INSTANT POT ALOO GOBI MASALA (Punjabi-Style)
This 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).
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Equipment
Instant Pot
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
TIPS TO REMEMBER
- 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.
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.
Nutrition Facts
INSTANT POT ALOO GOBI MASALA (Punjabi-Style)
Serving Size
5 g
Amount per Serving
Calories
92
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Sodium
93
mg
4
%
Potassium
642
mg
18
%
Carbohydrates
18
g
6
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
3
g
6
%
Vitamin A
530
IU
11
%
Vitamin C
56
mg
68
%
Calcium
40
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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