• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sift & Simmer
Matcha, tea-infused baking recipes & modern Asian favourites
  • About
  • Recipes
  • Pantry
    • Matcha 101: A Beginner's Guide
    • Hojicha 101: A Beginner's Guide
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Savoury

    Instant Pot Aloo Gobi

    Published: Mar 23, 2018 by Michelle · 4 Comments

    Share this recipe!

    • Facebook
    • Email
    • Twitter
    Jump to Recipe - Print Recipe

    This recipe for Aloo Gobi is quick and easy, made in an Instant Pot (pressure cooker). Cauliflower, tomatoes and onion simmer together with a blend of spices in this hearty vegetarian Indian-style dish. 

    A plate of aloo gobi.


    I'm always on the hunt for quick and easy vegetarian meals during Lent.

    I've been making Aloo Gobi over the stovetop of many years, however, this version with the Instant Pot is really so quick and simple.

    It takes you more time to cut and prep all the veggies than to actually do the cooking in the Instant Pot.

    I love my Instant Pot (pressure cooker), and if you're looking for other ideas using this kitchen staple, check these recipes:

    Instant Pot Vietnamese Beef Pho

    Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup - Instant Pot)

    Instant Pot Turkey Congee

    Taiwanese Spicy Beef Noodle Soup (Instant Pot)

    Instant Pot Wild Rice & Mushroom Soup

    Aloo gobi on a grey plate with rice on the side.

    What is aloo gobi?

    Aloo gobi is an Indian vegetarian dish consisting of cauliflower and potato flavoured with various spices.

    "Aloo" refers to potato and "gobi" is "cauliflower."

    It's a common Indian and Pakistani dish.

    Why you'll love this recipe

    Using an Instant Pot (pressure cooker) cuts down the cooking time considerably.

    Adding lots of spices to the cauliflower, tomatoes and cumin gives it additional flavour.

    It's naturally vegetarian/vegan, gluten-free and dairy-free.

    Aloo gobi a flexible dish in the sense you can use whatever you've got in the fridge.

    This recipe makes quite a large amount, which is great for leftovers or meal prepping.

    Ingredients you'll need

    • cauliflower: a large head, broken into large pieces
    • potatoes: chopped in large pieces
    • tomatoes: you can use fresh or canned
    • onion: chopped, white or yellow
    • cumin: seeds and powder; if you don't have seeds, you can just use powder
    • garam masala: is a seasoning mix of ground spices; each blend will be different, find one that you like
    • turmeric: powder, gives the dish its yellow colour
    • vegetable stock: or water
    • sea salt: or kosher salt
    • cilantro: chopped, for garnish and flavour; optional

    You can find these ingredients at your local supermarket or Indian grocery store.

    Aloo gobi on a grey plate with rice in the background.

    How to make it

    Turn on Instant Pot to SAUTE function. Wait until it reads HOT.

    Add the oil, onions and cumin seed. Stir until fragrant, about 2-3 minutes.

    Next, add in the curry powder, garam masala, turmeric powder, cumin power. Stir until the spices are aromatic.

    Add in the tomatoes, potatoes, and cauliflower. Stir everything together to coat.

    Add the vegetable stock and salt.

    Cover with the lid. Set the vent to SEAL and press MANUAL -- 2 minutes at LOW PRESSURE.

    Depressurize with the quick release.

    Garnish with cilantro (optional) and serve hot, with basmati rice and naan.

    How to serve

    Serve Aloo Gobi with hot basmati rice and some homemade naan.

    How to store

    Store any leftover Aloo Gobi in an airtight container in the fridge for up to 1 week.

    Tip: the longer Aloo Gobi sits, the more flavour it develops!

    Stovetop version

    If you don't have a pressure cooker, I've made this recipe on the stove top before getting an Instant Pot.

    The method is very similar.

    Follow the instructions for the Instant Pot, and then cover and simmer for 20-25 minutes, until the potatoes are tender.

    Substitutions

    Feel free to add other veggies or tofu to the Aloo Gobi.

