This Instant Pot Aloo Gobi recipe is a classic Indian dish perfectly seasoned and it makes a wonderful vegetarian main dish or a 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.
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Table of Contents
Introduction
Aloo gobi is a very popular dish at Indian restaurants and it’s a simple enough to be made in Indian homes every day. Aloo Gobi (pronounced aa-loo go-bee) is translated from Hindi as ‘Potatoes Cauliflower’ and is a cauliflower curry that’s generally eaten with Indian flatbread called roti.
I love cauliflower and since I’m always looking for new recipes I can make in the Instant Pot electric pressure cooker, I had to figure out how to make Instant Pot aloo gobi (cauliflower and potatoes). I also have a recipe for air fryer cauliflower and oven roasted cauliflower.
The main challenge with making pressure cooker 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.
You can make an aloo gobi curry with more gravy or you can make it drier. I like to make the drier version. My goal was to create a perfect aloo gobi without overcooking the cauliflower. And the key to that is deciding how much water to add.
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.
TIPS AND SUBSTITUTIONS
Vegetables
In order to avoid overcooking, don’t cut the cauliflower too small. Cut them into large florets that are about 1 ¼ 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 ¼ inch cubes.
If you wish to add green peas, add about ½ cup of frozen peas with the cauliflower. The Instant Pot may take a bit longer to come to pressure.
Cook time
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 sauté mode for a couple of minutes at the end.
If your Instant Pot doesn’t have the option of pressure cooking for 0 minutes, you can pressure cook the cauliflower for 1 minute on high pressure or 2 minutes on low pressure.
If you want to try cooking both the potatoes and cauliflower together, rather than doing it in two steps, use small diced potatoes and pressure cook both vegetables for 1 minute on high pressure.
Deglazing
When you finish cooking the Instant Pot cauliflower, you might have some brown bits stuck to the bottom of the pot. Carefully stir the cauliflower to incorporate these bits – provided they’re not burnt – they give a caramelization effect, which is really tasty.
Thickness
If you wish to make the dish less dry, add more water when you add the cauliflower. If there’s excess water at the end, heat the cauliflower and potato cubes in saute mode to let the liquid evaporate.
Spices
If you’re a fan of spicy food, feel free to increase the quantity of cayenne pepper or Kashmiri chili powder to 1 teaspoon.
I’ve had readers use curry powder instead of individual spice powders, and that’s a perfectly acceptable option.
Garam Masala
If possible, use a homemade garam masala, preferably ground fresh. You can also use store-bought garam masala. If you don’t have your own garam masala recipe, try my homemade garam masala recipe.
If you want a quick and easy substitute for garam masala powder, mix together equal quantities of black pepper, cardamom, cinnamon, clove, and nutmeg powders.
Grind in a coffee grinder and store in a cool dry place. The aroma is heavenly!!
Avoiding the Burn Message
I have not had any issues with the ‘Food burn’ message but it’s possible for some people to get the Burn message when making this recipe. Do the following to avoid the issue:
- After sauteing onions, deglaze really well. There should be nothing stuck to the bottom of the inner pot.
- Turn off the Instant Pot for a few minutes after sauteing.
- Add an extra ¼ cup of water.
FAQs
Double all ingredients but keep the cooking time.
You can add more chopped or sliced green chillies, more cayenne pepper or chili powder. You can also increase the flavor by increasing the quantity of all powdered spices.
Pressure cook the potatoes for 2 to 3 minutes only.
Pressure cook the cauliflower for an additional minute or cut the cauliflower into smaller pieces or close the lid and let the cauliflower steam for a bit in the residual heat after cooking is complete.
To get more gravy, add extra water – about ¼ cup.
Yes, you can add about ½ cup of diced tomatoes on top of the potatoes, without stirring them in. You may need to add an extra ¼ cup of water to help you avoid the burn message.
If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.
