Instant Pot Aloo Gobi – Curried Potato Cauliflower. 1 Pot Aloo Gobhi. Gobi Aloo Masala. Vegan Gluten-free Soy-free Nut-free Recipe. Instant Pot Pressure Cooker or Skillet.
Aloo Gobi or Gobi Aloo – Spiced Potato and Cauliflower is a favorite side with Indian meals. A simple Spiced Vegetable stir fry that is often served with Dals or curries. My mom’s version is cooked in a skillet over low medium heat until the cauliflower is just about cooked, often with just toasty whole cumin seeds to add the flavor and bit of ginger and garlic.
This version has a tomato onion sauce and is made in the Instant Pot. It takes roughly the same amount of time as on stove top as the IP takes about 8 to 10 minutes to come to pressure. IP works as you can schedule the cooking for later. Cauliflower tends to cook quickly and over cook under pressure, so be careful with the times. I usually cook the potatoes for a few minutes on saute before adding the cauliflower and bringing it to pressure. The extra time allows for the sauce to thicken slightly as well as for the potatoes to start cooking before the cauliflower. If you add them at the same time, the potatoes can tend to be a bit too al dente. 1-2 minutes under pressure for large cauliflower florets is time enough. For a restaurant style aloo gobi, toast some cumin seeds in olive oil or vegan butter and garnish, a good sprinkle of garam masala as well.
Also see skillet instructions in the Recipe notes. My Mom’s Gobi Aloo Matar here which is a dryer side with just spices.
This is the basic recipe for aloo gobi. I usually prefer to toast cumin seeds at step 1 before adding the blended mixture. Any whole spice toasted adds a deeper flavor profile. Try some coriander seeds, panch phoron blend, nigella seeds or mustard seeds for variation. Berbere instead of garam masala (its so good with berbere!) or some dried fenugreek leaves (kasoori methi) also work wonders for the flavor!
There are many memories associated with aloo gobi. It is a staple side served at most events, at weddings, at festival potlucks. For the special occasions, it is cooked in a heavy bottom vessel, with copious amounts of oil used so that veggies dont stick and burn.
This version can be made without any oil as there is enough liquid in the recipe. There are recipes that benefit from stove top cooking for small serve amounts and Aloo Gobi is one of them. I personally make this in IP for a larger quantity for entertaining and the skillet version for everyday meal (which is usually half the recipe).
I usually add cayenne and garam masala as garnish. The flavors can tend to dilute a bit while pressure cooking.
Whats you favorite spice combination for aloo gobi? This a versatile recipe with various spices or veggies to use. If you make it, let me know in the comments how it turned out!
Instant Pot Aloo Gobi - Curried Potato Cauliflower. 1 Pot Aloo Gobhi. Indian Gobi Aloo Masala. Vegan Gluten-free Soy-free Nut-free Recipe
- 1/2 small onion
- 2 tomatoes
- 6 to 7 cloves of garlic
- 1 inch ginger
- 1/2 hot green chile
- 1 tsp oil
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 1/2 to 1 tsp garam masala
- 3/4 to 1 tsp salt
- 1/2 tsp paprika
- 2 medium potatoes cubed small
- 1 small cauliflower chopped into large florets
- cayenne/pepper flakes, garam masala, cilantro and lemon for garnish
Blend the onion, tomato, garlic, ginger, green chile until smooth.
Put the Instant Pot on saute mode. When hot, add oil. (* At this point you can add 1/2 tsp cumin seeds and cook until they darken slightly.) Add the onion tomato puree to the pot. Rinse the blender using 1-2 tbsp of water and add to the pot.
Add the spices and potato and mix well. Cover with a glass lid that fits the pot and cook for 4-5 minutes.
Add the cauliflower and mix in well. Close the Pot lid to sealing. Select Manual 2 minutes for low pressure(preferred) Or 0 minutes on high pressure. (0 mins or half whistle with Stove top pressure cooker).
Stove top Skillet: Heat oil in a skillet over medium heat. Add blended mixture and spices from step 1 and cook until the garlic doesnt smell raw. 3 to 4 minutes. Add potatoes and mix in, cover and cook for 3 to 4 minutes. Add the cauliflower and mix in. Cover and cook for 10 minutes. Stir, add water if too dry, taste and adjust salt and spice. Continue to cook covered for another few minutes until cooked to preference.
To make this Oil, just omit the oil.
To make the dish a main: Add some coconut milk, greens, peas after you add the cauliflower. Add more garam masala for garnish. Serve with whole grain flatbreads.
Troubleshoot: Cauliflower tends to cook very quickly, so use larger pieces in this recipe. If the mixture is still overcooked, just mash everything up, add some chopped onion, garam masala, lemon, vegan butter and serve as veggie mash or as pav bhaji.
Nutrition is approx 1 of 4 serves
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