    Depending on how long they need to cook, you may need to add them at the last minute.

    For green peas (fresh or frozen), do a quick release and press the SAUTE function.

    Add the peas in and cook for another minute or two, until they have warmed through.

    Other recipes you may like

    Be sure to check out these recipes:

    Soft & Fluffy Naan

    Easy Chicken Tikka Masala With Maya Kaimal Simmer Sauce & Everyday Dal

    Spicy Vindaloo Shrimp in Puff Pastry

    Instant Pot Kashmiri Beef Short Rib Curry

    Baked Tofu & Everyday Chana With Surehka Rice

    If you make this Instant Pot Aloo Gobi recipe, tag me @siftandsimmer on Instagram or let me know in the comments below!

    Aloo gobi on white basmati rice on a grey plate with fork.

    Print Recipe

    Instant Pot Aloo Gobi

    This recipe for Aloo Gobi is quick and easy, made easily in an Instant Pot (pressure cooker). Cauliflower, tomatoes and onion simmer together with a blend of spices in this hearty vegetarian Indian-style dish. 
    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Course: Side Dish
    Cuisine: Indian
    Servings: 10
    Calories: 78kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 1 head cauliflower broken into large florets
    • 2 tomatoes chopped
    • 2 potatoes chopped into large pieces
    • 2 tablespoon vegetable oil
    • 1 large onion chopped
    • 1 tablespoon whole cumin seed
    • 1 tablespoon curry powder
    • ½ tablespoon garam masala
    • 1 teaspoon turmeric powder
    • 1 tablespoon cumin powder
    • ¼ C vegetable stock
    • ½ teaspoon sea salt
    • cilantro chopped, optional
    Prevent your screen from going dark

    Instructions

    • Turn on Instant Pot to SAUTE function. Wait until it reads HOT.
    • Add the oil, onions and cumin seed. Stir until fragrant, about 2-3 minutes.
    • Next, add in the curry powder, garam masala, turmeric powder, cumin power. Stir until the spices are aromatic.
    • Add in the tomatoes, potatoes, and cauliflower. Stir everything together to coat.
    • Add the vegetable stock and salt.
    • Cover with the lid. Set the vent to SEAL and press MANUAL -- 2 minutes at LOW PRESSURE.
    • Depressurize with the quick release.
    • Garnish with cilantro (optional) and serve hot, with basmati rice and naan.

    Nutrition

    Calories: 78kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 148mg | Potassium: 305mg | Fiber: 2g | Sugar: 2g | Vitamin A: 251IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 2mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « Truly Pink Beet Pancakes
    Chocolate Banana Bread »

    Reader Interactions

    Comments

    1. heather (delicious not gorgeous)

      March 30, 2018 at 11:33 am

      2 minutes?! daaaaang. my parents have an instant pot but haven't touched it yet- it sounds like it's time to play around though (;

      Reply
      • siftandsimmer@gmail.com

        March 30, 2018 at 5:41 pm

        I know, right? It's insane -- literally took me longer to prep all the veg than it took for the Instant Pot to do its thing! 😛 You should definitely play around with your parents' IP!

    2. Siddhi

      January 07, 2022 at 9:25 am

      Can you add peas? Do they come out looking green still?

      Reply
      • Michelle

        January 07, 2022 at 10:57 am

        Hi there, you can add peas but I would suggest adding it at the last minute. What I would suggest is after releasing the pressure, press the Sauté function, add in the peas and cook for another minute or so, until the peas have warmed through. Hope that helps!

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Me

    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube

    Popular Recipes

    Matcha Snickerdoodle Cookies

    Matcha con Panna (Matcha with Cream)

    Matcha Latte

    Matcha 101: A Beginner's Guide

    Footer

    ↑ back to top

    About

    About

    Privacy Policy

    Newsletter

    Subscribe for the latest recipes and updates directly to your inbox!

    Contact

    Contact

    Copyright © 2017-2023 Sift & Simmer

    All images and content are copyright protected. Do not use without prior permission.