in oil over medium heat before serving.
- Adjust the amount of red chili powder according to your spice preference.
- Add a teaspoon of lemon juice, if the dish turns out too spicy for your liking.
- If you prefer a saucier dish, add some vegetable broth before cooking in the Instant Pot.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Mary W says
Though my cauliflower and potatoes were small, I had to cook this 3 times at 2 minutes each in order to make the vegetables cook properly. I also had to add water as immediately upon coming to pressure, my instant pot indicated 'BURN'. Also, why no salt in the recipe?
Uma Raghupathi says
Hi, Mary cauliflower cooks so easily within 2 minutes in IP. I don't know why you're not cooked. If your spices are not scrapped well it will stay beneath the pot and that causes "BURN".
Sometimes I forget to add salt that is my mistake I will update it.