Instant Pot Aloo Gobi | Potato and Cauliflower Stir Fry

Ingredients

• 15 ml (1 tablespoon)oil
• 2.5 ml (½ teaspoon)cumin seeds
• 1 mediumonion, thinly sliced
• 5 ml (1 teaspoon)ginger paste
• 10 ml (2 teaspoons)garlic, minced
• 2plum tomatoes, diced
• 1.25 ml (¼ teaspoon)ground turmeric
• 15 ml (1 tablespoon; use less if using a spicier chilli powder)Kashmiri red chilli powder
• 10 ml (2 teaspoons)coriander powder
• 5 ml (1 teaspoon)cumin powder
• 7.5 ml (1½ teaspoons; add 2.5 ml (½ teaspoon) for a medium-spiced curry)garam masala
• 5 ml (1 teaspoon)kosher salt
• 1 mediumrusset potato, peeled and cut into thin wedges
• 600 g (4 cups)cauliflower florets, cut into large 5 cm (2-inch) pieces
• 30 ml (2 tablespoons)water
• 10 g (¼ cup)fresh coriander, finely chopped

Instructions

1. 1

   Toast the cumin

   Set the Instant Pot to Sauté and heat the oil. Add the cumin seeds and sauté for 30 seconds.

2. 2

   Cook the aromatics

   Add the onion and mix well. Cover with a glass lid and cook for 1 minute. Add the ginger, garlic and tomatoes, mix, then cover and cook for another minute.

3. 3

   Add spices and vegetables

   Stir in the turmeric, red chilli powder, coriander powder, cumin powder, garam masala and salt. Add the potato, cauliflower and water, then mix well.

4. 4

   Pressure cook

   Fit the Instant Pot lid and set the pressure valve to Sealing. Pressure cook for 2 minutes.

5. 5

   Release the pressure

   Press Cancel to switch off the Instant Pot. Quick Release the pressure, then stir gently.

6. 6

   Garnish and serve

   Scatter over the chopped coriander and serve hot with roti, paratha or warm pita bread.

What is aloo gobi?

Aloo gobi is an Indian dish of potato (aloo) and cauliflower (gobi) cooked with spices. This version uses the Instant Pot to bring the vegetables and tomato-spice mixture together in a short pressure-cooking step.

The onion, ginger, garlic and tomatoes form the aromatic base, while cumin, coriander, turmeric and garam masala give the curry its distinctive seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 4g protein, 21g carbs, 5g fat.

The potato and cauliflower provide most of the carbohydrates, while the oil contributes most of the fat; the vegetables and spices contribute a little protein. Pair a portion with a protein-rich side such as lentils or chickpeas to make the plate more filling.

Build the flavour base

Cumin seeds: Give them 30 seconds in the hot oil so they can flavour it before the onion goes in.

Aromatics: The onion cooks briefly before the ginger, garlic and tomatoes are added. Keep to the stated covered cooking times so the base is ready for the spices.

Choose the chilli level

Kashmiri chilli: The recipe uses a tablespoon, but advises using less if your chilli powder is hotter. Adjust it to the strength of the powder you have.

Garam masala: Use the listed 1½ teaspoons for the full amount, or add ½ teaspoon for a medium-spiced curry, as the recipe suggests.

Cut the vegetables for the pot

Potato: Peel it and cut it into thin wedges, as directed, so the pieces are ready for the brief pressure-cooking time.

Cauliflower: Keep the florets in large pieces of about 5 cm. The recipe pairs these with 2 tablespoons of water before pressure cooking.

Pressure cooking and texture

Seal: Check that the pressure valve is set to Sealing before starting the 2-minute pressure cook.

Release: Use Quick Release when the cooking cycle ends, then stir gently. The recipe calls for a gentle stir rather than vigorous mixing.

Serve it hot

Finish: Add the chopped coriander after pressure cooking, so it serves as a fresh garnish.

On the side: Roti, paratha and warm pita are all suggested for serving. Bring the curry to the table hot.

Recipe notes & tips

• Cut the potato into thin wedges as specified so it suits the short pressure-cooking time.
• Keep the cauliflower pieces large, around 5 cm across.
• Use less chilli powder if yours is spicier than Kashmiri chilli powder.
• Measure the water carefully; the recipe calls for 30 ml.
• Quick Release the pressure after pressing Cancel, then stir gently.
• Add the chopped coriander just before serving.

Variations

• Milder curry: Reduce the Kashmiri chilli powder, especially if substituting a hotter variety.
• Medium spice: Use ½ teaspoon garam masala, as noted in the ingredient instructions.
• Fresh finish: Add extra chopped coriander at the table.
• Different bread: Serve with roti, paratha or warm pita, as suggested.
• More vegetables: Replace some of the potato with extra cauliflower while keeping the pieces large.

Common mistakes to avoid

• Overcooking the cumin: Sauté it for 30 seconds, then move on to the onion.
• Using very small florets: Cut the cauliflower into large pieces of about 5 cm as directed.
• Cutting thick potato pieces: Use thin wedges to match the brief pressure-cooking step.
• Adding too much chilli: Use less when your chilli powder is spicier than Kashmiri chilli powder.
• Stirring roughly: Stir gently after Quick Release to avoid breaking up the vegetables.
• Forgetting to seal: Set the pressure valve to Sealing before pressure cooking.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat in a pan or microwave until piping hot, stirring gently; add a small splash of water if needed.

Frequently asked questions