Note: Original post published in April 2017 has been updated with new photos and a video. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry I love to make aloo gobi in the Instant Pot Pressure Cooker. In just 2 to 3 minutes of pressure cooking time, the cauliflower and potatoes are cooked nice and tender. Plus, there is no need to constantly stir or watch over the stove making it a hassle-free recipe.
Aloo Gobi Ingredients
Cauliflower - Known as “Gobi” or “Gobhi” in Hindi, cauliflower is a staple veggie in Indian kitchens. I highly recommend using fresh cauliflower florets for this recipe Potato - Known as “Aloo” in Hindi, I add either russet or a red potato to this curry. Just make sure to cut them thin so they cook in the short pressure cooking time that is required for the cauliflower Tomatoes - Fresh tomatoes add a tangy acidic flavor to curries. I like to use plum or aroma tomatoes for Indian cooking. Onion - I use yellow onion in this recipe but you can also use red onion instead. Spices - cumin seeds, turmeric, red chili powder, cumin powder, coriander powder, and homemade garam masala. I love using the mild Kashmiri red chili powder in this recipe it gives a beautiful red-orange hue to the dish. Note: If you are using a different chili powder or paprika, you may want to adjust the quantities. Chili powder can also be added in the end to taste especially when serving the dish to younger children.
Tips for making Aloo Gobhi in Instant Pot
How to Make Aloo Gobi
Turn the Instant Pot to Sauté mode and heat oil. Add cumin seeds. Sauté for 30 seconds. Add onions and mix well. Cook covered with a glass lid on for 1 minute. Add ginger, garlic, and tomatoes, mix and cook covered for another minute. Add turmeric, red chili powder, coriander powder, cumin powder, garam masala, and salt. Add potatoes and cauliflower florets. Add 2 tablespoons of water. Mix well. Put the Instant Pot lid on with the pressure valve to sealing. Select Pressure Cook / Manual (Hi) for 2 minutes.
Press Cancel to turn the Instant Pot off. Quick Release and stir gently. Garnish with cilantro.
How to serve Aloo Gobi
We love serving aloo gobi with hot roti or parathas along with spinach dal and rice. Don’t forget to add a side of raita or kachumber to compliment the flavors and textures. I promise you will love this gluten-free and vegan curry for a quick and easy weeknight meal.
Storing
Any leftover Aloo Gobi can be refrigerated for up to 5 days. To reheat simply microwave it.
More Simple Indian Vegetarian Recipes
Aloo Rasedar Palak Paneer Mushroom Masala Paneer Butter Masala | Paneer Makhani Mushroom Matar Malai Curried Eggplant Aloo Beans
Recipe
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