- Instant Pot DUO Beginner’s Manual
- Instant Pot ULTRA Beginner’s Manual
- Instant Pot DUO EVO PLUS Beginner’s Manual
- Instant Pot DUO NOVA Beginner’s Manual
- Instant Pot DUO GOURMET Beginner’s Manual
- Instant Pot DUO CRISP Beginner’s Manual
- Instant Pot PRO Beginner’s Manual
- Instant Pot PRO CRISP Beginner’s Manual
Instant Pot Aloo Gobi – Ingredients List
- Tomato paste
- Cumin powder
- Salt
- Red chili powder
- Coriander powder
- Potatoes
- Onions
- Garam masala
- Turmeric powder
- Ghee
- Ginger
- Cauliflower
- Cilantro
More details in the printable recipe card at the bottom of this post
How to Make Aloo Gobi in the Instant Pot (Step by Step Instructions)
- Heat oil and add cumin
- Saute onions
- Saute spices and add potatoes
- Pressure cook
- Do a quick pressure release
- Add cauliflower
- Pressure cook
- Do a quick pressure release
Heat oil and add cumin
- Select Saute mode.
- Add ghee and heat till melted.
- Add cumin seeds and saute for 10 seconds, till fragrant.
Saute onions
- 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’.
Saute spices and add potatoes
- 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 ½ cup water and stir to scrape up all the brown bits.
- Add potatoes.
Instant Pot Duo Pressure Cook 3 minutes
- Close the lid and make sure steam release handle is in Sealing position
- Press Manual (or Pressure Cook) and + or – until the display reads 3 (3 minutes).
Instant Pot Ultra Pressure Cook 3 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 3 minutes (00:03).
Press Start.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to On.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to Keep Warm mode and display L0:00 or 00 00 and begin to count up the number of minutes since pressure cooking completed.
How to Quick Release Pressure (QR) on the DUO
- Move the steam release handle to Venting. Steam will come out of the steam release handle.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
How to Quick Release Pressure (QR) on the ULTRA
- Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
[Find out more about the pressure release methods and how and when to use them. ]
Add cauliflower
- Add the cauliflower pieces to the Instant Pot.
Instant Pot Duo Pressure Cook 1 minute
- Close the lid and make sure the steam release handle is in the Sealing position.
- Press Manual (or Pressure Cook) and + or – until the display reads 1 (1 minute).
Instant Pot Ultra Pressure Cook 1 minute
- Close the lid.
- Select Pressure Cook mode and adjust the time to 1 minute (00:01).
- Press Start.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to On.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to Keep Warm mode and display L0:00 or 00 00 and begin to count up the number of minutes since pressure cooking completed.
* You can also pressure cook for zero minutes, which will make the cauliflower tender but firm. Some Instant Pots allow you to program the cook time to 0 minutes. If you don’t have this capability, program the pressure cook to 1 minute and as soon as the display goes from On to 00:01, press Cancel.
How to Quick Release Pressure (QR) on the DUO
- Move the steam release handle to Venting. Steam will come out of the steam release handle.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
How to Quick Release Pressure (QR) on the ULTRA
- Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
[Find out more about the pressure release methods and how and when to use them. ]
Instant Pot Aloo Gobi | Indian Cauliflower with Potatoes
Equipment
Ingredients
- 1 tablespoon ghee or butter
- 1 tsp cumin seeds
- 1 cup onion chopped
- 1 tablespoon ginger minced
- 1 jalapeno pepper seeded and sliced (optional)
- ½ teaspoon turmeric powder
- ½ tsp Kashmiri chili powder or cayenne pepper (to taste)
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ¾ teaspoon salt or to taste
- ½ cup water
- 2 cups potatoes cubed into 1 ¼ inch pieces
- 1 small head of cauliflower cut into 1- inch wide pieces (about 4 cups)
- 2 tablespoon cilantro chopped
Instructions
- Select 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.
- Press 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 water and stir to scrape up all the brown bits.
- Add potatoes and close Instant Pot.
- Pressure cook on High Pressure for 3 minutes.
- Do a quick release of pressure. [Read More: The Different Pressure Release Methods]
- Stir in Cauliflower.
- Close Instant Pot again and pressure cook on High Pressure for 0 minutes or low pressure for 2 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.
- This recipe is quite dry. If you like aloo gobi to have some gravy, add an extra ¼ cup of water.
- * If your Instant Pot doesn’t have the option to pressure cook for zero minutes, program it for 1 minute, and as soon as the display goes from On to 00:01, press Cancel.
- See the blog post for more detailed recipe tips, including homemade garam masala.
Nutrition
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
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.
