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.
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:
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.
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!
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.
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:
If you make this Instant Pot Aloo Gobi recipe, tag me @siftandsimmer on Instagram or let me know in the comments below!
Instant Pot Aloo Gobi
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 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
- 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.
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.