Simple, easy and delicious Aloo Gobi or Potato Cauliflower curry is a popular dish from Indian Cuisine. Super simple, comforting and one-pot meal cooked to perfection in Instant Pot in no time.
One of the simplest, yet most delicious recipes and my all time favorite-Aloo Gobi or Potato Cauliflower Curry. This delicious dish is made with gobi(cauliflower), aloo(potatoes) and some Indian spices, is my go to recipes for busy week nights. Cooked in no time this recipe is perfect for anytime. Make it on a regular day or even for parties, potlucks, this recipe is absolutely a crowd pleaser 😋
Aloo Gobi is made in many different ways depending upon the place of origin in India. Though basic ingredients remain the same and consists of gobi or cauliflower, aloo or potatoes, and some Indian spices. I make this recipe in different ways too, depending upon the occasion and availability of ingredients. Besides, the basic ingredients, I like to add tomatoes also. Sometimes, I also add onion and garlic to this recipe. The recipe I am sharing today, is the one without using any onion and garlic. This recipe is one of the simplest and quickest recipe you may have tried before.
This recipe is made in Instant Pot (See the recipe notes for stove top pressure cooker instructions). Cooking gobi or cauliflower is bit tricky, many a times the gobi (cauliflower) turns soggy or mushy. Understanding the key things, does help in making a perfect recipe always. When pressure cooking cauliflower, moisture in the cauliflower plays very important role. Depending upon the moisture, the time to build up pressure will vary. The longer it is cooked in pressure cooker, the chances are high that the cauliflower will turn soggy or mushy. Today, I will walk you through the basic and foremost important things to follow while making this amazing aloo gobi in Instant Pot. I hope this recipe turns out amazing for you too, as it does for me always in my Instant Pot 💓
How to prep veggies for aloo gobi?
Chop the gobi(cauliflower) in bite size pieces, keep the size of the pieces medium. Rinse in a colander and keep it aside for 20-30 mins, for all the excess water to drain through colander. If you don’t have time, spread the cauliflower florets on a clean kitchen towel and pat dry the florets. Thus, by doing this process we are assuring that there is no excess water in the cauliflower before cooking.
Chop the potatoes into wedges. (I take a small potato and chop it lengthwise, into 4 pieces) Reason for doing this is to assure that potatoes and cauliflower cook in the same time in the pressure cooker without being overcooked/or undercooked.
I like to add a tomato. I chop the tomato lengthwise, just to keep the uniformity in the vegetables, however it does not matter how you chop the tomato 😊Tomato not only adds flavor to this dish but also adds required amount of moisture to cook the cauliflower and potatoes in the pressure cooker without using any additional water. Alternatively, you can also add 1-2 TBSP of water instead of tomato.
How to cook aloo gobi in Instant Pot?
Once you have prepped the veggies, its time to cook this amazing aloo gobi in Instant Pot which is ready in under 10 mins. Yes, in under 10 mins you can relish this yummylicious aloo gobi 😍
Turn on Instant Pot on a saute mode(high), add oil, when oil is hot, add cumin seeds, asafoetida, turmeric powder. Mix well. Add cauliflower florets, saute for 1-2 mins. Add potatoes, tomatoes, ginger, green chili, dry spices – coriander powder, red chili powder, dry mango powder, and salt to taste. Mix well. Saute for 2-3 mins, you will notice the tomatoes have soften a little and there is some moisture in the pot. At this point, close the Instant Pot, vent sealed and cook for manual/pressure cook mode (high) for “0” mins. Yes, only “ZERO” mins (this is not a typo!!) is all you need to cook this amazing aloo gobi. As soon as the Instant Pot beeps, release the pressure manually. Add garam masala and fresh cilantro, mix gently. Serve this delicious aloo gobi with some Indian flatbread-roti, naan, or paratha!!
Tips and Tricks
- Chop the gobi(cauliflower) in bite size pieces, keep the size of the pieces medium. Rinse in a colander and keep it aside for 20-30 mins, for all the excess water to drain through colander. If you don’t have time, spread the cauliflower florets on a clean kitchen towel and pat dry the florets. Thus, by doing this process we are assuring that there is no excess water in the cauliflower before cooking.
- Why chop potatoes into wedges? Reason for doing this is to assure that potatoes and cauliflower cook in the same time in the pressure cooker without being overcooked/or undercooked.
- Why add tomato? Tomato is optional. I like to add a tomato as it adds flavor to this dish and also required amount of moisture to cook the cauliflower and potatoes in the pressure cooker without using any additional water. Alternatively, you can also add 1-2 TBSP of water instead of tomato.
- Aloo gobi stays fresh in refrigerator for 2-3 days.
- I personally do not prefer to freeze aloo gobi. If frozen, I feel it does not taste the same.
- Aloo gobi is best served with some Indian flatbread such as roti, paratha or naan. Enjoy this super simple, one-pot, delicious Aloo Gobi any time!!
Potato Cauliflower Curry / Aloo Gobi - Instant Pot, Pressure Cooker
- 1 medium head cauliflower around 3-1/2 cups cauliflower florets
- 2 small potatoes peeled and cut into wedges
- 1 medium tomato sliced lengthwise
- 1 green chili optional
- 1/2 inch ginger finely chopped
- 1/2 TBSP cumin seeds
- 1/8 TSP asafoetida
- 2 TBSP of oil
- 1/2 TSP turmeric powder
- 1/2 TBSP coriander powder
- 1/2 TSP red chili powder as per taste
- 1/2 TSP dry mango powder
- 1/2 TSP garam masala
- salt to taste
- Handful of fresh cilantro
Instructions for Instant Pot Cooking:
- Turn on Instant Pot to saute mode (high).
- When it displays "HOT", add 2 TBSP of oil, cumin seeds, asafoetida and turmeric powder.
- Add cauliflower florets. Mix well. Saute for 1-2 min.
- Add potatoes, tomatoes, ginger, green chili. Add coriander powder, red chili powder, dry mango powder, salt to taste. Mix well. Saute for 2-3 min. Turn off Instant Pot. Close the IP lid.
- Turn on Manual/Pressure cook mode (high), 0 mins, vent sealed.
- Note: Zero mins cook time is not a typo. Please check recipe notes for details!!
- When Instant Pot beeps, quick release pressure manually. Open the IP lid.
- Add garam masala, mix gently.
- Aloo gobi is ready to be served. Garnish with some fresh cilantro. Enjoy!!
- How to prep veggies? - checkout the discussion earlier in the post.
- Adjust the spiciness as per taste. Reduce red chili powder or garam masala for milder flavor.
- Tomato adds flavor and required moisture to cook cauliflower and potato without any additional water. You may add 1-2 TBSP of water instead of tomato.
- Lemon juice may be used instead of dry mango powder. If using lemon juice, add it at the end, once the cauliflower is cooked.
- Onion and garlic may be added. If adding onion and garlic to the recipe, add it before adding cauliflower and saute for a min or so.
- For pressure cooker (stove top) cooking, follow the same instructions as discussed in the recipe. After the first whistle, turn off the heat. Followed by quick release pressure manually. Open the pressure cooker lid. Rest of the steps remain the same as Instant Pot.
- How to serve and store aloo gobi?-checkout the discussion earlier in the post .
- Tips and Tricks-checkout the discussion earlier in the post.
- The actual cooking time depends on the time it takes to build up pressure in the IP plus the time set using cooking mode. It takes around 5-7 mins to build up pressure. That means cauliflower has been cooking for these 5 mins. So after 5 mins of pressure build up, it goes to Manual/Pressure cook mode, which is set to "zero" mins and stops from further cooking.