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Lauren
Delicious!! Made it multiple times now. Thanks
Paint the Kitchen Red
Awesome, Lauren – glad to hear it and thanks for letting me know!
Shannan
Thank you Neena! I was gifted an Insta Pot for Christmas, from my brother. Your step-by-step instructions were perfect. I love to cook, I have a lot of gadgets and not easily intimidated by new cooking tequneaks. But, I was terribly intimidated by Instant Pot. You calmed my nerves by spelling it all out! I’m so grateful! Bonus, the aloo gabi was delicious.
Paint the Kitchen Red
You’re so welcome, Shannan 🙂 I’m really glad that you liked the recipe.
Paula
Hi, have tried cooking this many times before IP and always failed ! This was the best and delicious and so quick. Would possibly increase spice content next time but pototoe and cauliflower perfectly cooked.thank you
Paint the Kitchen Red
Hi Paula, thank you for taking the time to comment. That’s so great to hear. I just made a roasted version of this recipe last night, for a change: same spices as this recipe but followed the method of this recipe: Indian Roasted Cauliflower!
Kristin
This was delicious and so easy. We added a bit more water (1 cup total) and incorporated cooked rice and peas at the same time we added the cauliflower. Cooked cauliflower etc. on high pressure for 5 additional minutes and it did not get mushy. Flavors blended well. We served with yogurt, mango chutney, and some curried pickled veg. Will definitely make again.
Paint the Kitchen Red
Great – you made it a meal in one. Wow, that’s good to know that the cauliflower didn’t become mush with 5 minutes! Thank you for taking the time to share your experience, Kristin.
Dhanya
Hi Neena,
I tried this recipe today. I followed your instructions, except for one change – I added one diced tomato after sautéing the onion-ginger-green chili mixture. My Instant Pot came to pressure to cook the potatoes, but it did not come up to pressure the second time around after stirring in the cauliflower. I think it could be because the pot became too dry and also maybe the bottom of the pot may not have been fully deglazed well?
In the end the cauliflower was little undercooked, so I added a bit more water to the pot and cooked it on Sauté mode for a couple more mins.
Thanks,
Dhanya
Paint the Kitchen Red
Hi Dhanya, tomato is a great addition, but it could have caused some sticking to the bottom. Yes, deglazing is very important especially since the recipe uses minimal liquid. Next time, just add a few more tablespoons of water.
Barbara Alfeo
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Paint the Kitchen Red
Hi Barbara – that’s so kind of you – that would be great if you don’t include the full recipe and provide a link back – thank you!!
Carly
Made this today as a test for a dinner party I am having Saturday. Absolutely delicious flavors. I doubled the spices as a few of the other commenters suggested and added a bit more water. I used Yukon potatoes and didn’t peel them. I will next time. I will also cook the potatoes for 2 minutes and then the cauliflower for 2 minutes next time. But the detailed instructions you provided and the photos were absolutely fabulous. I am new to Instant Pot world and this was such a wonderful recipe to try out. I will be following your blog now!
Paint the Kitchen Red
Thanks Carly! I’m glad you enjoyed the recipe. And thanks for letting us know the changes you made.
Pals
Please be careful about recommending to put a folded towel over the steam vent ! Just read about a burst instant pot/ high pressure steam that burnt someone – never ever cover the steam release valve ! It should be allowed to release without any obstruction whatsoever
Vibha
I made this today for the first time in the IP. It came out delicious and saves time, but the potatoes were a little over done/mushy. Will adjust the time next time. I also added hing/asofatida with the jeera. It has a great flavor. Once the cauliflower was done I added a tsp of amchoor/dry mango powder instead of lemon juice. Needs to be gently stirred in. Also tastes really good. Thanks for the detailed instructions.
Paint the Kitchen Red
Hi Vibha – it’s a fine balancing act to cut the cauliflower and potatoes in such a way that both cook just right. Great additions: hing and amchoor! Thanks for your comment.
Cheryl
Aloo Gobi is one of my favorite dishes but I’ve never made it myself. I tried this recipe in my Instant Pot and it was so delicious. I cooked mine just a minute longer and added about 1/3 cup more water. I had to force myself not to eat the whole pot! Thank you for this recipe.
