instant pot aloo gobi

Instant pot aloo gobi with step by step photos. Made in the instant pot, this is a classic Punjabi aloo gobi where potatoes and cauliflower are simmered in a spiced onion and tomato sauce or gravy. Vegan and gluten-free recipe as well.

This instant pot aloo gobi has a homely taste and similar to the aloo gobi which people make in North Indian homes. Though there are many variations, this is not a restaurant-style version. It is a simple yet tasty potato cauliflower curry.

instant pot aloo gobi served in a small white wok on a grey jute mat

I have earlier shared some Variations of aloo gobi made on the stovetop

  1. Aloo gobi – (dry spiced version)
  2. Restaurant style aloo gobi masala (rich creamy curry)

instant pot aloo gobi served in a small white wok on a grey jute mat

This instant pot aloo gobi has

  • Tomatoes imparting a lovely tang in the dish. The spices also give a complex taste and flavor. Thus this instant pot aloo gobi pairs very well with roti, naan, bread or steamed or jeera rice.
  • A bit of prep work has to be done and that is blending onion, tomatoes, ginger and garlic to a smooth consistency. Thereafter later the recipe is a breeze to make in the instant pot. This blended onion & tomatoes paste is sautéed in oil for some minutes. Then add the cauliflower florets, potatoes and pressure cook till the veggies are cooked.
  • It takes about 15 minutes to make aloo gobi in the IP. 10 minutes to sauté and 5 minutes overall to cook the potatoes and cauliflower. Include a prep time of 15 minutes. So in 30 minutes you have a delicious instant pot aloo gobi ready on the dinner table.
  • This is a spiced curry. Though you can easily adjust the quantity of spice powders, the way you want. I usually make the recipe a little spicy. To increase the heat and spiciness in the gravy, add more green chillies or more red chilli powder (cayenne pepper).

You can serve instant pot aloo gobi hot with roti, plain paratha, bread, naan or steamed rice or jeera rice.

How to make instant pot aloo gobi

Blanching cauliflower (optional step and can be skipped)

1. Firstly chop the cauliflower to get medium-sized florets. The cauliflower florets should be about 1.5 to 2 cups. I have used around 250 grams of cauliflower. You can easily use 200 to 250 grams of cauliflower.

chopped cauliflower

2. In a colander rinse them in running water.

cauliflower in a colander

4. Boil 2.5 to 3 cups of water in a pan with ½ teaspoon salt. Once the water becomes hot and bubbles, close the burner.

boiling 2.5 to 3 cups of water in a pan

5. Add the cauliflower florets in the salted hot water and keep covered for 5 minutes. This blanching step is optional. I do it to get rid of insects. After 5 minutes drain all the water and keep the cauliflower florets aside.

blanching cauliflower florets in the pan

Some more prep work

6. Rinse, peel and dice the potatoes in small to medium sizes cubes. The diced potatoes should be around 1.5 cups. I used 4 medium-sized potatoes. To prevent the browning of potatoes, place them in water in a bowl.

chopped potatoes

7. Chop 1 large onion, 1 large tomato, 1.5 inches ginger and 5 to 6 small to medium garlic cloves. You will need about 1 cup chopped onions, 1 cup chopped tomatoes, 1.5 teaspoons chopped garlic and 1.5 teaspoons chopped ginger.

ingredients for aloo gobi

8. Add the chopped onions, tomatoes, ginger and garlic in a blender jar.

chopped onions tomatoes ginger and garlic in a blender jar

9. Blend to a smooth consistency. No need to add water while blending.

puree for aloo gobi

Making instant pot aloo gobi

10. Switch on the IP. Press the sauté button on less mode for 10 minutes.

instant pot switched on

11. When you get the sign of hot on the display, add 3 tablespoons oil in the steel insert. Then add the ground onion-tomato paste. The onion tomato paste may splutter so be careful.

ground onion-tomato paste added to instant pot

12. Mix and stir well.

mix ground onion-tomato paste

13. Now press the sauté button again so that the mode becomes normal. This will increase the heat in the instant pot.

press saute button of instant pot

14. Sauté the onion-tomato masala paste stirring often. A lot of steam will be felt while stirring so if sensitive to heat, then use a long spoon or wear oven mittens.

