Instant Pot Aloo Gobi

Step by StepJump to Recipe

This Instant Pot Aloo Gobi is a classic Punjabi dhaba style aloo gobi where earthy potatoes and cauliflower are simmered in a spiced onion and tomato sauce or gravy. Vegan and gluten-free recipe as well. Best had with some Indian flatbreads like roti, paratha or naan or savor with steamed rice.

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

About This Recipe

The recipe of this aloo gobi curry made in the Instant pot has a lovely taste and similar to the ones served in the Punjabi Dhabas. These dhabas are eateries alongside the highways in India and often serve delicious Indian food. Though there are many variations to make the curry, this is a delicious dhaba-style version. It is a simple yet tasty potato cauliflower curry.

If you prefer to make a restaurant-style version then you can check this creamy and rich version of Aloo Gobi made on the stovetop in a pan.

Tomatoes are the key element in the gravy or curry sauce and imparts a lovely tang to the dish. The use of ground spices also give a complex taste and flavor.

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 and 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 Instant Pot. 10 minutes to sauté and about 5 minutes (including the time for the pressure to build) to pressure 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).

This instant pot aloo gobi pairs very well with roti, naan, bread or steamed or jeera rice.

instant pot aloo gobi served in a small white wok on a grey jute mat
Step-by-Step Guide

How to make Instant Pot Aloo Gobi

Blanch Cauliflower

1. This step of blanching the cauliflower is optional and can be skipped. I do it to get rid of any worms or insects in the florets.

Firstly chop the cauliflower to get medium-sized florets. The cauliflower florets should measure 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 a few times. Drain all the water.

cauliflower in a colander

4. Boil 2.5 to 3 cups of water in a pan with ½ teaspoon salt. Once the water is boiling, 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. After 5 minutes drain all the water and keep the cauliflower florets aside.

blanching cauliflower florets in the pan

More Prep

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 and fine consistency making sure there are no chunks of the veggies and herbs. No need to add water while blending.

puree for aloo gobi

Sauté

10. Switch on the instant pot. 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 your are 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 listed below one by one. Keep the spice powders ready on the kitchen countertop before you begin to add them.

  • ½ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chilli powder or ½ teaspoon cayenne pepper
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala powder
add spices in instant pot

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

spices for aloo gobi

Make Instant Pot Aloo Gobi

19. Add cauliflower, potatoes and salt as required.

add cauliflower and potatoes to instant pot

20. Combine the sautéed masala base with the veggies and 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 (once 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 switch 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. Check the consistency of the curry. If you find it thin, then using the sauté function, simmer for some minutes until the gravy thickens.

Mashing a few potatoes will also help in thickening the gravy sauce. This curry has a medium consistency, though you can make it slightly thick if you prefer.

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 this dhaba style 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 Chana Masala
  3. Instant Pot Chili Mushroom
  4. Instant Pot Dal Makhani

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

instant pot aloo gobi

Instant Pot Aloo Gobi

Instant pot aloo gobi curry that makes for a delicious potato and cauliflower in a tangy, spiced tomato and onion sauce or gravy as served in Punjabi Dhabas.
4.83 from 34 votes
Prep Time 10 mins
Cook Time 13 mins
Total Time 23 mins
Cuisine North Indian, Punjabi
Course Main Course
Diet Gluten Free, Vegan
Difficulty Level Moderate
Servings 4
Units

Ingredients

Main ingredients

  • 1.5 to 2 cups chopped cauliflower – 200 to 250 grams
  • 2.5 to 3 cups water – for blanching cauliflower
  • 1.5 cups chopped potatoes or 4 medium-sized potatoes – 250 grams
  • 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
  • 1 to 2 green chillies or half of a serrano pepper, slit or sliced
  • 1 cup water – for pressure cooking
  • ½ teaspoon dried fenugreek leaves (kasuri methi), 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. After 5 minutes, drain all the water and set the blanched cauliflower florets aside.
  • This blanching step is optional and can be skipped.
  • 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 instant pot. Press the sauté 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 stir and sauté 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 ground 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 instant pot 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.
  • If the consistency looks thin to you, then press the sauté button and simmer for a few minutes till you get the desired consistency. Mashing a few potatoes with the spoon will also help to thicken the curry.
  • 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 gravy 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.

Like what you see?

Stay up to date with new recipes and ideas.

This post contains amazon affiliate links. As an amazon associate, I earn from qualifying purchases.

This recipe post from the archives (August 2009) has been republished and updated on 12 September 2021.

Share This Recipe:

PinWhatsAppPrintShares142

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

79 Comments

  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

    1. 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.

  4. Sorry Actually it’s vermecilli (saviya) I want that vermecilli spicy recipe.. with onions, chilli powder hope u got me but plzz can u

  5. Loved it … I’ll definitely try this today ????.. can u plzz add semolina(sooji) spicy recipe I found sweet recipe but I want spicy ..can u upload or have u uploaded ?? I couldn’t find it in ur site.. thnx5 stars

    1. Welcome Fazila. Could you tell in more detail which spicy semolina recipe you are looking for?

  6. Hello, can I skip grinding onion tomatoes etc and chop and cook them instead ? Will it taste just as good ?

    1. if you chop them, then the taste will be different, but will be good. so you can chop them. but finely chop both onions and tomatoes.