Paint the Kitchen Red
Hi Cheryl – Thank you so much for taking the time to comment and let me know. I too love cauliflower. Try it with peas too next time. It’s a common addition for this dish.
Dianne
This was fabulous; thanks for posting it and sharing such detailed directions! I used Yukon Gold potatoes so they’d hold their shape and was careful not to cut the pieces too small. The times you suggested were perfect. I used an entire head of cauliflower and more potatoes, so increased the spices by 50%. My bulk spices retailer didn’t have an Indian chili powder, so I used what MarketSpice calls Aleppo Chili Powder, figuring that since it was from that side of the world, maybe it would be close to what you suggested. It was great. I packed up half of the completed dish for a friend and after an hour on ‘Keep Warm’ mode, we ate the rest. It was softer by then, but the vegetable chunks were still recognizable and the flavor delicious. This will be a regular dinner choice in our house. I might throw in some green peas sometimes, just to be different. Again, thank you!
Paint the Kitchen Red
Hi Dianne – I’m glad that the timings worked for you. It is hard to get the recipe directions just right when you have vegetables that can overcook with small size changes and even 30 seconds of pressure cooking time! If you ever go to an Indian grocery store, ask for Kashmiri chili powder – it has color but is not super spicy. It’s what I use. But I think your Aleppo chili powder was probably just right too. Thanks for sharing your experience – I really appreciate it!
Marni Alexander
Delicious! As a fairly new Instant Pot cook, I really found your instructions helpful, and did not know there was a “0” setting. The dish was delicious despite the fact that I only had powdered ginger, and did a few spice substitutions as I didn’t have all the spices. Perfectly cooked. I will be printing this and making it again.
Paint the Kitchen Red
Hi Marni, I’m glad you like the recipe! Search for my recipe for roasted cauliflower and potatoes (not an Instant Pot recipe) in the search bar. If you like roasted veggies, you’ll like that one too. Thanks so much for taking the time to comment – means a lot!
Eric
Good flavor but it was like mashed potatoes and slightly undercooked cauliflour for me. Disappointed but I appreciate the effort put in. Not sure what I did wrong.
Paint the Kitchen Red
Oh, I’m sorry it didn’t work for you, Eric. Since you liked the flavor, maybe try it out again but this time adjust your cooking times. So cook the potatoes for a couple of minutes less and increase cauliflower time by a minute. I’m not sure what went wrong: type of potatoes, size of the veggies, altitude, or who knows? 🙂 Thanks for taking the time to comment, though.
susan
This was a great recipe flavor wise, but I made a few changes the second time. I like my aloo gobi saucier than your original. I also thought the potatoes got a bit mushy. So I did (the second time) everything you suggested with the onions and spices (except I doubled the spice content to allow for sauce). Then I added my cauliflower, and layered my potatoes on top (cut just slightly larger than suggested.) Added about a cup of chicken stock and did manual for 4 minutes and let it sit after cooking at high pressure for about a minute and then let the pressure out. Still great flavor, a bit saucier than the original and I enjoyed the texture. Also, added peas because I married an english man……and well peas… Thanks!
Paint the Kitchen Red
Susan, I’m really glad you were able take the recipe and make it your own. In my opinion, that’s the best part of cooking! , thanks for sharing your modifications to the recipe.
Katie | Healthy Seasonal Recipes
I’ve never used a pressure cooker before so this is like reading another language. Love your step by step instructions, and the way you figured out how to keep the right texture for the cauliflower.
Jacqueline Meldrum
I’ve not made this for ages, I am so glad I saw this for a timely reminder. It’s such a comfort dish. I am loving your instant pot step-by-steps even though I don’t have one.
Sandi G
I love your step by step photos and instructions.
Debra C.
Your step-by-step directions are amazing! I think you’re right, the cauliflower could easily be overcooked but by following your directions that wouldn’t be an issue – looks amazing!!
Paint the Kitchen Red
Thanks Debra!
Mindy Fewless
I’ve never heard of this dish but all of the ingredients sound amazing together! I’ll have to try it!
Paint the Kitchen Red
I hope you get to try it, Mindy!
Peter
What a delightful dish. My entire family enjoyed this one. Thanks.
Paint the Kitchen Red
You’re welcome, Peter. I’m glad they liked it.