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.
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.
How to make Instant Pot Aloo Gobi
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.
2. In a colander rinse them in running water a few times. Drain all the water.
4. Boil 2.5 to 3 cups of water in a pan with ½ teaspoon salt. Once the water is boiling, close the burner.
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.
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.
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.
8. Add the 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.
10. Switch on the instant pot. Press the sauté button on less mode for 10 minutes.
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.
12. Mix and stir well.
13. Now press the sauté button again so that the mode becomes normal. This will increase the heat in the 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.
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.
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.
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
18. Mix very well. The spice powders will get cooked with the residue heat.
Make Instant Pot Aloo Gobi
19. Add cauliflower, potatoes and salt as required.
20. Combine the sautéed masala base with the veggies and mix very well.
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.
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.
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.
25. Lastly add ½ teaspoon of crushed kasuri methi (dry fenugreek leaves) and 2 tablespoons of chopped coriander leaves. Mix again.
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.
More Instant Pot Recipes
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Instant Pot Aloo Gobi
- 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)
- 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
- 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.
Nutrition Info (Approximate Values)
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This recipe post from the archives (August 2009) has been republished and updated on 12 September 2021.