  7. Hi Dasanna ji..I love ur recipes. Infact 5 star rating is very less to appreciate u.I prepared so many recipes of urs and they r awesome.can u plz upload recipes of marwari homemade cuisine.I love to eat in RAJASATHAN BOJANALAY only bcoz of their homemade curries.so plz share those recipes…love ur recipes again..5 stars

    1. thanks a lot aishwarya. i know only a few marwari recipes but have not yet added them. i have had rajasthani thalis in restaurants and love it. i do plan to cover each regional indian cuisine one by one. so i will add marwari recipes also. you can let me know what recipes you are looking for. so that i can add them in my recipe requests notes. these days i am only adding recipe requests more often than the recipes which i make at home.

  8. Very nice recipes I find so much help from your veg recipes. ..thanks a lot…3 stars

  9. I tried ALU gobi …dhaba style and it turned out good….thanks so much for receipe

  10. Hi,

    I am about to try the receipt but confused about the potatoes. Should I boil them before putting it together with the gravy? In the process of cooking potatoes, cauliflower get over cooked?

    1. no need to cook the potatoes before. chop the potatoes in slightly larger pieces and then they won’t get overcooked, by the time the cauliflower cooks.

  11. Hi dassana. I have only recently started cooking and I love your recipes. Just made this recipe and it was delicious. Thanks so much!

  12. Hi, I love your recipies! I follow the same recipe, and cook it in a pressure cooker to save time. It comes out delicious. All the best.

    1. thanks sharmishtha for sharing your positive feedback. good to know this.

  13. Thank you for this extremely simple, easy and delicious recipe…came out quite good:-)5 stars

  14. Hello! If I don’t have blender – can I put onion, tomato, garlic, ginger finally chopped by knife ?5 stars

  15. Do you stir the tomato/onion/garlic paste while you are waiting for the oil to come out? Or do you just let it be? Thanks!

  16. this is the second recipe i tried from your site (the first was medu vada). loved both the recipes and it came out excellent. thank you for posting these recipes such a help to get the taste of home where we live (canada). going to be more daring and try the pav bread. from an avid website reader

    1. thanks jasmin for sharing positive feedback on recipes. glad to know this. i hope you like the pav bread.

  17. Dear sister…curd and cashew kismis paste is good for this ..waiting for ur reply…..

    1. jayanthy, you can use cashew paste and add just 1 or 2 tbsp of curd. because tomatoes are also added to this recipe. kismis you can garnish.

  18. all good..except… I misread, and boiled the cauliflower.. #ScholBoyError.. I thought it sounded a bit too British!
    Nice tip on the colour change and cook until the oil starts leaving the sides

    will check out your other pages

    Rice and peace5 stars

  19. I have a question, in step 12 when you say to add water, do you mean the water that the cauliflower was soaking in?

  20. m surely gonna try this out .. this seems delicious …. nowadays I hav developed a great liking for cooking

  21. Absolutely delicious! Thank you for sharing your recipe. I added a tablespoon of tomato paste and a half can of chick peas. Scrumptious!4 stars

    1. welcome roz. thanks for sharing your positive feedback and your variation to make this aloo gobi recipe.

  22. Dear Friend,

    I cooked JEERA RICE yesterday night for my daughter. She liked it so much. She asked me to share the recipe. I had told her visit http://www.vegrecipesofindia.com.

    I had downloaded many recipes to cook for my colleagues and friends. Ofcourse, it goes without saying, for my daugther.

    Thanking you very much my dear friend.

    I pray to GOD to bless you always with a very healthy life so that we too get benefit from your recipes.

    all the best

    Musunuri V.N.Rao

    regards

    1. welcome musunuri. big thanks for this sweet feedback and also for your prayers. we are fortunate to have caring readers like you.

  23. Hi dassana, l love this recipe…I’m big fan of yours…I’ve learned good cooking from u…I’m bit confused about onion tomato paste…. just wanted to know…can I use raw onion to make a paste or I’ve to fry it little bit…which is better….

    1. snehal… thanks a lot first. onion tomato paste is just onions, ginger, garlic and tomatoes ground to a smooth puree in a grinder or blender. thats it. no need to add any water while grinding as the juices from the tomatoes suffice. saute the masala in oil till you see the oil releasing from the sides. this takes quite some time.

  24. My new favorite aloo gobi recipe. I love how the onion/ginger/garlic/tomato paste combined with all the spices creates such an irresistible gravy. I think I now prefer this method over my usual “dry” recipe (which has been tricky for me to cook the aloo & gobi just right).

    For kicks, I added a pinch of asafoetida (hing) with the gravy–this was ground from the resinous, chunk form. OMG, love the depth that it adds.

    I also added 1 tsp Amchur (dried mango) powder at the end, which gives a pleasant hint of sour as a result. Similar to adding lemon juice, but a subtle shade of difference.

    I’ll be on the lookout for dried fenugreek leaves and corriander leaves the next time I make this. Thank you for this recipe, and I look forward to trying more recipes from this site!5 stars

    1. welcome bee. glad to know that you liked this recipe and also for sharing your inputs. dried fenugreek leaves is added in many indian recipes as it adds lot of flavor to the dish. keep visiting.

  25. Another awesome dish!! I moaned as I was eating this the curry is so yummy! All of your recipes do not have overpowering heat, so think it’s very kid friendly!5 stars

  26. Great recipe! Very Punjabi. I have been cooking Indian for 20 years and you have some great recipes.5 stars