Instant Pot Aloo Gobi - a beloved vegetarian Indian dish also known as cauliflower and potatoes. This versatile dish can be savored as a delightful side, paired with aromatic rice, or accompanied by a serving of warm, fluffy naan bread.
Course Main Course, Side Dish
Cuisine Indian
Keyword Cauliflower, Curry, Gluten-Free, Indian Recipes, Instant Pot Recipes, Potatoes, Vegan, Vegeterian
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 42 minutesminutes
Servings 4servings
Calories 273kcal
Author Irena Macri
Ingredients
3.5tablespoonolive oil
1headcauliflowercut into florets
2potatoeslarge, peeled and cubed
1oniondiced
1tablespooncumin seeds
2teaspoongrated garlic2 cloves
2teaspoongrated gingerthumb-size piece
1teaspoonturmeric powder
½teaspoongaram masala
½teaspooncoriander seed powder
¼teaspoonred chili powder
1candiced tomatoesor 2 large tomatoes, diced
1teaspoonsaltor to taste
½cupwater
1teaspoonsugar
2tablespoonchopped cilantro
Instructions
Prepare the vegetables. Cut cauliflower into small florets and potatoes into small cubes.
Turn the Instant Pot on and choose the Saute setting. Add two tablespoons of olive and add cauliflower. Fry for 2-3 minutes, stirring a couple of times, they should get a little golden crust. Remove from the pot.
Add another tablespoon of oil followed by cumin seeds and let them crackle. Add the onions and cook for 2 minutes till translucent.
Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
Follow with the spices: turmeric, chili, garam masala and coriander seed powder. Stir through briefly and add the chopped tomatoes. Cook together for 1 minute.
Add the diced potatoes, salt and ½ cup water and stir everything through well.
Secure and lock the lid. Set to Pressure Cook for 1 minute on HIGH pressure. Once the timer is done, quick release the pressure and open the lid.
Set the Instant Pot back to Saute mode and add back the cauliflower florets and sugar. Stir through and cook for 3-4 minutes together with potatoes and sauce or until the cauliflower texture is to your liking (it should be more crunchy than the potatoes).
Finish the aloo gobi with fresh cilantro sprinkled on top. Serve with rice and naan bread or roti.