sauté the onion-tomato masala paste

15. Sauté on normal mode for 8 to 10 minutes till the masala paste thickens. Stir often while sautéing. You will see oil leaving the sides of the masala paste. You have to continue to sauté the masala till it thickens, comes together and changes color with some oil leaving the sides.

saute the paste for aloo gobi

16. When the masala paste thickens and is sautéed very well after 8 to 10 minutes, press the cancel button. With me after 10 minutes of the sauté mode the masala paste had cooked well. If unable to handle the heat, then use the less mode while sautéing.

saute the masala paste in instant pot

17. Add 1 to 2 green chillies or serrano peppers and all the spice powders one by one – ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder or ½ teaspoon cayenne pepper, 1 teaspoon coriander powder and ½ teaspoon garam masala powder. Keep the spice powders ready on the kitchen countertop before you begin to add them.

add spices in instant pot

18. Mix very well. The spice powders will get cooked with the residue heat.

spices for aloo gobi

19. Add cauliflower, potatoes and salt as required.

add cauliflower and potatoes to instant pot

20. Mix very well.

mix aloo gobi mixture

21. Pour 1 cup of water. Again mix very well. This is a curry version. For a less gravy add ½ to ¾ cup water. You can even simmer later (0nce the potatoes and cauliflower are pressure cooked) to thicken the gravy using the sauté mode for a few minutes.

water for aloo gobi

22. close the IP with its lid and turn the valve to the sealing position. Press the pressure cooker button and set the time for 3 minutes. Use high-pressure mode.

pressure cook aloo gobi in instant pot

24. Do a quick pressure release (QPR) once you hear the beep and the timer goes off.

do a quick pressure release (QPR)

25. Lastly add ½ teaspoon of crushed kasuri methi (dry fenugreek leaves) and 2 tablespoons of chopped coriander leaves. Mix again.

add kasuri methi to aloo gobi

Serve instant pot aloo gobi Hot with roti, naan or steamed rice or jeera rice or rumali roti. While serving you can add a few chopped coriander leaves for garnish.

instant pot aloo gobi served in a small white wok on a grey jute mat

More instant pot recipes

  1. Instant pot pulao
  2. Instant pot dal tadka
  3. Instant pot chili mushroom
  4. Instant pot rice pudding

This recipe is from the archives and has been recently updated on 24 december 2019. 

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STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Instant Pot Aloo Gobi

4.82 from 32 votes
Instant pot aloo gobi which makes for a delicious potato and cauliflower in a tangy, spiced tomato and onion sauce or gravy.
instant pot aloo gobi
Author:Dassana Amit
Prep Time:10 mins
Cook Time:13 mins
Total Time:23 mins
Course:main course
Cuisine:north indian,punjabi
Diet:gluten-free,low fat,vegan,vegetarian
Servings (change the number to scale):4
(1 CUP = 250 ML)

INGREDIENTS

main ingredients

  • 1.5 to 2 cups chopped cauliflower or 200 to 250 grams or 0.50 pounds
  • 2.5 to 3 cups water - for blanching cauliflower
  • 1.5 cups chopped or diced potatoes or 4 medium-sized potatoes or 250 grams or 0.50 pounds
  • 3 tablespoons oil - use sunflower oil, peanut oil or any neutral tasting oil
  • ½ teaspoon turmeric powder (ground turmeric)
  • 1 teaspoon kashmiri red chili powder or ½ teaspoon cayenne pepper or paprika
  • 1 teaspoon coriander powder (ground coriander) - optional
  • ½ teaspoon garam masala powder
  • 1 to 2 green chillies or serrano pepper - slit or sliced
  • 1 cup water - for pressure cooking
  • ½ teaspoon kasuri methi (dried fenugreek leaves), crushed
  • 2 tablespoons chopped coriander leaves (cilantro)

for blending

  • 1 cup roughly chopped onions or 1 large onion, roughly chopped
  • 1 cup roughly chopped tomatoes or 1 large tomato, roughly chopped
  • 1.5 teaspoons chopped ginger or 1.5 inches ginger, chopped
  • 1.5 teaspoons chopped garlic or 5 to 6 small to medium garlic cloves, chopped

