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Instant Pot Aloo Gobi | Potato and Cauliflower Stir Fry
4.5 from 363 votes

Instant Pot Aloo Gobi | Potato and Cauliflower Stir Fry

Instant Pot Aloo Gobi combines potato wedges and large cauliflower florets seasoned with a mix of turmeric, Kashmiri red chili powder, coriander, cumin, and garam masala. Quickly pressure cooked in an Instant Pot, the dish softens into a flavorful, mildly spiced vegetable curry. Fresh cilantro adds brightness in the end. This recipe is suitable for serving with various breads such as roti or pita, offering a hearty vegetarian option that cooks efficiently with tender yet distinct vegetable textures.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Calories: 130 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Turn the Instant Pot to Sauté mode and heat oil. Add cumin seeds. Sauté for 30 seconds. 
  2. 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.
  3. Add turmeric, red chili powder, coriander powder, cumin powder, garam masala and salt. Add potatoes and cauliflower florets. Add water and mix well.
  4. Put the Instant Pot lid on with the pressure valve to sealing. Pressure Cook for 2 minutes.
  5. Press Cancel to turn the Instant Pot off. Quick Release and stir gently.
  6. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 130

% 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.