Instant Pot Aloo Gobi | Potato and Cauliflower Stir Fry
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Calories
130 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Aloo Gobi | Potato and Cauliflower Stir Fry
Description
Instant Pot Aloo Gobi | Potato and Cauliflower Stir Fry features peeled russet potato wedges and large cauliflower pieces cooked together with aromatic spices like cumin seeds, turmeric, Kashmiri chili, coriander, cumin powder, and garam masala. The ingredients are initially sautéed with onions, ginger, garlic, and diced tomatoes, then pressure cooked briefly to achieve tender vegetables that retain their shape.
The pressure cooking method allows the flavors to meld quickly while preserving a slight firmness in the potatoes and cauliflower. Finishing with cilantro adds fresh herbal notes to the mildly spiced dish. The texture balances soft potato edges with slightly firm cauliflower florets, making it a flavorful side or main dish when served alongside flatbreads like roti, paratha, or pita.
To maintain the right texture, it is important to cut the cauliflower into large florets and the potatoes into thin wedges to ensure even cooking. Immediately releasing pressure after cooking stops further softening. This approach creates a vegetable curry with distinct pieces, rather than a mash. Heating in the Instant Pot also yields a consistent, well-blended spice coating on all components.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ teaspoon cumin seeds
- 1 onion thinly sliced, medium
- 1 teaspoons ginger paste
- 2 teaspoons garlic minced
- 2 plum tomatoes diced
- ¼ teaspoon Turmeric ground
- 1 tablespoon Kashmiri red chili powder Less if using a spicier chili powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1½ teaspoon garam masala Add ½ for a medium spicy curry
- 1 teaspoon kosher salt
- 1 russet potato peeled and cut into thin wedges, medium
- 4 cups cauliflower cut into big 2 inch pieces, florets
- 2 tablespoons water
Garnish
- ¼ cup cilantro finely chopped
Instructions
- Turn the Instant Pot to Sauté mode and heat oil. Add cumin seeds. Sauté for 30 seconds.
- Add onions and mix well. Cook covered with a glass lid on for 1 minute. Add ginger, garlic, tomatoes, mix and cook covered for another minute.
- Add turmeric, red chili powder, coriander powder, cumin powder, garam masala and salt. Add potatoes and cauliflower florets. Add water and mix well.
- Put the Instant Pot lid on with the pressure valve to sealing. Pressure Cook for 2 minutes.
- Press Cancel to turn the Instant Pot off. Quick Release and stir gently.
- Garnish with cilantro. Serve hot with roti, paratha or warm pita bread.
Notes
- Cut cauliflower into large 2 to 3-inch florets including stems to maintain texture.
- Slice potatoes into thin wedges for even cooking alongside cauliflower.
- After pressure cooking, quickly release pressure and remove inner pot promptly to halt further cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 652mg | 27% |
| Potassium | 704mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 932IU | 19% |
| Vitamin C | 59mg | 66% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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