INSTRUCTIONS

preparation

  • Firstly chop cauliflower in medium-sized florets. Rinse them in running water.
  • Then boil 2.5 to 3 cups of water in a pan with salt. Close the burner.
  • Add the cauliflower florets in the salted hot water and keep covered for 5 minutes. This blanching step is optional. after 5 minutes, drain all the water and keep cauliflower florets aside.
  • Rinse peel and dice the potatoes in medium-sized cubes or pieces. Place the potatoes in a bowl of water so that they do not discolor.
  • Make a smooth paste in a blender with the onion, tomato, ginger and garlic. No need to add water while making the paste.

making instant pot aloo gobi

  • Switch on the ip. Press the saute button on less mode for 10 minutes. 
  • When you get the sign of hot on the display, add 3 tablespoons oil in the steel insert. Then add the ground onion-tomato paste. The paste may splutter so be careful.
  • Mix and stir well.
  • Now press the sauté button again so that the mode becomes normal. This will increase the heat in the instant pot.
  • Sauté the onion-tomato masala paste stirring often. A lot of steam will be felt while stirring so if sensitive to heat, then use a long spoon or wear oven mittens.
  • Sauté on normal mode for 8 to 10 minutes till the masala paste thickens. Stir often while sautéing. You will see oil leaving the sides of the masala paste. You have to continue to saute the masala till it thickens, comes together and changes color with some oil leaving the sides.
  • When the masala paste gets cooked and is sauteed well after 8 to 10 minutes, press the cancel button.
  • Add the green chillies and all the spice powders one by one - turmeric powder, red chilli powder, coriander powder and garam masala powder. Keep the spice powders ready on the kitchen countertop before you begin to add them.
  • Mix very well. The spice powders will get cooked with the residue heat.
  • Add cauliflower, potatoes, water and salt as required. Mix very well.
  • Close the ip with its lid and turn the valve to the sealing position. Press the pressure cooker button and set the timer for 3 minutes. Use high-pressure mode.
  • Do a quick pressure release (qpr) once you hear the beep and the timer goes off.
  • Lastly, add ½ teaspoon of crushed kasuri methi (dry fenugreek leaves) and 2 tablespoons of chopped coriander leaves. Mix very well.
  • Serve instant pot aloo gobi Hot with roti, naan or steamed rice or jeera rice or rumali roti. While serving you can add a few chopped coriander leaves for garnish.

NOTES

  • You can adjust the quantity of spice powders, the way you want.
  • Recipe can be halved or doubled. 
  • The recipe yields a curry version. For a less gravy add ½ to ¾ cup water.
  • You can even simmer to thicken the gravy using the sauté mode for a few minutes after the potatoes and cauliflower are cooked. 
  • Chop cauliflower into medium pieces and potatoes in small to medium cubes or pieces, so that they get cooked in the 3 minutes time setting. 
  • If in case, the potatoes and cauliflower are under cooked, then pressure cook for 1 to 2 minutes more. 

NUTRITION INFO (approximate values)

Nutrition Facts
Instant Pot Aloo Gobi
Amount Per Serving
Calories 179 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 80mg3%
Potassium 594mg17%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 4g4%
Protein 4g8%
Vitamin A 472IU9%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 37mg45%
Vitamin E 5mg33%
Vitamin K 11µg10%
Calcium 49mg5%
Vitamin B9 (Folate) 48µg12%
Iron 3mg17%
Magnesium 33mg8%
Phosphorus 67mg7%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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77 comments/reviews

  1. Tried this recipe today.the ground paste alongwith the spices made for a delicious curry.loved it.4 stars

  2. I am big foodie. I love Cooking. I learned a lot Vegrecipesofindia.
    Thank you for such a wonderfull recipes..5 stars

  3. Why don’t you give an app of veg recipes of India.. that will be very helpful instead of browsing coz i follow ur recipes and use to try5 stars

    • we had an app earlier and we used to have many issues related with it. so, for now, we do not plan to have an app. may be in the future we will look in to this. thank you.