This Vegan Instant Pot Aloo Gobi Masala is my favorite lunch recipe that is easy to make and totally irresistible. This is a stir-fry of potatoes (aloo) and cauliflower (gobi) in onion-tomato masala along with Indian spices (red chili powder, coriander powder, cumin seeds, and garam masala powder).
Aloo Gobhi Recipe is a very popular Indian food served in most homes and restaurants in India. It is popular in North India. This is one of the easiest choices to make as a side dish whenever there is a gathering. Best compliment when served with Dal Makhani and Garlic Naan.
As the name itself suggests, this dish is a medley of Aloo and Gobhi (potato and cauliflower) and some spice powders. This can be made in two ways: with onion, tomato, and some spices or without an onion tomato masala. I love it either way. It's your choice of how you would prefer to eat. If I'm eating with Dal, I prefer making the recipe without onion and tomato masala. Otherwise, I like it with the onion-tomato masala.
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The post contains Helpful Tips & Tricks to make this delicious Instant Pot Aloo Gobi. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card.
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🔪HOW TO MAKE INSTANT POT ALOO GOBI
Check the recipe card below for the full recipe, but you refer here for step-by-step photo instructions.
STEP 1: First, cut potatoes and cauliflower into equal-sized pieces. The florets should not be too big or too small.
STEP 2: Add oil to the Instant Pot. Add a teaspoon of cumin seeds. When they splutter, then add chopped onions over medium heat.
STEP 2 - MAKE TADKA: When onions change the color, add tomatoes or tomato puree. Cook When they turn mushy, add spices (teaspoon of turmeric powder, a teaspoon of garam masala powder, coriander powder, red chili powder, and mango powder). Then add ginger-garlic paste and mix.
STEP 3 - ADD POTATOES: Add potatoes and cook for 1-2 minutes. Then add cauliflower, water, and salt. Mix it and close the lid. Pressure cook for 2 minutes and Quick Release once timer is done.
STEP 5 - ADJUST & SERVE: Lastly, add crushed Kasuri methi (dried fenugreek leaves) and mix until well combined. Adjust the spices and garnish with some chopped coriander leaves. Serve with Indian Flatbread or Rice.
INGREDIENTS & SUBSTITUTIONS
- POTATO: This is one of the main ingredient for the recipe. You can cut potato into chucks or you can also add baby potatoes.
- CAULIFLOWER: This is another main ingredient of the recipe. Cut small head cauliflower in equal-sized florets.
- MASALA: You can use fresh onion-tomato masala or you can also use frozen masala in the recipe. Best flavor comes when you use fresh onion-tomato masala.
- SPICES: You can make this recipe by adding basic Indian spices (turmeric powder, red chilli powder, garam masala powder, whole cumin seeds, and mango powder).
- GARNISH: You can garnish aloo gobhi with some chopped coriander leaves. Serve aloo gobi with Indian flatbread or boiled basmati rice.
See the recipe card for quantities.
💭TOP TIP
To make perfect aloo gobi, make sure to follow these simple tips:
- Cut cauliflower and potatoes in equal sized pieces. That way spices and veggies can easily be blended in the recipe. Cut cauliflower in large-size pieces & dice the potatoes.
- Make sure to add less water when making aloo gobi in Instant Pot. If you add more water, aloo gobi may turn out mushy & it will not be appetizing.
- Saute potatoes for 1-2 minutes before adding cauliflower. Potatoes take longer time to cook.
- You can add ginger-garlic paste. But if you don't have it then you can also add chopped ginger & garlic to the recipe.
- Once the timer beeps and aloo gobi is pressure cooked, then Quick Release by venting the vent to the venting position.
🧂SUBSTITUTIONS
- PROTEIN: You can make the recipe of aloo gobhi more healthier by adding some protein like chickpeas, peas, etc.
- CREAMY: You can make it creamy by adding yogurt, or cream, etc. As this recipe of aloo gobi masala is Vegan so I did not add any yogurt or cream to the dish.
- GHEE: You can also prepare aloo gobi in Ghee or add it at the end to make the recipe more flavorful. Again, Ghee is not Vegan so I have not added it in the recipe.
💭Why will you like this Recipe?
I definitely love Aloo Gobi Masala & I'm sure you're going to enjoy it too because:
- It's an healthier alternative.
- Easy & Quick.
- Filled with Indian flavor.
- It can be made in under 30 minutes in Instant Pot.
- A perfect lunch recipe.
- It can be made spicy.
- Kid-friendly
📖VARIATIONS
- DELUXE: You can make aloo gobi masala more rich by adding some fried nuts like cashews, raisins, etc. at the end.
- SPICY: If you want the recipe to be more spicy, you can add more Red Chili Powder, or Kashmiri Red Chili Powder, or green chilis.
- TANGY: I like my gobhi masala, a little tangy. So sometimes I add a little lemon juice just before serving.
📖FREQUENTLY ASKED QUESTION
You can store it in the refrigerator or freezer; the taste will remain the same. You can store leftover Aloo Gobhi in the fridge for 3-5 days. And freeze it in an air-tight container for 1-2 months. Before using the freezer stored Aloo Gobhi, just thaw and heat it in the microwave or in a pan on the stove-top until boiled.
You can eat Aloo Gobi with yogurt. Or you can have it with Dal Tadka or Dal Makhani or Paneer Butter Masala along with Garlic Naan or Tandoori Roti or Rice or even with Laccha Parantha.
