Instant Pot Aloo Gobi is perfectly seasoned with Indian spices and makes a wonderful vegetarian main dish or side dish for an Indian-themed meal. This Instant Pot Cauliflower with Potatoes recipe is so quick and easy, you can have it on the dinner table within minutes.





Aloo Gobi is one of those dishes that you’ll find on any Indian restaurant menu and is a simple dish made in Indian homes every day. Aloo Gobi (pronounced aa-loo go-bee) is translated from Hindi as ‘Potatoes Cauliflower’. Aloo Gobi is one of those dishes that you’ll find on any Indian restaurant menu and is a simple dish made in Indian homes every day. Aloo Gobi (pronounced aa-loo go-bee) is translated from Hindi as ‘Potatoes Cauliflower’.

I love cauliflower and since I’m always looking for new recipes I can make in a pressure cooker or Instant Pot , I had to figure out how to make Instant Pot Aloo Gobi (Instant Pot Cauliflower and Potatoes).

The main challenge with making pressure cooker or Instant Pot cauliflower is that it can easily be overcooked. Cauliflower releases liquid and cooks very quickly in the Instant Pot. So it has a tendency to get soggy.

Some Indian Cauliflower and Potatoes recipes have a curry or gravy and some are more dry. I like to make the drier version. My goal was to create a drier dish without overcooking the cauliflower.

I had to add enough water to allow the Instant Pot to pressurize , without making the dish too watery. And I had to cook the Instant Pot cauliflower just right, so that it was neither mushy nor under-cooked.

It took a few tries, but I think I found just the right combination. I am super pleased with how it turned out.

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Tips and Substitutions Don’t cut the cauliflower too small. Cut them into florets that are about 1 1/4 inches long and 1 inch wide. And when you wash the cauliflower florets, let them dry out a bit. I use a salad spinner to dry them out. The less water, the better, for this recipe. Cut the potatoes into about 1 1/4 inch cubes. Yes, you do cook the cauliflower for 0 minutes. After cooking the cauliflower, if you find that it’s not cooked enough, just close the Instant Pot again and let the cauliflower steam in the residual heat, or cook the aloo gobi in ‘Saute’ mode for a couple of minutes at the end. When you finish cooking the Instant Pot cauliflower, you might have some brown bits stuck to the bottom of the inner pot. Carefully stir the cauliflower to incorporate these bits – provided they’re not burnt – they give a caramelization effect, which is really tasty. If you wish to make the dish less dry, add more water when you add the cauliflower. If you’re a fan of spicy food, feel free to increase the quantity of cayenne pepper or Kashmiri chili powder to 1 teaspoon. If possible, use a homemade garam masala, preferably ground fresh. If you don’t have your own garam masala, here’s a quick recipe: 1 1/2 tsp whole cloves (1 tsp powdered)

2 inch piece of cinnamon stick (1 tsp powdered)

30 cardamom pods (1 tsp powdered)

1/4 nutmeg (1/2 tsp powdered)

1 tsp fennel seeds (1 tsp powdered)

2 pieces star anise (1 tsp powdered) Grind in a coffee grinder or mix powders together and store in a cool dry place. The aroma is heavenly!!

If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make Instant Pot Aloo Gobi.

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Easy Instant Pot Aloo Gobi Ingredients

Easy Instant Pot Aloo Gobi Step-by-Step Instructions

Press ‘Saute’.

Add ghee and heat till melted.

Add cumin seeds and saute for 10 seconds, till fragrant.

Stir in onion, ginger, jalapeno (if using).

Cook until onion is golden brown, about 3 to 4 minutes.

Turn Instant Pot off by pressing ‘Cancel’.

Stir in turmeric, chili powder, coriander, garam masala and salt, and fry on residual heat till fragrant, about 1 minute. Be careful not to burn.

Deglaze with 1/2 cup water and stir to scrape up all the brown bits.

Add potatoes.

Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.

Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ‘4’ (4 minutes)

Instant Pot display will change to ‘On’.

Once the Instant Pot is pressurized, the float valve will go up.

The display will count down from 4 to 0; it will switch to ‘Keep Warm’ mode and display ‘L0:00’.

Do a quick release: move the steam release handle to ‘Venting’. I like to place a folded towel over the steam release handle and move it to the venting position. Remove towel after turning handle.

When your Instant Pot is depressurized, the float valve will be in the down position.

It’s now safe to open the Instant Pot. (Press ‘Cancel’ to turn off Instant Pot.)

Stir in Cauliflower.

Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.

Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ‘0’ (0 minutes)

Instant Pot display will change to ‘On’.

Once the Instant Pot is pressurized, the float valve will go up.

When the time has elapsed, the display will switch to ‘Keep Warm’ mode and display ‘L0:00’.

Do a quick release again: Move the steam release handle to ‘Venting’. Remove towel after turning the knob if you’re using a towel.

When your Instant Pot is depressurized, the float valve will be in the down position.

It’s now safe to open the Instant Pot. (Press ‘Cancel’ to turn off Instant Pot.)

Stir to incorporate any brown bits into the dish. Garnish with chopped cilantro.



Instant Pot Aloo Gobi | Indian Cauliflower with Potatoes Instant Pot Aloo Gobi is perfectly seasoned with Indian spices and makes a wonderful vegetarian main dish or side dish for an Indian-themed meal. This Indian Cauliflower with Potatoes recipe is so quick and easy, you can have it on the dinner table within minutes. 4.89 from 17 votes Print Pin Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 6 servings Calories: 98 kcal Author: Paint the Kitchen Red Ingredients 1 Tbsp ghee or butter

1 tsp cumin seeds

1 cup onion chopped

1 Tbsp ginger minced

1 jalapeno pepper - seeded and sliced (optional)

- 1/2 tsp turmeric powder

1/2 tsp Kashmiri chili powder or cayenne pepper (to taste)

1 tsp coriander powder

1/2 tsp garam masala powder

3/4 tsp salt or to taste

1/2 cup water

2 cups potatoes cubed into 1 1/4 inch pieces

1 small head of cauliflower - cut into 1- inch wide pieces (about 4 cups)

- 2 Tbsp cilantro chopped Instructions Press ‘Saute’, add ghee and heat till melted.

Add cumin seeds and saute for 10 seconds, till fragrant.

Stir in onion, ginger, jalapeno (if using).

Cook until onion is golden brown, about 3 to 4 minutes.

Turn Instant Pot off.

Stir in turmeric, chili powder, coriander, garam masala and salt, and fry on residual heat till fragrant, about 1 minute. Be careful not to burn.

Deglaze with water and stir to scrape up all the brown bits.

Add potatoes and close Instant Pot.

Cook on 'Manual' (or 'Pressure Cook') mode for 4 minutes.

Do a quick release of pressure.

Stir in Cauliflower.

Close Instant Pot again and cook on 'Manual' (or 'Pressure Cook') mode for 0 (zero) minutes.

Do a quick release again.

Carefully stir to incorporate any brown bits into the dish.

Garnish with chopped cilantro. Notes Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, cubed potatoes, etc.

Optional: squeeze lime juice over aloo gobi at the end of cooking to give it a slightly tart flavor.

If your cauliflower is large, you can increase the spice quantities as needed.

See the blog post for more detailed recipe tips, including homemade garam masala. Nutrition Serving: 1 serving (6 servings total) | Calories: 98 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 3 g | Saturated Fat: 2 g | Sodium: 321 mg | Fiber: 1 g | Sugar: 4 g Have you made this recipe? I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed hashtag #paintthekitchenred I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use. If you loved this recipe, please give it a 5 Star rating in the comment section below and/or share on social media using the social media share buttons at the top and bottom of this post. Thank you! BACK TO TOP

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