It is not healthy, as I have used oil to cook the masala properly. But you can add less oil, then this aloo gobi recipe can be made healthy.
You can try these variations with leftover Aloo Gobhi
Make a roll: Take a Roti, add Green Chutney all over it. Put Aloo Gobhi and some onions in the middle over it. I also add Trader Joe's Siracha Ranch over Aloo Gobhi and then roll it. It tastes amazing.
Make a Parantha: First, you mash Aloo Gobhi using a fork or a potato masher. Next, take a wheat flour dough and roll it in a ball around 1 inch. Flatten it, add the mashed filling in the middle, and seal the corners. Then start rolling it using a rolling pin and shape it like a parantha. Fry it from both sides in a hot pan and enjoy with yogurt, or butter, or any pickle.
Make a pulao: While making rice, add leftover aloo gobhi with some spices (cumin seeds, garam masala, or some curry powder) and boil it as usual. You'll get nice flavorful Pulao.
This recipe of aloo gobi is not spicy. But you can elevate the flavors by adding red chili powder, Kashmiri red chili powder, or green chilis.
I love aloo gobi with onion & tomato masala. But you can also make it without adding any onion & garlic. So follow the same recipe as mentioned & don't add any onion & garlic.
Yes, you can make Instant Pot Aloo Gobi using frozen cauliflower. You can either put the frozen cauliflower in water for some time. Or you can directly pressure cook for 3 minutes.
If you already have Indian curry paste at home. Just use that directly in the recipe & no need to make onion-tomato masala. Better flavor comes with chopped onions but to make the process easy, you can use curry paste to make Instant Pot Aloo Gobi.
If the pot doesn't come to pressure, then that means you don't have enough water in the pot. Don't add too much water because otherwise, cauliflower will turn mushy. And also, don't add less water so that the pot will not come under pressure. Instead, add around 2-4 tablespoons of water so that pot will come to pressure, and cauliflower will come out nice & firm.
🧾SIMILAR RECIPES
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📖 RECIPE CARD
INSTANT POT ALOO GOBI MASALA (Punjabi-Style)
Equipment
Ingredients
- ½ Cauliflower cut in same size florets
- 2 tablespoon Olive Oil
- 1 Onion chopped
- 2 Tomatoes chopped
- 1 Potato boiled & cut in bite-size
- 1 tablespoon Ginger-Garlic Paste
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Mango/Amchur Powder
- 2-4 tablespoon Water
- Salt
- Cilantro (to Garnish)
Instructions
Instant Pot Cooking:
- Press Saute and add oil in the inner pot of Instant Pot. When the oil is hot, add cumin seeds.
- When they splutter, add onions to the pan and cook for 3-5 minutes. When onions turn brown, add chopped tomatoes.
- Cook for 3-5 minutes until the masala turns mushy. Once that's done add ginger- garlic paste and let it fry for 1-2 mins.
- Then add all the spices (turmeric powder, garam masala powder, coriander powder, amchur powder, red chili powder). Let it fry for another 1-2 mins until all the spices are cooked well.
- Add potatoes and cook for 2-3 minutes. Then add cauliflower, salt, and water. Close the lid & pressure cook for 2 minutes. When the timer beeps, do QUick Release by turning the vent to the venting position.
- Once all the pressure is released then open the lid. Mix everything and garnish with cilantro. Enjoy Aloo Gobhi with any Indian bread or rice, Aloo Gobhi is usually served with yogurt or any type of dal/curry.
Stove-Top Cooking:
- Take oil in a pan, fry the rinsed cauliflower. You can fry potatoes too. Or you can air fry cauliflower at 400°F for 10-12 mins by spraying a little bit of oil over it.
- In another pan, add oil. Once the oil is hot, add cumin seeds, and when they start to splutter add onions. When they turn brown, add chopped tomatoes
- Cook for 3-5 minutes until the masala turns mushy. Once that's done, add ginger- garlic paste and let it fry for 1-2 mins.
- Then add all the spices (turmeric powder, garam masala powder, coriander powder, amchur powder, red chili powder). Let it fry for another 1-2 mins until all the spices are cooked well.
- Then add potato and cauliflower to the pan and mix everything up. Add salt and let it simmer for 5-7 mins at low heat with the lid on.
- Mix everything once again and garnish with cilantro. Enjoy Aloo Gobhi with any Indian bread or rice, Aloo Gobhi is usually served with yogurt or any type of dal/curry.
Video
Notes
- Cut cauliflower and potatoes into equal-sized pieces. That way spices and veggies can easily be blended into the recipe. Cut cauliflower into large-size pieces & dice the potatoes.
- Make sure to add less water when making aloo gobi in Instant Pot. If you add more water, aloo gobi may turn out mushy & it will not be appetizing.
- Saute potatoes for 1-2 minutes before adding cauliflower. Potatoes take a longer time to cook.
- You can add ginger-garlic paste. But if you don't have it then you can also add chopped ginger & garlic to the recipe.
- Once the timer beeps and aloo gobi is pressure-cooked, then Quick Release by venting the vent to the venting position.
SunGari says
thank you....not long, I've been blogging for 4 months now. I like the easy layout, not like clutter. So kept it simple.
C M says
If you are cooking in IP and add raw potatoes do you continue to saute for 10 minutes before adding cauliflower or pressure cook for 10 minutes?
SunGari says
If the potatoes are raw, saute potatoes with onion-tomato masala for 2-3 minutes at high. Then add cauliflower and pressure cook for 2 minutes.